Garlic chive mashed potato puffins turn leftover mashed potatoes into crispy, golden individual portions that look and taste far more impressive than their simple ingredient list suggests. These savory bites combine creamy garlic herb cheese, sharp cheddar, and fresh chives in a handheld format that’s perfect for dinner sides or brunch spreads. The crispy edges and fluffy centers make them irresistible.
The beauty here is transforming day-old mashed potatoes into something completely new. Cold mashed potatoes that might have sat in the fridge get mixed with beaten eggs, cheese, and seasonings, then baked in muffin tins until golden. The result is individual portions with crispy tops and creamy interiors that everyone can grab without serving spoons.
These work as a creative side dish for steak dinners, holiday meals, or weeknight cooking when you want something a bit different. They’re also excellent for using up Thanksgiving leftovers or any time you’ve made too much mashed potato. The individual portions make serving easy and portion control automatic.
Why You’ll Love These Garlic Chive Mashed Potato Puffins
Leftover transformation is what makes these special. Day-old mashed potatoes that have firmed up in the fridge work better than fresh ones since the texture holds together when mixed with eggs. This recipe gives you a reason to make extra mashed potatoes knowing you’ll turn them into something exciting.
The crispy-creamy texture contrast delivers satisfaction in every bite. The tops get golden and slightly crunchy from the oven’s heat, while the centers stay soft and fluffy. That textural variety keeps things interesting compared to a bowl of plain reheated mashed potatoes.
Individual portions make serving simple and elegant. No scooping, no messy serving spoons, no worrying about equal portions. Everyone gets their own perfectly sized puffin, and the presentation looks polished with minimal effort. They’re also easy to grab for buffet-style meals.
Garlic herb cheese spread adds sophisticated flavor without complicated ingredients. Boursin or similar spreads come pre-seasoned with garlic and herbs, eliminating the need to measure multiple spices. One ingredient delivers complex flavor that tastes like you worked much harder.
These freeze exceptionally well for make-ahead convenience. Bake a batch, freeze them individually, and reheat whenever you need a quick side dish. They go from freezer to table in about 15 minutes, making them practical for meal prep.
Ingredients for Garlic Chive Mashed Potato Puffins
I always use firm, cold leftover mashed potatoes for this recipe since they hold their structure better when mixed with eggs. Fresh, warm mashed potatoes are too soft and can scramble the eggs when combined. If you’re making mashed potatoes specifically for this recipe, prepare them ahead and refrigerate until completely cold.
- 3 cups mashed potatoes, firm and cold
- 1 package (5.2 oz) garlic and herb cheese spread, like Boursin or Alouette
- 1½ cups shredded sharp white cheddar cheese, divided
- 3 large eggs, beaten
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh chives, chopped, plus extra for garnish
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- Sour cream or crème fraîche for serving (optional)
The garlic and herb cheese spread is key to the flavor profile. Boursin is the classic choice with its creamy texture and balanced garlic-herb seasoning. Alouette works equally well. These spreads are pre-seasoned, which saves you from measuring individual herbs and creates consistent results every time.
Sharp white cheddar provides tangy depth and good melting properties. Use the block cheese you shred yourself rather than pre-shredded since it melts better and doesn’t contain anti-caking agents. Save half a cup to sprinkle on top for that golden, crispy cheese layer.
Fresh chives add mild onion flavor and bright green color. The delicate onion taste complements the garlic without overwhelming the dish. Dried chives won’t give you the same fresh pop, so use fresh when possible.
How to Make Garlic Chive Mashed Potato Puffins
The mixing process is straightforward, but proper preparation ensures the puffins bake evenly and release cleanly from the tin.
1. Preheat and Prepare: Set your oven to 400°F and let it preheat fully. Generously grease a standard 12-cup muffin tin with cooking spray or melted butter, making sure to coat the bottom and sides of each cup thoroughly. This prevents sticking and helps create those crispy edges.
2. Combine the Mixture: In a large mixing bowl, add the cold mashed potatoes, garlic and herb cheese spread, 1 cup of the shredded cheddar, beaten eggs, Parmesan cheese, chopped chives, garlic salt, and black pepper. Use a sturdy spoon or spatula to mix everything together, breaking up the herb cheese spread and incorporating it completely. The mixture should be thick but scoopable, with no large chunks of cheese spread remaining.
3. Fill the Muffin Cups: Using a 4-ounce ice cream scoop or a large spoon, divide the potato mixture evenly among the 12 muffin cups. Fill each cup almost to the top, pressing down gently to eliminate air pockets. The mixture should dome slightly above the rim since it won’t rise much during baking.
4. Add the Topping: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of each puffin. This cheese will melt and create a golden, crispy top layer that adds texture and visual appeal.
5. Bake: Place the muffin tin in the preheated oven and bake for 23 to 25 minutes. The puffins are done when they’re set in the center, the tops are golden brown, and the cheese on top has melted and started to crisp around the edges. They should pull away slightly from the sides of the muffin cups.
6. Cool and Release: Remove the tin from the oven and let the puffins sit for 3 to 5 minutes. This resting time allows them to firm up slightly, making them easier to remove. Run a thin knife or offset spatula around the edge of each puffin to loosen it from the tin, then gently lift them out.
7. Serve: Transfer the puffins to a serving platter. Top each one with a small dollop of sour cream or crème fraîche and a sprinkle of fresh chopped chives for garnish. Serve hot.
Pro tip: Make sure your mashed potatoes are completely cold before mixing them with the beaten eggs. If the potatoes are even slightly warm, the heat can start cooking the eggs as you mix, creating an uneven, scrambled texture instead of a smooth mixture.
Common mistake to avoid: Don’t skip greasing the muffin tin thoroughly. Even non-stick tins need a good coating to ensure these release cleanly. The cheese can stick to the sides, so be generous with your cooking spray or butter.
What to Serve with Garlic Chive Mashed Potato Puffins
These savory puffins work as a side dish for a variety of main courses, especially those that benefit from a starchy, flavorful accompaniment.
Pan-Seared Steak: A perfectly cooked ribeye or strip steak pairs beautifully with these cheesy potato puffins. The rich, beefy flavor complements the garlic and herbs, and the crispy potato texture contrasts with tender meat.
Roasted Chicken: Simple roasted chicken with herbs becomes a complete meal when you add these puffins alongside roasted vegetables. The garlic and cheese flavors echo the seasoning on the chicken.
Baked Salmon: The creamy, mild puffins balance the richness of salmon without competing with its delicate flavor. Add steamed asparagus or green beans for a complete, elegant plate.
Grilled Pork Chops: Juicy pork chops with a simple seasoning let these flavorful puffins shine. The combination feels comforting and familiar while still being special enough for company.
Beef Pot Roast: Serve these instead of traditional mashed potatoes alongside slow-cooked pot roast. They soak up the gravy beautifully and add variety to the classic comfort food meal.
Breakfast or Brunch Spread: These work surprisingly well for brunch served alongside scrambled eggs, bacon, and fresh fruit. The savory, cheesy flavor fits perfectly into a morning meal.
Holiday Turkey Dinner: Swap out traditional mashed potatoes for these individual puffins at Thanksgiving or Christmas. They look festive on the table and make serving easier with a crowd.
Pro Tips & Variations
Bacon Addition: Cook and crumble 6 slices of bacon, then fold them into the potato mixture before scooping into muffin cups. The smoky, salty bacon adds another layer of flavor that pairs perfectly with the cheese and garlic.
Different Cheese Variations: Swap the white cheddar for Gruyere for a nutty, sophisticated flavor, or use pepper jack for a spicy kick. Mixing two cheeses like sharp cheddar and mozzarella creates complexity.
Herb Variations: If you don’t have fresh chives, use chopped green onions, fresh dill, or a combination of parsley and thyme. Each herb brings a different flavor profile while keeping the fresh element.
Make-Ahead Assembly: Mix everything together and fill the muffin cups, then cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if they go in cold.
Freeze for Later: After baking and cooling completely, wrap each puffin individually in plastic wrap, then store in a freezer bag for up to 2 months. Reheat from frozen at 350°F for 15 to 18 minutes until heated through.
Cream Cheese Substitute: If you don’t have garlic herb cheese spread, use 4 ounces softened chive and onion cream cheese mixed with 1/2 teaspoon garlic powder. It won’t be quite as flavorful but works in a pinch.
Mini Puffins: Use a mini muffin tin to make appetizer-sized portions. Reduce baking time to 15 to 18 minutes and get about 24 mini puffins. These are perfect for parties or game day spreads.
Loaded Potato Version: Fold in 1/4 cup cooked, crumbled bacon, 2 tablespoons chopped green onions, and an extra 1/2 cup cheddar cheese for a loaded baked potato flavor profile.
Storage & Reheating Tips
These puffins maintain their quality well when stored properly, making them excellent for meal prep or using up holiday leftovers over several days.
Store cooled puffins in an airtight container in the refrigerator for up to 4 days. Layer parchment paper between them if stacking to prevent sticking. The texture holds up remarkably well, though the tops soften slightly in storage.
Reheat refrigerated puffins in a 350°F oven for 10 to 12 minutes until heated through and the tops crisp up again. This method restores the texture better than the microwave. Place them on a baking sheet rather than back in the muffin tin.
For freezing, let the puffins cool completely after baking. Arrange them in a single layer on a baking sheet and freeze until solid, about 2 hours. Transfer to a freezer bag or container, removing as much air as possible. They keep for up to 2 months frozen.
Reheat frozen puffins without thawing by placing them on a baking sheet in a 350°F oven for 15 to 18 minutes until heated through. The centers should be hot and the tops should regain some of their crispness.
The microwave works for quick reheating but the tops won’t crisp. Heat individual puffins for 45 to 60 seconds on high power. They’ll be soft throughout rather than having that crispy top layer.
Common Questions
Can I use instant mashed potatoes? Real mashed potatoes work best since they have better texture and flavor, but instant mashed potatoes prepared according to package directions and cooled completely will work. Just make sure they’re thick and not watery.
What if my mashed potatoes have butter and milk in them? That’s perfectly fine and expected. Most leftover mashed potatoes already contain butter, milk, or cream, and that richness enhances the final result. Just make sure they’re firm and cold before mixing.
Why did my eggs scramble when I mixed them in? The mashed potatoes were too warm. Always use completely cold mashed potatoes straight from the refrigerator. If needed, chill your mashed potatoes for several hours or overnight before making these.
Can I make these without eggs? The eggs act as a binder that holds everything together, so leaving them out completely won’t work. You could try 3/4 cup additional cheese and 2 tablespoons flour as a substitute, but the texture will be different.
How do I prevent them from sticking to the pan? Grease the muffin tin generously with cooking spray or butter, making sure to coat the bottom and sides of each cup. Running a knife around the edges after they rest for a few minutes also helps release them cleanly.
These garlic chive mashed potato puffins transform simple leftovers into something that feels fresh and exciting. The crispy tops, creamy centers, and individual portions make them perfect for everything from weeknight dinners to holiday feasts. Give these a try next time you have leftover mashed potatoes.
Garlic Chive Mashed Potato Puffins
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with cooking spray or melted butter, coating bottom and sides of each cup.
- In a large mixing bowl, combine cold mashed potatoes, garlic and herb cheese spread, 1 cup of the shredded cheddar, beaten eggs, Parmesan cheese, chopped chives, garlic salt, and black pepper. Mix thoroughly, breaking up the herb cheese until everything is well incorporated.
- Using a 4-ounce ice cream scoop or large spoon, divide the potato mixture evenly among the 12 muffin cups, filling almost to the top. Press down gently to eliminate air pockets.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of each puffin.
- Bake for 23 to 25 minutes until puffins are set, tops are golden brown, and cheese has melted and crisped around the edges.
- Remove from oven and let sit for 3 to 5 minutes. Run a knife or offset spatula around the edge of each puffin to loosen from the tin, then gently lift out.
- Serve hot, topped with a dollop of sour cream and extra fresh chives.
