Creamy, savory, and downright comforting — Garlic Chive Mashed Potato Puffins are the little golden bites your family will ask for again and again. Imagine fluffy mashed potatoes blended with garlic-and-herb cheese, sharp cheddar, and fresh chives, baked until the edges are crisp and the centers stay luxuriously soft. They make a terrific side, snack, or appetizer and are quick enough for busy weeknights yet special enough for guests.

If you already love oven-roasted potato favorites, you’ll find a familiar comfort here — similar flavors appear in my take on Baked Garlic Parmesan Potato Wedges, but these puffins are mash-based and delightfully pillowy. Fun fact: many families in my town used to make mashed potato “cakes” the day after Thanksgiving to stretch leftovers — think of these as that tradition upgraded into party-ready portions. Give them a try and watch them disappear!

What is Garlic Chive Mashed Potato Puffins?

What’s in a name — puffins? Are these potatoes masquerading as birds? Not quite, but the name certainly sparks curiosity. Garlic Chive Mashed Potato Puffins are small, baked mashed potato cups — puffed and golden on the outside, soft and cheesy inside. Why “puffins”? Maybe because they puff up in the oven and look adorably rounded, or because someone thought “puff” sounded funnier than “cup.” Who knows — do names ever make better food taste any worse?

There’s a playful kitchen anecdote: a neighbor once called them “puffins” because they rose like little islands of comfort on the baking tray. And remember, “the way to a man’s heart is through his stomach.” So grab a muffin tin and a grin — you’ll want to make these tonight. Try them and tell your own story!

Why You’ll Love This

These Garlic Chive Mashed Potato Puffins are irresistible for three big reasons:

• Comforting texture and bold flavor: The mash stays creamy inside while the edges crisp — the mix of garlic-herb cheese, sharp cheddar, and fresh chives makes each bite sing. The contrast of warm interior and golden exterior gives a truly satisfying mouthfeel.
• Economical and practical: They’re a great way to use leftover mashed potatoes or stretch a small amount into a crowd-pleasing side. Making them at home saves on takeout costs and lets you control quality and seasoning.
• Versatile toppings and serving options: A dollop of sour cream or crème fraîche, extra chives, or a sprinkle of paprika transforms these puffins into a show-stopping side or appetizer.

If you enjoy crunchy-roasted potato recipes, these are an easy, mash-based cousin to the crispy options like my Crispy Garlic Parmesan Potatoes. Ready to make them? Let’s get into the simple steps.

How to Make

Quick Overview

This recipe is straightforward, satisfying, and perfect for cooks of all skill levels. A quick mix and scoop into a muffin tin yields puffed, golden potato cups with a creamy, cheesy center and a crisp finish. Total time: about 35–40 minutes (10 minutes prep, 25–30 minutes bake).

Ingredients

• 3 cups firm mashed potatoes, cold
• 1 (5.4 oz) garlic and herb soft cheese (example: Alouette or Boursin), room temperature
• 1 1/2 cups shredded sharp white cheddar cheese, divided
• 3 large eggs, beaten
• 2 Tbsp grated Parmesan cheese
• 2 Tbsp chopped chives, divided
• 1 tsp garlic salt
• 1/2 tsp black pepper
• 1 (8 oz) sour cream or crème fraîche, for serving (optional, chilled)

Directions

1. Preheat your oven to 400°F (200°C).
2. In a medium-sized mixing bowl, combine the cold mashed potatoes, garlic and herb soft cheese, 1 cup of shredded cheddar cheese, beaten eggs, Parmesan cheese, 1 tablespoon of chopped chives, garlic salt, and black pepper. Mix thoroughly until well combined and smooth, using a rubber spatula to ensure there are no lumps.
3. Liberally brush the cups of a standard 12-cup muffin tin with cooking spray or melted butter to prevent sticking.
4. Use a 4 oz ice cream scoop to evenly divide the potato mixture between the muffin cups, filling each almost to the top. Smooth the tops gently with the back of a spoon.
5. Sprinkle the tops with the remaining shredded cheddar cheese, distributing evenly.
6. Bake for 23–25 minutes, or until set and golden brown on top and edges. The centers should be set but still tender.
7. Once baked, run a knife around the edges of each puffin to loosen them from the tin. Carefully remove and transfer to a serving platter.
8. Serve immediately with a dollop of sour cream or crème fraîche and garnish with the remaining chopped chives.

What to Serve With

• Roasted or grilled protein: Roast chicken, pork chops, or pan-seared salmon pair beautifully with these creamy puffins.
• Fresh salad: A crisp green salad with a lemon vinaigrette cuts through the richness — try mixed greens with cucumber and cherry tomatoes.
• Steamed vegetables: Lightly steamed green beans or asparagus add color and balance.
• Dips and sauces: Sour cream, crème fraîche, chimichurri, or a simple garlic-herb yogurt sauce all work well.
• Drinks: A crisp white wine (like Sauvignon Blanc), light beer, or a sparkling water with lemon complements the savory flavors.

Top Tips for Perfecting

• Use cold, firm mashed potatoes: They hold shape better and produce a denser, creamier interior.
• Adjust cheese to taste: Want more tang? Add extra sharp cheddar. Prefer milder? Reduce the cheddar and add more garlic-herb cheese.
• Avoid overfilling: Leave a little space so the tops can brown nicely without overflowing.
• Even scooping: Use an ice cream scoop for uniform puffin sizes and consistent baking times.
• Watch baking time: Ovens vary — start checking at 20 minutes to avoid drying out the centers.
• Make-ahead tip: Assemble into the tin and refrigerate up to 24 hours before baking; add a few extra minutes if chilled.

Storing and Reheating Tips

• Refrigeration: Store leftover puffins in an airtight container for up to 3 days.
• Freezing: Arrange cooled puffins on a baking sheet and freeze until firm, then transfer to a freezer-safe bag. Freeze up to 2 months. Reheat from frozen with extra baking time.
• Reheating: For best texture, reheat in a 350°F (175°C) oven for 8–12 minutes (from refrigerated) or 20–25 minutes (from frozen), until heated through and crisped. A toaster oven works well for single portions. Microwaving will heat them but may soften the edges.

FAQs

Are these puffins made from leftover mashed potatoes?
Yes — they’re perfect for using up leftover mashed potatoes. Cold, firm mashed potatoes work best for texture.

Can I make these dairy-free or vegan?
You can substitute dairy-free cream cheese and vegan cheddar alternatives, and replace eggs with a flax egg (1 Tbsp ground flax + 3 Tbsp water per egg) though texture will be slightly different.

Can I add other mix-ins like bacon or herbs?
Absolutely. Cooked, crumbled bacon, roasted garlic, or finely chopped herbs (parsley, dill) are great additions. Fold them in with the mashed potatoes before scooping.

Do I need to grease the muffin tin heavily?
Yes — use cooking spray or melted butter liberally to ensure easy removal. Running a knife around the edges after baking also helps.

Can I make mini puffins in a mini muffin tin?
Yes — reduce baking time to about 12–16 minutes and watch closely so they don’t overbrown.

Conclusion

These Garlic Chive Mashed Potato Puffins are a simple, crowd-pleasing recipe that turns humble mashed potatoes into golden, cheesy delights. They’re quick to prepare, wallet-friendly, and endlessly customizable — ideal for weeknights, potlucks, or cozy dinners. If you want more inspiration or a slightly different take on the same comforting flavor profile, check out this recipe for Garlic Chive Mashed Potato Puffins – melissassouthernstylekitchen for additional tips and serving ideas. Give these a try, share them with family, and enjoy every savory bite.