Tis the season for feeding good friends and loved ones around the table. Who doesn’t love a recipe that’s super easy, delicious, a little different but also appeals to most tastes? And a recipe that can be made ahead of time to reduce stress in the kitchen is even more of a find, as far as I’m concerned.
So this past weekend my family from southern Ontario were guinea pigs for this new recipe I spotted, which we served along with grass fed beef, Yorkshire pudding and green beans with hazel nuts for an early holiday meal.
It was wonderful to feast together and then exchange gifts of love.
The potato puffs were proclaimed scrumptious and proved very popular. Here’s the recipe in case you want to give them a try.
Mashed Potato Puffs
24 mini puffs, when you use mini muffin tins
2 cups mashed potatoes
3 large eggs, beaten
1 cup grated cheese such as Parmesan or Gruyere
1/4 cup minced chives
Salt and freshly ground pepper
Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.
Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese and the chives. Season, if necessary, with salt and pepper. Mound a spoonful of the mixture in each muffin cup.
Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.
You can bake these and refrigerate for up to 3 days. To reheat and re-crisp: arrange the puffs on a baking sheet and bake at 400°F for about 15 minutes (depending on size).