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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 6 |
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A great way to use left over mashed potatoes. I made this up just for that reason, but they sure are yummy. If you don't have leftover mashed potatoes, make your favorite mashed potatoes and refrigerate until cold. Make sure the mashed potatoes are seasoned already. The yield on this is an estimation. Ingredients:
6 cups mashed potatoes, cold |
1 cup sour cream |
1 cup parmesan cheese, grated |
2 eggs |
1 tablespoon salt |
3 teaspoons black pepper |
Directions:
1. Whip all ingredients on high until slightly fluffy. They won't be really fluffy.
2. Line a baking sheet with waxed or parchment paper and lightly grease with oil or cooking spray.
3. Scoop potato mixture with an ice cream scoop and place about 1/2 inch apart on baking sheet.
4. Bake at 425F for 20 minutes or until golden brown.
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