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Broccoli Cheddar Potato Puffs

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Potato Type: White
Prep Method: Baked


AppetizerSide DishSnack

Prep Time

25 Mins

Cook Time

35 Mins


Serves 12 Potato Puffs


  • 1 lb. White Potatoes, washed and cubed
  • 3 tablespoons Butter
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper, grounded
  • 1 cup Cheddar Cheese, shredded
  • 1 cup Cooked Broccoli Florets, finely chopped
  • 2 Eggs
  • 2 tablespoons Chives, chopped
  • 1 Garlic Clove, minced
  • Chives for garnish, chopped


  1. 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.
  2. Drain water and mash potatoes with butter, salt, and pepper, adding more salt and pepper to taste, if desired.
  3. Preheat oven to 400°F. Spray a 12-cup muffin tin with non-stick cooking spray.
  4. In a large bowl, combine mashed potatoes, cheddar cheese, broccoli, eggs, chives, garlic, salt, and pepper.
  5. Evenly divide potato mixture into the 12 muffin cups.
  6. Bake for 30-35 minutes, or until potato puffs are set and tops are browned.
  7. 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.
  8. Store leftovers in the refrigerator.


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