Instructions

1. Preheat oven to 400 degrees. Liberally spray a non-stick mini muffin tin with non-stick spray.
2. Remove the mashed potatoes from the cardboard sleeve and tear back one corner of the plastic. Microwave for 2 minutes.
3. Add the Bob Evans Sour Cream and Chive Mashed Potatoes, flour, egg and cheddar cheese to a medium mixing bowl and stir well to combine.
4. Scoop 1 ½ tablespoons of the potato mixture into each muffin well.
5. Bake for 25 minutes.
6. While the potatoes are baking, whisk together the sour cream, milk, ranch, and chives. Set aside for serving.
7. Let cool 15 minutes before running using a small spoon to loosen the edges and scoop the puffs from the muffin tin.
8. Serve with the ranch dip.