Preheat and Prepare Pan
Preheat oven to 400°F (200°C). Grease a mini muffin pan with cooking spray or butter.

Mix Ingredients
In a large bowl, combine mashed potatoes, egg, cheddar cheese, chives, flour, garlic powder, salt, and pepper until smooth.

Form and Coat
Roll mixture into 1-inch balls. Coat each ball evenly with grated Parmesan cheese.

Fill Muffin Pan
Place coated balls into the muffin pan, pressing gently to form a puff shape.

Bake
Bake for 15–20 minutes, until golden brown and crisp on the outside.

Cool and Serve
Let muffins cool slightly before removing from the pan. Serve warm.

Variations & Tips
Add-ins: Cooked bacon bits, diced jalapeños, or different cheeses like mozzarella or gouda.

Instant Mashed Potatoes: Works if cooled first.

Freezer-Friendly: Freeze cooled muffins on a tray, then store in a bag. Reheat in oven until warm and crisp.

Lighter Version: Use low-fat cheese or swap half the mashed potatoes for mashed cauliflower.

Storage
Refrigerator: Airtight container for 3–4 days.

Freezer: Individually wrapped, up to 2 months.

Reheating
From fridge: Microwave 30–60 seconds or bake at 350°F (175°C) for 10–15 minutes.

From freezer: Thaw overnight, then reheat as above