01 -
Let your puffs chill in the tin for a bit. Take them out gently and enjoy warm. Dip if you’re feeling fancy or just eat as a tasty snack or side.
02 -
Slide the tin into the oven. Bake between 20 and 25 minutes, 'til they look golden on top and a little crispy on the edges.
03 -
Scoop your mixture into the greased muffin tray. Try to get each cup about three-quarters full.
04 -
Pour in the all-purpose flour now. Make sure everything sticks together enough so you can scoop it, but don’t overdo the mixing.
05 -
Next, drop in your cold mashed potatoes and toss in some salt. Combine everything, being gentle so the potatoes stay fluffy.
06 -
Mix in the shredded cheese, any Parmesan if you want, and the chives. Give it a good stir so things are spread out evenly.
07 -
Grab a big bowl. Whisk your eggs with sour cream until it's all smooth—no lumps left.
08 -
Fire up your oven to 200°C and rub a bit of oil or butter into your muffin tin. This way, nothing sticks later.