Ingredients:
3 cups firm mashed potatoes, cold
1 5.4 oz garlic and herb soft cheese (i.e., Alouette or Boursin)
1 1/2 cups shredded sharp white cheddar cheese, divided
3 large eggs, beaten
2 Tbsp grated Parmesan cheese
2 Tbsp chopped chives, divided
1 tsp garlic salt
1/2 tsp black pepper
1 8 oz sour cream or crème fraîche
Directions:
Preheat the oven to 400°F.
In a medium-size mixing bowl, mix together the mashed potatoes, garlic & herb cheese, 1 cup shredded
cheese, eggs, Parmesan cheese, 1 Tbsp chopped chives, garlic salt, and black pepper until well combined
and the cheese is evenly distributed.
Liberally brush the cups of a 12 cup standard muffin tin with cooking spray or melted butter.
Use a 4 oz ice cream scoop to divide the mixture between the cups.
Sprinkle the tops with the remaining shredded cheese.
Bake for 23-25 minutes or until set and the tops are golden.
Run a knife around the edges to loosen.
Serve immediately with or without a dollop of sour cream and garnish with the remaining chopped
chives.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes