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Big bowls of mashed potatoes, doused with butter, are the most reassuring food in the world.
You can’t have a dinner without them; they’re the classic accompaniment. Despite my undying affection for mashed potatoes, I must admit that they may get tedious after a time.
That’s why it always gives me a thrill to think of a novel approach to using up leftover mashed potatoes; doing so makes them taste so much better.
Presenting these mashed potato puffs that are both crunchy and fluffy, creamy and cheesy.
When I originally built them, I didn’t have any choice but to. I needed to find something to do with the large batch of mashed potatoes that had been sitting in my fridge for a while.
The idea of reheating them never appealed to me, so I decided to try this puff recipe instead. How fortunate that I did!
The moment I took the first baking sheet of potato puffs from the oven, I knew I had hit the mother lode. The surface was a crispy golden brown, and the inside was a quiche-like, almost soufflé-like, light and airy treat. On the other hand, they were really delicious because of the melted cheese that was distributed throughout.
After just one mouthful, my husband and I couldn’t get enough.
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