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Broccoli Cheddar Potato Puffs
Description
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.
Ingredients
| 1 | Pound | Russet potatoes, washed and cubed |
| 3 | Tablespoon | butter |
| 1⁄2 | Teaspoon | salt |
| 1 | Cup | Shredded Cheddar cheese |
| 1 | Cup | Cooked broccoli florets, finely chopped |
| 2 | Large | Eggs |
| 2 | Tablespoon | Chopped chives |
| 1 | Clove | Minced garlic |
| Unknown | 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.
Summary
| Yield | |
|---|---|
| Source | Photo and recipe courtesy of Potatoes USA |
| Prep time | 25 minutes |
| Cook time | 35 minutes |
| Recipes | Baked |