Party Potato Puffs

Well Super Bowl is coming up and I am trying recipes for the Party. I don't watch the game, just the halftime show. Us non sportsy people just play cards or board games while the Fans are in the living room yelling at the TV...But that's fine, a Party is all about having fun. I saw this recipe on Pinterest.com and thought,
"I could do that with fresh instant potatoes for the game day."  I played with the recipe until it tasted good to me. You can add seasoning (garlic, horseradish, Italian herbs, etc.) to make it a little different from the leftovers you had sitting in the fridge.  I make my potatoes with cream cheese and throw in everything but the kitchen sink for Loaded potatoes!

I tried some of them in cupcake liners to see if it would be cleaner coming out of the pans....don't... it just sticks to the liners...Bleh.  These taste really good hot or cold but you HAVE to take them out of the muffin tins RIGHT AWAY or they stick even with the food release. Use your favorite recipe for mashed potatoes or get the flavored instant ones (four cheese or Roasted Garlic would be Ahhhhsome!) Play with the recipe, try different cheeses and see what becomes your family's favorite.

2 cups leftover mashed potatoes
1 cup Parmesan cheese
3 eggs
2 chopped green onions
non stick food spray
bowl
2-  12 hole Mini-Muffin tins
a spoon and a fork


I found it was easier to microwave the potatoes so they were warm but not hot (so they do not cook the raw eggs). Otherwise it is difficult to stir them. Take a large bowl, crack 3 eggs in it and whisk it with the fork. Add the Parmesan Cheese to the mix and stir.  Chop your green onions (I used just the greens but you can use both the green and the white parts) and add them to the eggs. Add the mashed potatoes TO the egg mixture a bit at a time and stir (this way if you have too much of the mashed potatoes you can stop) . The mixture should be thick but not stiff.(If it is too runny add more potatoes) Take your food release and spray both Muffin Tins liberally. Spoon the mixture into the tin filling them to the top. (I use the fork to scrape the mix from the spoon into the tins.) Bake at 400 degrees for 25 minutes or until golden brown.Be sure to flip them out right away and set them on a plate or they will stick to the pan.  Serve with Sour cream, ranch dip, fiesta dip or just the way they are. These can be done ahead and put in the fridge until you are ready to bake them or cook them first then refrigerate, zap em in the microwave to reheat them.

Step By Step

I used Leftover loaded mash potatoes but you can use fresh instant if you want.

I found it was easier to microwave the potatoes so they were warm but not hot. Otherwise it is difficult to stir them.  If they are to hot, let them cool down a bit (so they do not cook the raw eggs).  

Take a large bowl, crack 3 eggs in it and whisk it with the fork. 

Add the Parmesan Cheese to the mix and stir.

Chop your green onions (I used just the greens but you can use both the green and the white parts) and add them to the eggs. 

Add the mashed potatoes TO the egg mixture a bit at a time and stir

(this way if you have too much of the mashed potatoes you can stop) . 

The mixture should be thick but not stiff. (If it is too runny add more potatoes) 

Take your food release and spray both Muffin Tins liberally. Spoon the mixture into the tin filling them to the top. (I use the fork to scrape the mix from the spoon into the tins.) Bake at 400 degrees for 25 minutes or until golden brown.

Be sure to flip them out right away and set them on a plate or they will stick to the pan.  

Serve with Sour cream, ranch dip, fiesta dip or just the way they are. 

These can be done ahead and put in the fridge until you are ready to bake them or cook them first then refrigerate, zap em in the microwave to reheat them.

Have fun!