Home » Holiday Recipes » Garlic Chive Mashed Potato Puffins

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.

Garlic Chive Mashed Potato Puffins

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 do you make Mashed Potato Puffins:

  • Potatoes – Cold mashed potatoes.
  • Cheese – One 5.4 ounce garlic and herb soft cheese (i.e. Alouette or Boursin) , grated Parmesan cheese and shredded sharp white cheddar cheese.
  • Eggs – Three large eggs.
  • Herbs – Fresh chopped chives.
  • Seasonings – Garlic salt and black pepper.
  • Sour cream or creme fraiche.
Garlic Chive Mashed Potato 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 1/2 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.
Garlic Chive Mashed Potato Puffins

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:

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!

Helpful Kitchen Items:

Garlic Chive Mashed Potato Puffins

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: garlic-chive-mashed-potato-puffins
Servings: 12 puffins
Calories: 157kcal
Author: Melissa Sperka


  • 3 cups firm mashed potatoes cold
  • 1 5.4 oz garlic and 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


  • 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.


Serving: 1serving | Calories: 157kcal | Carbohydrates: 14g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 395mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 12mg | Calcium: 123mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    Wow this is yummi and easy.
    I used philadelphia cheese instead because my kids wont touch herbs. I also used natural greek yogurt instead of creme fraiche. Still came out perfect. Its tastes and looks like souflee. Gonna keep this one.

  2. Could sweet potato be used instead and could I substitute the garlic and herb cream soft cheese with a thick garlic and herb sauce?

  3. 5 stars
    these look yummy. does the mashed potatoes have the butter and milk in them or are they just plain mashed potatoes?

    1. 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.

      1. 5 stars
        I reduce the butter and milk when I make these without using leftovers-which is pretty often!

  4. Love the idea.. I want to make for some friends but they are vegetarian so can these be made with egg substitute?

    1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating