Leftover Mashed Potato Cheese Puffs Food

MASHED POTATO PUFFS

Steps:

• boil potatoes until fork tender. Drain and return to the heat for approximately 2 minutes stirring - to eliminate any leftover water.
• Mash the potatoes and let cool.
• in a separate bowl - beat (with a hand mixer) together eggs, butter, cottage cheese, salt and pepper until fluffy.
• Add the cooled potatoes, onions and garlic and mix together with your electric mixer.
• heavily spray a mufin tin with pam or other spray.
• spoon the mixture into the tins approximately 3/4 full.
• Bake at 450 for approximately 25 minutes (ovens vary). The potatoes wil lpuff up and get a little brown on top.

CRISPY CHEDDAR MASHED POTATO PUFFS

Steps:

• MIX 1/2 cup sour cream and chopped chives together in a small bowl. Refrigerate.
• Preheat oven to 400 degrees F. Shred 1/2 of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2-inches apart, on a silicone baking mat or parchment paper lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet. Reduce oven temperature to 180 degrees F.
• Cut the remaining 4 oz. cheese into 8 1/2-inch cubes. Form balls of mashed potato mixture, using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube Borden® Cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
• Heat oil in a large saucepan over medium-high heat to 375 degrees F. Prepare beer batter according to package directions; dip each mashed potato ball into batter, and deep-fry for about 5 minutes or until golden brown. Remove from oil, and drain on paper towel. Reheat oil to 375 degrees F between batches. Keep potato puffs warm in the holding oven.
• Place potato puff on a plate; top with dollop of chive cream, a few chives and the Cheddar crisp. Serve immediately.