mashed potato puffs

Yummy note: I came across this recipe recently in search for the perfect mashed potatoes. Just in like the last month now, I've made it a couple of times now with little variations each time I've made them. I've made little mashed potato "cupcake" like puffs and mashed potato "tots" - both I think equally tasty. I'm always trying to disguise mashed potatoes at our house, as my oldest child despises them. Seriously... like won't try them in their "original" form anymore--if mashed potatoes really have an original form?? :-)   It really is sad, as mashed potatoes are awesome, and always around for the holidays, not to mention they are great for leftover, such as this one! So I keep trying in hopes someday she appreciates the mashed potatoes.  When I saw Tina's crazy cooking challenge at Moms Crazy Cooking this month for mashed potatoes, I thought this would work great. I mean I'm always trying to challenge myself and come up with the best mashed potato recipe at home, so Alicia will try them! So I gave this recipe a whirl-- it was a mashed potato puff recipe from a blog named Janet is Hungry. 

Mashed Potato Puffs 

 Original recipe adapted from the blog Janet is Hungry. 

Ingredients: 

3 cups mashed potatoes (roughly 2lbs of uncooked potatoes), already prepared*

1/3 cup (3-4 ounces) cream cheese. I used the cream cheese with onions and chives in it to add in more flavor

2 eggs, slightly beaten

1/4 cup softened or melted butter

salt and pepper to season 

*optional- panko bread crumbs for rolling puffs into

*optional- crumbled bacon bits

Directions:

Have already prepared mashed potatoes measured out in a big bowl. *To make your mashed potatoes, have peeled and cut up potatoes in a large pan of water and bring to a boil. Cover and simmer for about 20 minutes or until potatoes are fork tender and drain off water. Then mash until no lumps are present. Then add in your cream cheese and butter. Whip together until smooth and then add in beaten eggs. The mashed potatoes should be getting lighter and creamy in texture, I almost want to say like consistency of a thick frosting. Spray muffin pans or liners with non-stick cooking spray and scoop mashed potatoes into cups. Place in preheated 425-450 degree oven and bake for bout 20-25 minutes. During the baking process, they begin to puff up a bit and then the browning begins, why, oh yes, it is looking like a mashed potato cupcake! Yep, who can't resist this? Oh, I know, my daughter.. face-->palm. Either way, I will try again, and that is what I did with the puffs. I added in some bacon bits and then rolled them in panko bread crumbs, hoping it would be like a tator tot. I also used a shortcut method and used instant (gasp!- I know, but they tasted good and had a great creamy texture) mashed potatoes. I put those little guys into the oven on a cookie sheet and baked them for similar temps as the others above, and it had great results. Either one of these will freeze well in order to make ahead for those upcoming parties, yeah timesaver! So what did the kiddo think? Ah, a little better reaction, but still no "I want to eat that again" mashed potato approval of the tough little cookie. So the search continues...

Round 1 - Mashed potato puffs - "cupcakes"

Round 2 - Mashed potato puffs - "tots"

I hope you enjoyed the crazy cooking challenge for this month on Tina's blog, and if you liked my blog entry, please vote for my recipe below and click on the like button. Also check out the others in their adventures in finding the yummiest mashed potato recipe!