Garlic Chive Mashed Potato Puffins
Creamy, savory, and downright comforting — Garlic Chive Mashed Potato Puffins are the little golden bites your family will ask for again and again.
Equipment
- Muffin Tin
- Mixing Bowl
- Rubber Spatula
- Ice Cream Scoop
Ingredients
Ingredients
- 3 cups Firm Mashed Potatoes Cold
- 5.4 oz Garlic and Herb Soft Cheese Room temperature (e.g., Alouette or Boursin)
- 1.5 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
- 0.5 tsp Black Pepper
- 8 oz Sour Cream or Crème Fraîche For serving (optional, chilled)
Instructions
- Preheat your oven to 400°F (200°C).
- 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.
- Liberally brush the cups of a standard 12-cup muffin tin with cooking spray or melted butter to prevent sticking.
- 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.
- Sprinkle the tops with the remaining shredded cheddar cheese, distributing evenly.
- Bake for 23–25 minutes, or until set and golden brown on top and edges. The centers should be set but still tender.
- 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.
- Serve immediately with a dollop of sour cream or crème fraîche and garnish with the remaining chopped chives.
Notes
These puffins are perfect for using up leftover mashed potatoes. Adjust cheese to taste and avoid overfilling the muffin cups.