Leftover Mashed Potato Cheese Puffs

INGREDIENTS:

2 eggs

1/3 cup of sour cream plus more to serve

1 heaping cup shredded sharp cheddar cheese

Two tablespoons of grated Parmesan

2 tablespoons chopped , chopped, chives

black pepper and salt to taste

3 cups mashed potatoes

Pre-heat oven to 400 ° F. Butter 8 – 9 wells in cupcake pans, preferably non-stick.

In a mixing bowl, whisk the eggs , then add the sour-cream. Mix in the cheeses as well as the chives.

Check the potatoes for taste and add pepper and salt if required. Add the potatoes to the bowl and mix thoroughly.

Pour them into the pan and fill the cups close to the top, or slightly below.

Bake for 25 to 35 minutes or until they begin to pull out from their sides, and turn golden brown throughout.

Remove them from the oven and let cool 5 minutes in the pan. Transfer them to an apron. Serve with sour-cream.