Cheesy Mashed Potato Puffs
2 Cups Mashed Potatoes		Preheat 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, the chives and ham. Season, if necessary, 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 fore 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. These can be baked and refrigerated for up to 3 days. To reheat and recrisp; arrange the puffs on a baking sheet and bake at 400° for about 15 minutes.
3 Large Eggs, beaten
1 Cup Grated Cheese of any type (blue, Parmesan, cheddar, etc.)
1/4 Cup Minced Chives
1/4 Cup Diced cooked bacon or ham, optional
Salt and freshly ground pepper
Sour Cream to Serve



From the kitchen of Sandi Smith		August 25, 2016
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From the kitchen of Sandi Smith		August 25, 2016
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From the kitchen of Sandi Smith		August 25, 2016