Crispy Cheese Potato Cups (Print Version)

# Ingredients:

01 - 3 eggs, whisked.
02 - 2 cups of mashed potatoes at room temperature.
03 - 1 cup of Monterey Jack cheese, shredded, split in half.
04 - ¼ cup chives, minced fresh.
05 - Season with salt and pepper as needed.
06 - Optional: Sour cream for dipping.

# Instructions:

01 - Set your oven to 400°F and grease a mini muffin pan with 24 slots.
02 - In a bowl, stir together the potatoes, eggs, chives, ¾ cup cheese, and your seasonings.
03 - Use a scoop or spoon to fill the muffin slots to the brim with the mixture.
04 - Scatter the rest of the cheese over each unbaked puff.
05 - Bake until they puff up and turn golden, about 15 to 20 minutes.
06 - Cool them for five minutes, then carefully pop them out. Add sour cream and extra chives if you'd like.

# Notes:

01 - Keep the potatoes at room temp before starting.
02 - Stir gently—too much mixing makes it sticky.
03 - Allow the puffs to set before taking them out.

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