Mashed potatoe puffs with cheddar cheese |
| Name: |
Sarah Williams |
| Base: |
San Diego Naval Base |
| Recipe: |
Ingredients
3 eggs, separated
2 cups refrigerated mashed potatoes
1/2 cup sour cream
1/2 cup finely shredded cheddar cheese
1/4teaspoon salt
1/4teaspoon ground black pepper (or more to taste)
1/2teaspoon dried basil leaves or dried poultry herb blend
Instructions
Preheat the oven to 350°F and grease a muffin tin. Microwave the mashed potatoes according to package directions.
While the potatoes are cooking, beat the eggs with an electric mixer until stiff, about four minutes.
Beat egg yolks until smooth, about 10 seconds. Mix in the sour cream and then the mashed potatoes, salt, pepper, seasoning, and shredded cheese.
Gently fold in the beaten egg whites.
Fill the potato puff mixture into the greased muffin tin, filling each muffin cup almost completely full. Bake at 350°F until puffed and golden brown, about 25-30 minutes.
|
| |
|
|
