Garlic Chive Mashed Potato Puffins are a fun and tasty twist on a classic comfort food. These little bites are light, cheesy, and packed with flavor. Perfect for any meal!
Why Make This Recipe
These puffins are not only delicious but also easy to make! They are a great way to use up leftover mashed potatoes. Plus, they make for a perfect side dish or snack for family gatherings.
How to Make Garlic Chive Mashed Potato Puffins
Ingredients:
- 3 cups firm mashed potatoes, cold
- 1 (5.4 oz) garlic and herb soft cheese (e.g., Alouette or Boursin)
- 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
Directions:
- Preheat your oven to 400°F (200°C).
- In a medium-sized mixing bowl, combine the cold mashed potatoes, garlic and herb 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.
- Liberally brush the cups of a standard 12-cup muffin tin with cooking spray or melted butter.
- Use a 4 oz ice cream scoop to evenly divide the potato mixture between the muffin cups, filling each almost to the top.
- Sprinkle the tops with the remaining shredded cheddar cheese.
- Bake for 23-25 minutes, or until set and golden brown.
- Once baked, run a knife around the edges of each puffin to loosen them from the tin.
- Serve immediately with a dollop of sour cream or crème fraîche and garnish with the remaining chopped chives.
How to Serve Garlic Chive Mashed Potato Puffins
You can serve these puffins hot out of the oven as a great side dish. They pair well with almost anything, and they are especially good with a side of sour cream or crème fraîche.
How to Store Garlic Chive Mashed Potato Puffins
If you have leftovers, you can store them in an airtight container in the fridge. They will last for about 3-4 days. To reheat, pop them in the oven until warm.
Tips to Make Garlic Chive Mashed Potato Puffins
- Use cold mashed potatoes for the best texture.
- Feel free to add other herbs or spices to customize the flavor.
- Make sure to butter the muffin tin well to prevent sticking.
Variation
You can try adding cooked bacon bits or different types of cheese, like mozzarella or pepper jack, for a twist on the classic flavor.
FAQs
Can I use instant mashed potatoes?
Yes, instant mashed potatoes can work, but fresh mashed potatoes will give a better texture.
How do I know when they are done?
They are done when they are golden brown on top and set in the middle. You can check with a toothpick.
Can I freeze these puffins?
Yes! Once cooled, you can freeze them in a container. Just reheat in the oven when you’re ready to enjoy.
Ingredients
- 3 cups firm mashed potatoes, cold
- 1 (5.4 oz) garlic and herb soft cheese (e.g., Alouette or Boursin)
- 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
Instructions
- Preheat oven to 400°F (200°C).
- Combine mashed potatoes, garlic-herb cheese, 1 cup cheddar cheese, eggs, Parmesan, 1 Tbsp chives, garlic salt, and pepper in a bowl. Mix until well combined.
- Generously grease a 12-cup muffin tin with cooking spray or melted butter.
- Divide potato mixture evenly into muffin cups, filling each nearly full.
- Sprinkle remaining cheddar cheese on top.
- Bake for 23-25 minutes, until golden brown and set.
- Run a knife around edges to loosen. Serve warm topped with sour cream or crème fraîche and garnish with remaining chives.
Notes
Cold mashed potatoes give the best texture. Add cooked bacon or different cheeses like mozzarella or pepper jack for variety.