These Garlic Chive Mashed Potato Puffins are a cross between a potato puff and a muffin. They’re filled with garlic, chives and creamy herbed cheese spread then baked in individual servings in a muffin pan. They’re a spectacular way to use leftover mashed potatoes and transform them into something super special perfect for any occasion.
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 overmake mashed potatoes for one meal so I can recreate leftovers into these special little single serving puffins. Can you make these using fresh mashed potatoes? Of course, but make sure they are stiff mashed and cold. 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 ’em up toss in some cooked and crumbled bacon as well. At our house, bacon is never a bad idea.
Can I Use Another Cheese?
You can also adjust the type of cheese that you use going with your preference 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. See also Parmesan Potato Stacks and Muffin Pan Potatoes for more individual serving potatoes to enjoy.
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Helpful Kitchen Items:
Garlic Chive Mashed Potato Puffins
Ingredients
- 3 cups firm mashed potatoes cold
- 1 5.4 oz garlic & herb soft cheese (i.e. Alouette or Boursin)
- 1 1/2 cup 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 creme fraiche
Instructions
- 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 Tbsp 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.
Linda says
Oh my gosh! This will be my most talked about dish for dinner! Potatoes and lots of cheese. What could be better? Thanks for sharing your idea. I’d love it if you brought it over to What’d You Do This Weekend tomorrow. http://www.tumbleweedcontessa.com
Wishes for tasty dishes, Linda
Melissa says
Thank you very much!
Beverley Puddicombe says
All these recipes look so tasty that I would love to try them all.
Melissa says
Thank you!
Susan says
Is the garlic and herb soft cheese a seasoned cream cheese?
Melissa says
Actually it’s a softer cheese than cream cheese. However, if you prefer you could try these with chive & onion cream cheese. It will change the texture but they will still taste delicious.
Mamta Daswani says
Love the idea.. I want to make for some friends but they are vegetarian so can these be made with egg substitute?
marie b says
these look yummy. does the mashed potatoes have the butter and milk in them or are they just plain mashed potatoes?
Melissa says
Yes, I always put butter and milk in mine if using leftovers. That being said, you can go light on those ingredients if you’re planning on making these puffins.