Crispy Potato Bites (Print Version)

# Ingredients:

01 - 1 pinch of salt.
02 - 3/4 cup of tangy sour cream.
03 - 1 teaspoon black pepper.
04 - 1 teaspoon paprika for seasoning.
05 - 2 tablespoons of melted butter.
06 - 1 whole egg and an additional yolk.
07 - 1 cup of shredded sharp cheddar cheese.
08 - 1 box of instant mashed potatoes (serves 6).

# Instructions:

01 - Follow box instructions to whip up the potatoes with butter and water. Let it cool down a bit.
02 - Mix pepper, sour cream, and cheese into the potatoes. Taste it—add salt if needed—then let it cool completely.
03 - Crack the egg and yolk, whisk together, and gently mix into the cooled-off potato combo.
04 - Spoon the mixture into a piping bag, or use a Ziploc and cut off one corner.
05 - Lightly oil the mini muffin tin, then pipe in the potato mixture in layers till full.
06 - Blend paprika with melted butter, and use a brush to coat the tops evenly.
07 - Pop it into the oven at 350°F for half an hour. Then broil for 2 minutes to get that golden finish.
08 - Set aside for 15–20 minutes to cool before taking them out of the tray.

# Notes:

01 - The potato mixture should cool down first before adding eggs.
02 - You can assemble this ahead of time and bake it right before serving.
03 - Grease your tin well so nothing sticks.
04 - Sprinkle in garlic powder to bump up the flavor.
05 - For reheating, stick to the oven, not the microwave.

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