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Garlic Chive Mashed Potato Puffins

Golden, crispy individual portions of mashed potatoes loaded with garlic herb cheese, sharp cheddar, and fresh chives baked in muffin tins.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 puffins
Course: Dinner, Side Dish
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups mashed potatoes firm and cold/leftover
  • 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 optional, for serving

Equipment

  • Standard 12-cup muffin tin
  • large mixing bowl
  • Ice cream scoop or large spoon
  • Knife or offset spatula

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of each puffin.
  5. Bake for 23 to 25 minutes until puffins are set, tops are golden brown, and cheese has melted and crisped around the edges.
  6. 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.
  7. Serve hot, topped with a dollop of sour cream and extra fresh chives.

Notes

Storage: Store in airtight container in refrigerator for up to 4 days. Freezing: Freeze baked, cooled puffins in single layer, then transfer to freezer bag for up to 2 months. Reheating: Reheat refrigerated puffins at 350°F for 10-12 minutes. Reheat frozen puffins at 350°F for 15-18 minutes without thawing. Substitutions: Use chive and onion cream cheese if garlic herb cheese spread unavailable. Pro tip: Mashed potatoes must be completely cold before mixing with eggs to prevent scrambling.