Creamy, golden, and bursting with garlic-chive goodness, these Garlic Chive Mashed Potato Puffins are the kind of comfort food that makes everyone at the table smile. Imagine rich mashed potatoes mixed with garlic herb cheese and sharp cheddar, scooped into muffin cups, baked until the edges are crisp and the centers are pillowy — irresistible. Fun fact: puffin-style potato bites are a playful twist on classic potato puffs and make a great finger food for parties or weeknight dinners. If you want to compare versions or check ingredient notes, see the original garlic chive mashed potato puffins recipe on RecipesFiber. This recipe stands out because it’s simple, quick to prepare, and family-friendly — perfect for busy cooks who want a delicious side with minimal fuss. Let’s get baking!
What is Garlic Chive Mashed Potato Puffins?
What’s in a name? Why “puffins”? Think of little potato clouds that puff up in their muffin tins, smiling at you when you pull them out of the oven. Who named them puffins — a clever home cook with a flair for fun, perhaps? These handheld potato bites are a delightful mix of creamy mashed potato and cheesy, garlicky flavor, baked until lightly crisp. And remember the old saying that “the way to a man’s heart is through his stomach.” Who can argue when a tray of these disappears in minutes? Give them a try and see why a small name can mean big comfort.
Why You’ll Love This:
- Creamy, savory, and slightly crisp — the main highlight is the contrast between the soft, cheesy center and the golden exterior that keeps every bite interesting.
- Cost-effective comfort food — you can use leftover mashed potatoes (or make a fresh batch), and a little cheese and chive go a long way, so this is easy on the wallet compared to takeout sides.
- Flavor-forward toppings — garlic herb soft cheese, sharp white cheddar, Parmesan, chives, and a dollop of sour cream or crème fraîche at serving take these from good to unforgettable.
If you enjoy cheesy potato sides, these are a must-try and pair nicely with other favorites on the blog. Make a batch for weekend brunch, holiday side dishes, or as a party appetizer — you’ll be asked for the recipe.
How to Make:
Quick Overview
This recipe is straightforward and satisfying: cold mashed potatoes are jazzed up with garlic-herb cheese, cheddar, eggs, Parmesan, chives, and seasonings, scooped into a muffin tin, and baked until firm and golden. Prep is simple — about 10 minutes to assemble, 23–25 minutes to bake. The standout elements are the creamy interior and the golden, slightly crispy top sprinkled with extra cheddar. Total time: approximately 35 minutes.
Ingredients
- 3 cups firm mashed potatoes, cold (from refrigerated leftovers or cooled fresh mash)
- 1 (5.4 oz) garlic and herb soft cheese (for example, Alouette or Boursin), room temperature
- 1 1/2 cups shredded sharp white cheddar cheese, divided (measure shredded, not packed)
- 3 large eggs, beaten
- 2 Tbsp grated Parmesan cheese
- 2 Tbsp chopped chives, divided (1 Tbsp for mixing, 1 Tbsp for garnish)
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 1 (8 oz) sour cream or crème fraîche, for serving (room temperature or chilled)
Directions
- Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin liberally with cooking spray or melted butter so the puffins release easily.
- In a medium-sized mixing bowl, combine the cold mashed potatoes, garlic and herb cheese (softened), 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. Use a sturdy spoon or a rubber spatula and press out any lumps so the mixture becomes smooth and cohesive.
- Use a 4 oz ice cream scoop (or a large spoon) to evenly divide the potato mixture between the muffin cups, filling each almost to the top but leaving a tiny gap for expansion.
- Sprinkle the tops of each filled cup with the remaining 1/2 cup shredded cheddar cheese to create a golden cheesy crust.
- Bake for 23–25 minutes, or until set and golden brown on top. The centers should be firm to the touch and not jiggly.
- Once baked, run a knife around the edges of each puffin to loosen them from the tin; gently lift them out using a small spatula or spoon.
- Serve immediately with a dollop of sour cream or crème fraîche and garnish with the remaining chopped chives.
What to Serve With:
These puffins are versatile. Serve them with a crisp green salad and a tangy vinaigrette to cut the richness, or pair with roasted vegetables for a full plate. For a heartier meal, enjoy them alongside grilled or roasted meats — for example, they pair beautifully with Air Fryer Garlic Butter Steak Bites and Potatoes for a satisfying dinner. For a brunch spread, include scrambled eggs and a smoky bacon or ham.
Top Tips for Perfecting:
- Use cold, firm mashed potatoes so the mixture holds shape; leftover mashed potatoes work perfectly.
- Soften the garlic and herb cheese to room temperature for easier mixing and a creamier texture.
- Don’t overfill the muffin cups — leave a little room for the cheese to brown without spilling over.
- For extra crispiness, briefly broil the tops for 1–2 minutes at the end of baking, watching closely to prevent burning.
- Substitute chives with green onions if needed, and swap Parmesan for Pecorino Romano for a sharper finish.
- Avoid adding too much egg — 3 large eggs are enough to bind without making the centers rubbery.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze individual puffins in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen for best results.
- Reheating: To retain crispness, reheat in a 350°F (175°C) oven for 8–12 minutes from refrigerated, or 18–22 minutes from frozen, until warmed through. A toaster oven works well for single servings. Microwaving is faster but will soften the exterior; microwave on medium power for 30–60 seconds and then crisp in a hot skillet or under the broiler for a minute if desired.
FAQs
Can I use fresh mashed potatoes instead of leftover mashed potatoes?
Yes. Make fresh mashed potatoes, cool them to room temperature, then chill slightly so they are firm before mixing. Cold or at least firm mash helps the puffins hold their shape.
What if I don’t have garlic and herb soft cheese?
You can substitute with plain cream cheese plus 1 tsp garlic powder and 1 tsp dried chives or use Boursin-style cheese if available.
Can I make these gluten-free?
Yes. The recipe as written is naturally gluten-free as long as your cheeses and seasonings are labeled gluten-free.
How do I prevent the puffins from sticking to the pan?
Grease the muffin tin well with cooking spray or melted butter and allow the puffins to cool for a minute before gently running a knife around each cup to release them.
Can I add other mix-ins like bacon or vegetables?
Absolutely. Cooked bacon bits, sautéed mushrooms, or finely chopped roasted red peppers make great additions. Keep mix-ins small and evenly distributed so the puffins hold together.
Conclusion
These Garlic Chive Mashed Potato Puffins are a simple, craveable side or appetizer that delivers big flavor with minimal effort — creamy centers, cheesy tops, and a fresh chive finish that everyone will love. They’re quick enough for weeknights and impressive enough for weekend gatherings. If you’d like to compare variations or see another take on this recipe, check out this classic version at Garlic Chive Mashed Potato Puffins from Melissa’s Southern Style Kitchen. Give a batch a try, and don’t be surprised if they become a new family favorite — then come back and tell me how they turned out!
Garlic Chive Mashed Potato Puffins
Equipment
- Muffin Tin
- Mixing Bowl
- Ice Cream Scoop
Ingredients
Ingredients
- 3 cups Firm mashed potatoes, cold Can use refrigerated leftovers or cooled fresh mash.
- 5.4 oz Garlic and herb soft cheese Room temperature (e.g., Alouette or Boursin).
- 1.5 cups Shredded sharp white cheddar cheese Divided (measure shredded, not packed).
- 3 large Eggs Beaten.
- 2 Tbsp Grated Parmesan cheese
- 2 Tbsp Chopped chives Divided (1 Tbsp for mixing, 1 Tbsp for garnish).
- 1 tsp Garlic salt
- 0.5 tsp Black pepper
- 8 oz Sour cream or crème fraîche For serving (room temperature or chilled).
Instructions
- Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin liberally with cooking spray or melted butter so the puffins release easily.
- In a medium-sized mixing bowl, combine the cold mashed potatoes, garlic and herb cheese (softened), 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. Use a sturdy spoon or a rubber spatula and press out any lumps so the mixture becomes smooth and cohesive.
- Use a 4 oz ice cream scoop (or a large spoon) to evenly divide the potato mixture between the muffin cups, filling each almost to the top but leaving a tiny gap for expansion.
- Sprinkle the tops of each filled cup with the remaining 1/2 cup shredded cheddar cheese to create a golden cheesy crust.
- Bake for 23–25 minutes, or until set and golden brown on top. The centers should be firm to the touch and not jiggly.
- Once baked, run a knife around the edges of each puffin to loosen them from the tin; gently lift them out using a small spatula or spoon.
- Serve immediately with a dollop of sour cream or crème fraîche and garnish with the remaining chopped chives.