Delicious Garlic Chive Mashed Potato Puffins (Print version)
Cold mashed potatoes, garlic herb cheese, cheddar, eggs, and chives bake into golden muffin-tin potato puffins.
# Ingredients:
For the potato puffins
01 -
3 cups (720 g) cold firm mashed potatoes
02 -
5.2 oz (150 g) garlic herb soft cheese, softened
03 -
1 1/2 cups (170 g) shredded sharp white cheddar cheese, divided
04 -
3 large eggs, beaten
05 -
2 tablespoons grated Parmesan cheese
06 -
2 tablespoons finely chopped fresh chives, divided
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon kosher salt, plus more only if needed
09 -
1/2 teaspoon black pepper
10 -
1 tablespoon melted butter or cooking spray, for the muffin tin
For serving
11 -
1/2 cup (120 g) sour cream or creme fraiche
12 -
Extra chopped chives, if desired
# Instructions:
01 -
Heat the oven to 400°F (200°C). Grease a standard 12-cup muffin tin generously with melted butter or cooking spray.
02 -
In a large bowl, combine the cold mashed potatoes, garlic herb cheese, 1 cup cheddar, beaten eggs, Parmesan, 1 tablespoon chives, garlic powder, salt, and pepper. Stir until evenly mixed.
03 -
Divide the mixture evenly among the muffin cups, filling each nearly to the top. Smooth the tops lightly without packing them down too hard.
04 -
Sprinkle the remaining 1/2 cup cheddar over the filled cups so each puffin gets a small cheesy cap.
05 -
Bake for 23-25 minutes, until the tops are golden, the edges are lightly browned, and the centers look set rather than wet.
06 -
Let the puffins rest in the tin for 5 minutes. Run a thin knife around each edge, lift out gently, and serve warm with sour cream and the remaining chives.
# Good to know:
01 -
Cold, firm mashed potatoes give the best shape and texture.
02 -
Let the puffins rest before removing them from the tin.
03 -
Best served warm while the tops are cheesy and golden.