POTATO PUFFS IN A MUFFIN PAN
- 3 cups mashed potatoes
- 2 eggs
- 80 ml sour cream (1/3 cup), 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 the oven to 200ºC.
Lightly grease a 8 – 9 wells of a non-stick muffin pan with butter.
In a medium mixing bowl, whisk the eggs and mix in the sour cream.
Stir in both cheeses and the chives.
Add the potatoes and mix well.
Spoon dough into the cups just slightly below the top.
Bake 25 – 35 minutes until it pulls away from the sides of the cup and are golden brown.
Remove from the oven and let it cool for 5 minutes in the pan.
Serve with sour cream if desired.
Recipe and photo: Juanita Vermeulen
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