Ingredients:
3 cups firm mashed potatoes, cold
1 (5.4 oz) garlic and herb soft cheese (e.g., Alouette or Boursin)
1 1/2 cups 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 crème fraîche
Directions:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Mixture: In a medium-sized mixing bowl, combine the cold mashed potatoes, garlic and herb cheese, 1 cup of
shredded cheddar cheese, beaten eggs, Parmesan cheese, 1 tablespoon of chopped chives, garlic salt, and black pepper. Mix
thoroughly until the cheese is evenly distributed and all ingredients are well combined.
Prepare the Muffin Tin: Liberally brush the cups of a standard 12-cup muffin tin with cooking spray or melted butter. This will
prevent the puffins from sticking and ensure they come out easily.
Fill the Cups: Use a 4 oz ice cream scoop to evenly divide the potato mixture between the muffin cups. Each cup should be
filled almost to the top.
Add the Topping: Sprinkle the tops of the puffins with the remaining 1/2 cup of shredded cheddar cheese. This will give
them a deliciously cheesy crust.
Bake: Place the muffin tin in the preheated oven and bake for 23-25 minutes, or until the puffins are set and the tops are
golden brown.
Serve: Once baked, run a knife around the edges of each puffin to loosen them from the tin. Serve immediately, either plain
or with a dollop of sour cream or crème fraîche, and garnish with the remaining chopped chives.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes