Broccoli Cheddar Potato Puffs
Broccoli Cheddar Potato Puffs
These Cheesy Broccoli Cheddar Potato Puffs are fluffy on the inside with just a bit of crispiness on the outside. Loaded with flavor and super easy to make using white potatoes.
Ingredients
- 1 Pound Alsum white potatoes washed, cubed
- 3 Tablespoons Butter
- ½ Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Cup Shredded cheddar cheese
- 1 Cup Broccoli florets cooked, finely chopped
- 2 Eggs
- 2 Tablespoons Chives chopped
- 1 Clove Minced garlic
- Additional chopped chives for garnish
Instructions
- In a large pot add cubed potatoes and fill with enough cold water to cover potatoes. Bring to a boil, reduce heat and allow to simmer until fork tender, about 15-20 minutes.
- Drain water and mash potatoes with butter, salt, and pepper, adding more salt and pepper to taste, if desired.
- Preheat oven to 400°F. Spray a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl, combine mashed potatoes, cheddar cheese, broccoli, eggs, chives, garlic, salt, and pepper.
- Evenly divide potato mixture into the 12 muffin cups.
- Bake for 30-35 minutes, or until potato puffs are set and tops are browned.
- Remove muffin tin to a wire rack to cool for about 5 minutes. Carefully remove potato puffs from tin to serving platter. Top with sour cream and additional chopped chives. Serve immediately.
- Store leftovers in the refrigerator.