Skip to content


    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

    1 – Preheat oven to 400 degrees F.
    2 – Lightly grease with butter 8 – 9 of the wells of a nonstick muffin pan.
    3 – 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.
    4 – Spoon them into the pan filling the cups to slightly below the top.
    5 – 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