Garlic Chive Mashed Potato Puffins

These Garlic Chive Mashed Potato Puffins are a cross between a potato puff and a muffin. They’re infused with garlic, fresh snipped chives and creamy herbed cheese then baked in individual servings in a muffin pan. They’re a spectacular way to use leftover mashed potatoes and transform them into something special that’s perfect for any occasion.

Ingredients to Make Garlic Chive Mashed Potato Puffins Recipe

What are leftover mashed potatoes? I know what you’re thinking, who in the world has leftover mashed potatoes?! I completely understand, they can be hard to come by at our house, too! I typically plan to make an extra large batch of mashed potatoes for one meal, so I can recreate leftovers into these special little single serving mashed potato muffins. You can serve these alongside carrots, peas, green beans, corn on the cob to complement any of your favorite Southern entrées that go well with mashed potatoes. Ingredients to make leftover Mashed Potato Muffins Recipe: (Scroll down for the full printable recipe card.)

• Potatoes – Three cups mashed potatoes firm and chilled.
• Spreadable Cheese – Garlic and herb seasoned soft spreadable cheese i.e. Alouette or Boursin cheese.
• Shredded Cheese – Shredded sharp white cheddar cheese for the filling and the tops.
• Whole Eggs – Large eggs stabilize the mashed potato filling.
• Grated Parmesan – A small amount of Parmesan expands the flavor.
• Herbs – Chopped fresh chives or finely chopped green onions for a mild onion flavor.
• Seasonings – Garlic salt and black pepper.
• Garnish – Sour cream or creme fraiche for garnishing.

How to Make the Best Garlic Chive Mashed Potato Puffins Recipe

• Heat the Oven and Prepare Pans – Brush the cups of a 12-cup standard muffin tin liberally with cooking spray or melted butter.
• Mashed Potato Muffin Mixture – In a medium bowl, stir together the mashed potatoes, garlic and herb cheese, cheddar cheese, eggs, Parmesan cheese, chives, garlic salt, and black pepper
• Transfer to Pan – Use a 4 ounce ice cream scoop to divide the mashed potato mixture between the muffin cups.
• White Sharp Cheddar Cheese – Sprinkle the tops of the potato muffins with the remaining cheese.
• Oven – Bake per the recipe until the muffins are set and the tops are golden brown.
• Serve – Run a knife around the edges to loosen then remove from the pan and serve garnished with sour cream and chives.

Tips for Making Leftover Mashed Potato Muffins

• Kitchen Equipment You’ll Need: One 12-cup muffin pan, mixing bowl, measuring cups and spoons a cheese grater, an ice cream scoop or two spoons to divide the filling, sharp knife and cutting board.
• Use Freshly Made Mashed Potatoes or Leftover Potatoes: You can, of course, make a batch of mashed potatoes just for making these puffins they don’t have to be leftover potatoes. When doing so, keep in mind it’s important that they’re stiffly mashed and cold.
• How To Make Potatoes for Mashing: When making potatoes just for this recipe you’ll need about 1 1/2 pounds of peeled and cubed potatoes, cooked in a large pot of salted water until fork tender. After cooking, drain the potatoes well then mash until smooth with 2 tablespoons of butter and just enough whole milk to bring them together. Chill well, then proceed with the recipe. A hand mixer works best for mashing the potatoes.
• Use Cold Mashed Potatoes: The potatoes should be cold before mixing with the remaining ingredients. If not, when you add the egg to the mixture they could scramble and while I love potatoes with scrambled eggs, that’s not the goal for these puffins.

Recipe Variations

• Protein Variations: If you’d like to load these puffins up, add crispy bacon or cubed leftover ham to the leftover mashed potatoes mixture.
• Cheese: You can, of course adjust the type of shredded cheese that you use going with your favorite flavor or simply what you have handy. Mozzarella cheese, swiss cheese, gruyere cheese or pepper jack cheese for added spice. Switching out the cheese will not change the texture, but will make a difference in the taste. That’s the fun of cooking, be creative and don’t sweat the small stuff.
• Cream Cheese: You could adapt this recipe using the same amount of softened chive and onion cream cheese in place of Alouette or Boursin cheese.

Storage and Leftovers

• Leftovers: Store leftover Garlic Chive Mashed Potato Puffins in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: Reheat gently in single servings in the microwave or in a preheated 350°F oven.
• Freezer Storage: You can cool these mashed potato muffins and freeze in a freezer-safe container for up to 2 months. Thaw mashed potato cups in the fridge then reheat on a baking sheet (or cupcake pan sprayed with nonstick cooking spray) in a preheated 350°F oven for 15-20 minutes.

Southern Style Entrees to Serve with Mashed Potato Puffins

If you need a little menu inspiration don’t worry I’ve got you! The mashed potato muffins would go beautifully with any of the following main dishes:

• Buttermilk Fried Chicken is finger licking good!
• Baked Flounder and a side of coleslaw and mashed potato puffins is a feast.
• Mini Barbecue Cheddar Bacon Meatloaves take so little time to bake you can have meatloaf any night of the week..
• Southern cornmeal breaded Fried Catfish and a side of coleslaw.
• Baked Parmesan Crusted Pork Chops result in juicy pork chops that “fry” in the oven.
• Crockpot Chicken and Dressing Casserole is filled with comfort food flavors.
• You may also enjoy this recipe for Parmesan Potato Stacks from What’s Gaby Cooking.

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Helpful Kitchen Items:

• Cupcake Pan
• Mixing Bowls
• Measuring Set
• Cheese Grater