Sour Cream & Chive Potato Mini Buns

Preheat the oven to 425 degrees.

Begin by combining the mashed/riced potatoes and fresh chopped chives in a large bowl.

Sift the flour, baking powder, baking soda, and salt into the same bowl over the potato. Add the sour cream and cut it into the dry ingredients with two knives or a pastry cutter as you would butter for a biscuit recipe, until the dough is made up of pea-sized crumbs.

Crack the egg into a small cup and whisk with a fork. Pour it over the dry ingredients.

Begin adding the milk a little at a time while stirring the mixture with a fork until the dough comes together. Add more milk 1 tablespoon at a time if you need extra moisture to bring it together.

Turn the dough out onto a floured surface and gently knead approximately 10-15 times until smooth, no need to overdo it with extra muscle; you want it to stay light and fluffy. Roll out the dough to 3/4 inch thickness and cut it into tiny rounds approximately 1 inch across. I use a tiny mustard jar to cut out my buns and also found that a 1-ounce shot glass is the perfect size to cut out the dough.

Place the buns on a greased or parchment-lined baking sheet and pop them into the oven for 13 minutes. Pull them out when the tops are golden brown and transfer them to a wire rack to cool.

Serve them on their own, piled high in a basket on your appetizer table, or split them open and fill with more sour cream & fresh chives or slices of aged white cheddar and dry-cured salami.