Potato Puffs Recipe by Sonya Bankester
Cooking Instructions 1 Heat oven to 400 F. Spray the cups of a mini muffin pan with non-stick spray or coat with olive oil. Test leftover mashed potatoes to ensure that you are pleased with the seasoning. Add salt and pepper as needed. 2 In a large bowl, Mix together, mashed potatoes, sausage, cheese, eggs and chives. Make sure all ingredients are fully incorporated. 3 Use a mini scoop to add a plop of potatoes to each cup of the mini muffin pan. The puffs will not rise a large amount, so muffin tin cups can be fully filled. 4 Bake for 25 minutes. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. See post for directions for freezing. 5 Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. To reheat, pop into the microwave or an oven heated to 350 F. until warmed through. 1 Heat oven to 400 F. Spray the cups of a mini muffin pan with non-stick spray or coat with olive oil. Test leftover mashed potatoes to ensure that you are pleased with the seasoning. Add salt and pepper as needed. 1 Heat oven to 400 F. Spray the cups of a mini muffin pan with non-stick spray or coat with olive oil. Test leftover mashed potatoes to ensure that you are pleased with the seasoning. Add salt and pepper as needed. 2 In a large bowl, Mix together, mashed potatoes, sausage, cheese, eggs and chives. Make sure all ingredients are fully incorporated. 2 In a large bowl, Mix together, mashed potatoes, sausage, cheese, eggs and chives. Make sure all ingredients are fully incorporated. 3 Use a mini scoop to add a plop of potatoes to each cup of the mini muffin pan. The puffs will not rise a large amount, so muffin tin cups can be fully filled. 3 Use a mini scoop to add a plop of potatoes to each cup of the mini muffin pan. The puffs will not rise a large amount, so muffin tin cups can be fully filled. 4 Bake for 25 minutes. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. See post for directions for freezing. 4 Bake for 25 minutes. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. See post for directions for freezing. 5 Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. To reheat, pop into the microwave or an oven heated to 350 F. until warmed through. 5 Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. To reheat, pop into the microwave or an oven heated to 350 F. until warmed through. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Chicken Pasta Swirl Bread French Toast Beef, Bean, and Rice Burritos Spinach Frittata Dinuguan Using Sinigang Mix Creamy Chicken Pasta Swirl Bread French Toast Beef, Bean, and Rice Burritos Spinach Frittata Dinuguan Using Sinigang Mix MUTTON CURRY.. Butter cookies Penne Pasta in White Sauce Tater Skins Grilled Chicken Alfredo Pasta Jellof rice and chicken Mutton Curry RICE Flour Chilla 😋 (crispy rice flour chilla 😋) Bisi bele bath Potato with spring onion MUTTON CURRY.. Butter cookies Penne Pasta in White Sauce Tater Skins Grilled Chicken Alfredo Pasta Jellof rice and chicken Mutton Curry RICE Flour Chilla 😋 (crispy rice flour chilla 😋) Bisi bele bath Potato with spring onion