Mashed potatoes, cheese and bacon...what can be better?
I'm not sure there is anything better, at least not for a quick and easy side dish or appetizer.
This recipe that I'm sharing as the third from Gooseberry Patch's Christmas Kitchen cookbook (part of the Real Farmwives - and Friends - of America's in the Kitchen series) would be perfect for the leftover mashed potatoes from your big family Thanksgiving or Christmas dinners.
It's also another recipe with less than 5 ingredients...ONLY 3 ingredients. Score.
Start with mashed potatoes (4 oz. package of instant), prepared and cooled. Stir in a half cup of shredded cheese - I used Colby & Monterey Jack blend. Pour a half cup of bacon bits into a separate bowl.
I used my cookie scoop to measure and then roll out 1-1/2 inch balls of potatoes.
Then I rolled them in bacon bits. Yum, bacon!
Then I placed them on an ungreased cookie sheet (I covered mine in parchment paper because I HATE dishes) and bake at 375 degrees for 15 to 18 minutes.
Cheesy Potato Puffs
4-oz. pkg. instant mashed potatoes
1/2 c. shredded Cheddar cheese
1/2 c. bacon bits
Prepare instant potatoes according to package directions; let cool. Stir in cheese; roll into 1-1/2 inch balls. Roll balls in bacon bits; arrange on an ungreased baking sheet. Bake at 375 degrees for 15 to 18 minutes . Serves 4.