Updated: Jun 15
Looking for something to have in the refrigerator for snacks for those hungry mouths over the weekend?
Potato Puffs are also great to serve with a salad as an evening meal.
Leftover mashed potato? Here is the perfect recipe for you!
3 cups of mashed potatoes
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
3 tablespoons grated Parmesan
125gm can sweet corn kernels
125gm can creamed corn
2 tablespoons chopped chives
2 tablespoons chopped parsley
2 tablesp chopped coriander (if desired)
Salt and black pepper, to taste
1/2 cup chopped ham or bacon if meat (if desired)
1 - Preheat oven to 200 degrees C
2 - Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan
3 - In a medium mixing bowl whisk the eggs then mix in the sour cream.
4 - Stir in both cheeses, herbs, and the chives.
5 - Fold in sweet corn
6 - Add ham if using
7 - Add mashed potato and mix well.
8 - Spoon into the pan, filling the cups to slightly below the top.
9 - Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. 10 - Remove from the oven and let them cool 5 minutes in pan.
11 - Serve with sour cream if desired
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