Garlic Chive Mashed Potato Puffins

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Chives
  • 3 cups Mashed potatoes, firm

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Garlic salt

• Dairy

  • 1 (5.6 oz garlic & herb soft cheese
  • 1 (8 oz sour cream or creme fraiche
  • 2 tbsp Parmesan cheese, grated
  • 1 1/2 cup White cheddar cheese, sharp

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 3 cups firm mashed potatoes, cold
• 1 (5.6 oz) garlic & herb soft cheese, (i.e. Aloutte or Boursin)
• 1½ 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
• ½ tsp black pepper
• 1 (8 oz) sour cream or creme fraiche

Directions

• 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.