Let’s thank eggs, sour cream, cheddar cheese, parmesan and chives for giving mashed potato leftovers (or fresh ones – if they have no leftovers!) a new lease on life.
No more pushing them to the back of the fridge waiting for them to disappear. This will make you want the leftovers.
The potatoes are baked in a muffin tin (I use a square one made by Wilton) until they are golden and crisp on the outside, with soft, fluffy socks that almost melt in your mouth.
They don’t taste like anything else. Not a single piece.
From now on I will intentionally mash potatoes for the sole purpose of making them into these sandwiches. Forever and ever. They put mashed potatoes to shame. I see many variations in my future. . . .and in yours. . .
You can really use any kind of mashed potatoes and they don’t have to be leftover. They’re worth making fresh.
Once you’ve got your mashed potato and egg base you can mix anything into them – cheese, fresh herbs, cooked bacon… . any flavour you like with the potatoes.
1/3 cup sour cream, and more to serve.
1 cup heaping cup of shredded, spicy cheddar cheese.
2 tablespoons grated parmesan
2 tablespoons of chopped chives
salt and black pepper, to taste
3 cups of mashed potatoes
Preheat oven to 400 degrees F. Butter 8 – 9 from the wells of a muffin tin – preferably non-stick.
In a medium bowl, beat eggs and then sour cream. Mix the cheeses and chives.
Taste the potatoes and season with salt and pepper if necessary. Add them to the bowl and mix well.
Place them in the bowl and fill the cups to the top or a little lower.
Bake for 25 to 35 minutes until they separate from the sides of the cup and are completely browned.
Remove from oven and let them cool for 5 minutes in the pan. Place them on a tray. Serve with sour cream.
Source : allrecipes.com