These potato puffs are crisped and cheesy on the outside with a fluffy mashed potato center. A perfect way to use up leftover potatoes these little muffins can also be frozen in a zip top bag then thawed in the refrigerator before cooking.
3 tablespoons Honey Aleppo Pepper
3 cups mashed potatoes
1/3 cup sour cream
1 cup sharp cheddar cheese, shredded and divided
2 tablespoons parmesan cheese, grated
2 tablespoons parsley, chopped
Preheat oven to 400°. Spray or grease a muffin pan. Mix mashed potatoes, sour cream, and eggs in a medium bowl. Add 1/2 cup cheddar cheese, parmesan cheese, parsley and Honey Aleppo Pepper. Spoon mixture into muffin cups and sprinkle with remaining cheddar cheese.
Bake for 25-35 minutes until the edges are brown and pulling away from the side of the pan.
Let cool for 5 minutes before removing from the pan.