Potato Puffs

Mashed potatoes baked into puffs in a muffin pan. Once you have your base of mashed potato and eggs you can mix just about anything into them – cheese, fresh herbs, cooked bacon. . . whatever flavors you like. A great and delicious way to use up leftovers!. Thank you Cinnamon Spice

3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste

• Preheat oven to 400 degrees F.
• Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan.
• In a medium mixing bowl whisk the eggs then mix in the sour cream. 
• Stir in both cheeses and the chives. Add potatoes and mix well.
• Spoon them into the pan filling the cups to slightly below the top.
• Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. 
• Remove from oven and let them cool 5 minutes in pan. 
• Serve with sour cream if desired