Garlic Chive Mashed Potato Puffins (Leftover Mashed Potato Muffins)

Course Side Dish

Cuisine American, Southern

Keyword garlic-chive-mashed-potato-puffins, leftover-mashed-potato-muffins, mashed-potato-muffins-recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings puffins

Calories 157kcal

Author Melissa Sperka

Preheat the oven to 400°F.
In a large bowl, mix together the mashed potatoes, garlic and 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 ounce ice cream scoop to divide the mashed potato mixture between the muffin 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 brown. Run a knife around the edges to loosen.
Serve immediately with a dollop of sour cream and garnish with the remaining chopped chives.

- When making mashed 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.

- The potatoes should be cold before mixing with the remaining ingredients. If not, when you add the egg to the mixture they could scramble.

- Variations: If you'd like to load these muffins up, add crispy bacon or cubed leftover ham to the leftover mashed potatoes mixture.

- You can use mozzarella cheese, swiss cheese, gruyere cheese or pepper jack cheese for added spice.

- Substitutions: You could adapt this recipe using the same amount of softened chive and onion cream cheese in place of Alouette or Boursin cheese.