These potato puffs are delicious not just as appetizers but as a side dish too. I often make extra mashed potatoes just so I have enough left over to make these puffs the next night! Of course I could make mashed potatoes just for the purpose of making this dish but since the potatoes can't be hot or even warm, I find leftovers are easier. Plus we get 2 nights worth of potatoes for only 1 night's work!
As I mentioned earlier, make sure your mashed potatoes are not hot when putting this dish together since it prematurely "cook" the eggs.
You can substitute creamy horseradish for the sour cream if you want a little extra kick!
As a variation try them fried! Just follow the directions for combining the ingredients below, then roll the mixture into 2 inch balls, dip each one in an egg wash (1 egg beaten with 2 tablespoons of water)and roll in bread/cracker crumbs. Deep fry in hot oil for 3-4 minutes.
Pepper Jack Potato Puffs
3 cups mashed potatoes (cold or room temp)
2 tablespoons sour cream
1 egg + 1 egg white, separated
3/4 cup pepper jack cheese
1/4 teaspoon cayenne pepper
1 tablespoon chives, snipped
Separate egg yolks and whites, reserve 1 yolk. Beat both egg whites until stiff and set aside. In a large mixing bowl combine mashed potatoes, milk, 1 egg yolk, cheese, cayenne and chives. Gently fold in egg whites. On a greased cookie sheet place large dollops (about 3 tablespoons each) of potato mixture. Bake at 375 degrees for 15-20 minutes or until potatoes are puffed and lightly golden.