Cheesy mashed potato poofs are great made with fresh mashed potatoes or leftovers. I actually prefer to make them with leftovers because they seem to “poof” better…
Or perhaps I just favor the ones made with leftover mashed potatoes because I really dislike wasting food. That’s why anything left on my dining room table after Thanksgiving or Christmas dinner is bagged or frozen the next day — and reborn again in guises barely recognizable to my family for days and weeks afterwards.
This recipe turns your potatoes into great breakfast or brunch bites, and is customizable. Have some leftover turkey? Use it instead of ham or bacon. You could even try a different cheese, if you like, though it would probably be best to stick with an aged cheese to avoid soggy poofs… and to help give your blood pressure some extra help.
Last week, Dr. Mark Wiley wrote about research that indicated an aged cheese known as Gran Padano — which is very similar to Parmesan — was shown to lower blood pressure as effectively as an antihypertensive medication. I was glad to hear that because at my house, we sprinkle a little parmesan on everything from soup to eggs.
So over the upcoming—and often stressful—holidays, remember to put your leftovers to good use and keep a lid on your blood pressure.
- 2 cups mashed potatoes
- 3 large eggs
- 1 cup grated Parmesan cheese, divided
- ¼ minced chives
- ¼ minced ham or bacon
- Salt and pepper, to taste
- Sour cream, for serving
- Heat oven to 400 F and lightly grease muffin tins.
- Beat the 3 large eggs, then whisk in mashed potatos, ¾ of the cheese, chive and ham or bacon. Sprinkle with salt and pepper.
- Spoon mixture into muffin cups and sprinkle remaining cheese on top.
- Bake for 30 minutes (20 minutes for mini-muffin tins) or until the potato is set and tops browned. Cool for a few minutes then pop up from tin using a spoon. Serve with dollops of sour cream.