My kids LOVE the cheesy surprise in these Cheese Stuffed Mashed Potato Puffs! Leftover mashed potatoes make these SO easy (or use fresh!) -- perfect make ahead side or appetizer for holiday gatherings.
In a large pot of boiling salted water, cook potatoes until tender, about 12-15 minutes.
Mash with chicken broth, season with salt and pepper, Italian herbs and garlic. Taste and adjust seasonings as necessary. (*NOTE: if using leftover mashed potatoes, you will likely skip straight to the next step). Let cool.
Preheat oven to 400 degrees F and lightly grease a metal muffin pan (I made some in a silicone pan, but they do not brown the same way!).
Stir in eggs until completely combined. Spoon enough into each of the 12 muffin cups to cover the bottom. Place one cube of cheese in the center of each (don't push down!) muffin cup. Cover with enough potatoes to hide the cube of cheese. Sprinkle the tops with remaining cheese.
Bake at 400 degrees F for 20 min until lightly browned. Let cool for 3-4 minutes before removing from the pan. Serve with sliced green onions as desired.
I used a regular muffin pan, but you could also make 24 mini muffin sized potato puffs for appetizers!