Go Back
+ servings
Broccoli Cheddar Potato Puffs

Broccoli Cheddar Potato Puffs

Source: Potatoes USA
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.
5 from 1 vote
Prep Time 25 mins
Cook Time 35 mins
Course Appetizer, Side Dish
Servings 12


  • 1 Pound Russet potatoes washed and cubed
  • 3 Tablespoon butter
  • ½ Teaspoon salt
  • 1 Cup Shredded Cheddar cheese
  • 1 Cup Cooked broccoli florets finely chopped
  • 2 Largs Eggs
  • 2 Tablespoon Chopped chives
  • 1 Clove Minced garlic
  • Additional chopped chives for garnish


  • 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.