Soft and crispy cheese and chive potato puffs served with a dollop of sour cream are inspired by the adventures of Alice in Wonderland.
A Feast in Wonderland
Alice’s adventures in Wonderland begin in pursuit of the White Rabbit and down the rabbit hole. From there, she savours and samples various foods in Wonderland, while simultaneously growing and shrinking with each new treat.
In honour of Lewis Carroll’s whimsical and non-sensical story, let us journey to Wonderland for a culinary adventure and a delightful feast. Together, we will explore the cakes Alice tasted, both sweet and savoury, the intriguing mushroom of the Caterpillar’s forest home, the mysterious stolen tarts of the King and Queen of Hearts, and more! So let’s begin.
Digging for Apples
Once in Wonderland, Alice follows the White Rabbit to his house. Outside, the gardener, Pat, is “digging for apples”. We don’t know much about Pat, but it is speculated that he is Irish and that he is digging up potatoes – Irish Apples was slang for potatoes. Inside the house, Alice drinks from a bottle and grows in size, filling the house. Angry and afraid, the White Rabbit and his friends throw rocks at Alice to scare her out. The rocks turn to cakes, which Alice eats, causing her to shrink down in size and escape the house.
These potato “cakes” are inspired by the rocks thrown by the White Rabbit where we can imagine the rocks were grabbed from the garden along with Pat’s potatoes! Blending mashed potatoes with eggs results in delicate cakes that puff up in the oven. Flavoured with a blend of three cheeses and fresh chives, these mashed potato puffs are ideal served with a dollop of sour cream. Cheesy mashed potato puffs are perfect served as a teatime savoury snack or a delectable side dish. Alice would no doubt have much preferred to be pelted with these delicate potato puffs rather than the rocks from White Rabbit’s garden!
Ingredient Notes
Potatoes: I prefer to use a yellow-flesh potato, such as Yukon Golds, for this recipe. Russet potatoes would also make an acceptable substitute. This recipe gives instructions for making mashed potatoes for the puffs, however, you could use leftover mashed potatoes instead.
Cheese: This recipe uses a blend of cheeses. Parmesan cheese adds sharpness while cheddar is a classic pairing with chives. I also like to add a bit of mozzarella cheese which melts beautifully, although you could substitute with more cheddar if you prefer.
Chives: Use fresh chives if possible. Freeze-dried chives can be used instead, simply reduce the amount by one-third.
Eggs: The eggs are what provide both the structure and lift for these delicate potato puffs.
How to Make Cheese and Chive Potato Puffs
Make the mashed potatoes
Peel and dice the potatoes. Place the potatoes in a pot of salted water and bring to boil. Cook until the potatoes are tender. Drain and then return the potatoes to the pot. Add the butter and milk and mash well. Allow the potatoes to cool completely to room temperature before continuing.
Mix the ingredients
In a mixing bowl, combine the cooled mashed potatoes and the eggs. Lightly whisk to ensure the eggs are fully mixed in but don’t overwork the potatoes or they could become gluey. Add the shredded Parmesan, mozzarella, and a half cup of the cheddar along with the chives, kosher salt, and pepper. Stir until combined.
Bake the puffs
Preheat the oven to 400° F. Spray a muffin tin with non-stick spray. Sprinkle each muffin cup with grated Parmesan and tilt the pan so that each cup is coated. Spoon the potato mixture into the muffin cups, filling them three-quarters full. Top with the remaining cheddar cheese.
Bake the puffs for 30 to 35 minutes until they are well-browned. Let cool briefly in the muffin pan, no more than 5 minutes. Carefully remove the potato puffs and transfer to a rack.
Serve the Cheese and Chive Potato Puffs
Serve the potato puffs warm with sour cream. Enjoy!
