3 cups mashed potatoes

1 cup shredded cheese (cheddar, mozzarella or your favorite melting cheese)

1/4 cup all-purpose flour

2 tbsp Parmesan cheese

2 tbsp chopped chives

1/3 cup sour cream

Salt to taste

2 eggs, beaten

Preheat oven to 400°F (200°C) and grease a muffin tin.

In a mixing bowl, beat the eggs and mix in the sour cream until well combined.

Add the shredded cheese, Parmesan, chopped chives, and a pinch of salt. Mix thoroughly.

Gently fold in the mashed potatoes until evenly combined.

Spoon the mixture into the greased muffin cups, filling them to the top.

Bake for 20-25 minutes until the tops are golden brown and puffed up.

Allow to cool slightly before carefully removing the puffs from the tin.

Serve warm as a side dish or snack.

Notes:

Use up leftover mashed potatoes in this cheesy baked appetizer.

Mix in cooked bacon, chives or other garnishes if desired.

Refrigerate leftovers for up to 3 days.

These cheesy, fluffy mashed potato puffs are the perfect way to use up leftover mashed potatoes! A great side or snack.