Ingredients
-
2 cups cold mashed potatoes (leftovers work great!)
-
1 large egg
-
1/2 cup shredded cheddar cheese (or your favorite melting cheese)
-
1/4 cup grated Parmesan cheese
-
2 tablespoons chopped green onions or chives (optional)
-
1/4 teaspoon garlic powder
-
Salt & pepper, to taste
-
2 tablespoons flour (or more if mixture is too soft)
-
Butter or nonstick spray (for greasing the muffin pan)
Instructions
1. Preheat oven:
Preheat to 400°F (200°C). Grease a mini muffin tin well with butter or spray.
2. Mix the filling:
In a large bowl, combine:
-
Mashed potatoes
-
Egg
-
Cheddar and Parmesan cheese
-
Garlic powder
-
Green onions/chives
-
Salt, pepper, and flour
Mix until everything is well incorporated. The mixture should be thick and scoopable. Add a bit more flour if it’s too wet.
3. Spoon into tin:
-
Scoop the mixture into the muffin cups, filling them almost to the top.
-
Use the back of a spoon to smooth the tops slightly if needed.
4. Bake:
-
Bake for 20–25 minutes, or until golden brown on top and crispy around the edges.
-
Let cool for a few minutes in the pan before gently removing.