Broccoli Cheddar Potato Puffs

A handy snack to keep in the fridge for picnics.

READ RECIPE
DISH

Stater/Side/Snack

PREP TIME

25 minutes

COOK TIME

35 minutes

Makes

12 puffs

Ingredients

  • 500g Potatoes
  • 3 Tablespoons Butter
  • ½ Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 100g Cheddar Cheese
  • 150g Broccoli – finely chopped
  • 2 Eggs
  • 2Tbsp Chives
  • 1 Minced Garlic Clove
  • Sour Cream and additional chopped chives, for garnish

Method

  • In a large pan 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 200°C. 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.
Our thanks go to Potatoes USA for this delicious recipe.