Preparation

Step 1 out of 6

In a large pot of boiling salted water, cook potatoes until tender, about 12 to 15 minutes.

Step 2 out of 6

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.

Step 3 out of 6

Preheat oven to 400°F and lightly grease a metal muffin pan.

Step 4 out of 6

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.

Step 5 out of 6

Bake at 400°F for 20 minutes until lightly browned. Let cool for 3 to 4 minutes before removing from the pan. Serve with sliced green onions as desired.

Step 6 out of 6

Notes: A regular muffin pan was used, but you could also make 24 mini muffin sized potato puffs for appetizers.