Garlic Chive Mashed Potato Puffins
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.
Servings: 12 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.
Notes
For extra crispiness, briefly broil the tops for 1–2 minutes at the end of baking, watching closely to prevent burning.