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
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