POTATO PUFFS IN A MUFFIN PAN
3 cups mashed potatoes
1/3 cup sour cream (optional extra for serving)
1 heaped cup shredded sharp cheddar cheese
2 tablespoons grated parmesan
2 tablespoons chopped chives or parsley
salt and black pepper to taste
Preheat oven to 200 ºC. Lightly grease with butter 8 – 9 of the wells of a non stick muffin pan.
In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. Spoon it into the pan filling the cups to slightly below the top. Bake 25 – 35 minutes until it pulls away from the sides of the cup and are golden brown. Remove from oven and let it cool 5 minutes in pan. Serve with sour cream if desired.
Recipe and photo: Juanita Vermeulen