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.
Easy 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. I typically plan to over make mashed potatoes for one meal so I can recreate leftovers into these special little single serving puffins.
How to Make the Best Garlic Chive Mashed Potato Puffins Recipe
- Ingredients you'll need to make homemade Garlic Chive Mashed Potato Puffins: Mashed potatoes, garlic and herb spreadable cheese (i.e. Alouette or Boursin), butter, butter, shredded cheddar cheese, large eggs, grated Parmesan cheese, garlic salt, black pepper, fresh chives and sour cream for garnishing.
- Kitchen gadgets you'll need: A 12 cup muffin-cupcake 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.
- 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.
- When making potatoes just for this recipe you'll need about 1 ½ pounds of peeled and cubed potatoes, cooked in 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 this.
- 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.
- If you'd like to load these up, toss in some cooked and crumbled bacon as well. At our house, bacon is never a bad idea.
- You can, of course adjust the type of shredded cheese that you use going with your favorite flavor or simply what you have handy. Switching out the cheese will not change the texture, but will make a difference in flavor. That's the fun of cooking, make it fun, be creative and don't sweat the small stuff.
- You could adapt this recipe using the same amount of softened chive and onion cream cheese in place of Alouette or Boursin cheese.
- Store leftover Garlic Chive Mashed Potato Puffins chilled in the refrigerator for up to 3 days. Reheat gently in single servings in the microwave.
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!
- 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..
- You may also enjoy this recipe for Parmesan Potato Stacks from What's Gaby Cooking.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Garlic Chive Mashed Potato Puffins
- 3 cups firm mashed potatoes cold
- 1 5.4 oz garlic and herb soft cheese (i.e. Alouette or Boursin)
- 1 ½ cup shredded sharp white cheddar cheese divided
- 3 large eggs beaten
- 2 tablespoon grated Parmesan cheese
- 2 tablespoon chopped chives divided
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 1 8 oz sour cream or creme fraiche
- Preheat the oven to 400°F.
- In a medium size mixing bowl, mix together the mashed potatoes, garlic & herb cheese, 1 cup shredded cheese, eggs, Parmesan cheese, 1 tablespoon chopped chives, garlic salt, and black pepper. Mix well breaking up the garlic & herb cheese to evenly distribute.
- Brush the cups of a 12 cup standard muffin tin liberally with cooking spray or melted butter. Use a 4 oz ice cream scoop to divide the mixture between the cups,
- Sprinkle the tops with the remaining shredded cheese.
- Place into the oven and bake for 23-25 minutes or until set and the tops are golden.
- Run a knife around the edges to loosen.
- Serve with or without a dollop of sour cream and garnish with the remaining chopped chives.
- Serve immediately.