In preparation for the party season we’re exploring recipes perfect for Thanksgiving, Christmas parties and festive social gatherings. A great alternative to the predictable cocktail sausages and vol-au-vents, these cheesey mashed potato puffs from The Kitchn can be whipped together and baked with ease topped with sour creme and chives for the ultimate finger food snack. This is also a great way to utilise those Sunday roast leftovers or a perfect boxing day treat crafted from those post-Christmas dinner favourites.
These potato snacks are crispy on the outside, creamy on the inside and full of comforting winter flavours. With the option of crispy bacon, this recipe is ideal for all occasions and can be adapted for vegetarians and non-vegetarians alike.
(Depending on the size of the pan this recipe makes 12-24 puffs)
2 cups mashed potatoes
3 large eggs, beaten
1 cup grated cheese such as Parmesan or Gruyere, divided
1/4 cup minced chives
1/4 cup diced cooked bacon or ham, optional
Salt and freshly ground pepper
Sour cream, to serve
Heat the oven to 200°C and lightly grease the muffin tin.
Mix together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. Season with salt and pepper.
Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese.
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.