Most Thanksgiving leftovers are perfectly good reheated. We don't need too many ways to eat leftover stuffing, for instance (although pan-frying it is pretty sublime). But mashed potatoes often aren't as good reheated as they were fresh. We've got a mound of them left over, too, and here's what we're going to do: Make crispy, creamy, cheesy mashed potato puffs.
These are a quick-as-a-snap breakfast side dish or appetizer. People love them — they are bite-sized and yummy, warm and creamy inside and crispy on the outside. I mean, it doesn't get any better than that!
I used this Lift-and-Serve pan with 12 little rectangles in it. But you can also make these in mini-muffin pans, or regular muffin pans.
Mashed Potato Puffs
makes between 12 and 24 puffs, depending the size of the pan used
2 cups mashed potatoes
3 eggs, beaten
3/4 cup grated Parmesan or Gruyere, divided
1/4 cup minced chives
1/4 cup diced ham (optional)
Salt and freshly ground pepper
Heat the oven to 400°F and lightly grease the cups of a regular muffin tin, or a mini-muffin tin.
Whisk together the mashed potatoes, the eggs, 1/2 cup of cheese, the chives, and ham. Taste and season, if necessary, with salt and pepper.
Put a spoonful of the mixture in each muffin cup. Sprinkle the top of each potato puff with grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through and through. Serve immediately.
(Images: Faith Durand)