Directions

Step 1: Preheat and Prepare Pan
Preheat your oven to 400°F (200°C). Grease a mini muffin pan with cooking spray or butter.

Step 2: Mix Ingredients
In a large bowl, mix together mashed potatoes, egg, cheddar cheese, chives, flour, garlic powder, salt, and pepper until well combined.

Step 3: Form and Coat
Roll the mixture into 1-inch balls. Roll each ball in grated Parmesan cheese to coat evenly.

Step 4: Fill Muffin Pan
Place the coated balls into the muffin pan, pressing gently to form a puff shape.

Step 5: Bake
Bake for 15–20 minutes, or until golden brown and crisp on the outside.

Step 6: Cool and Serve
Let cool for a few minutes before removing from the pan. Serve warm and enjoy.

Variations & Tips

Add-ins: Try mixing in cooked bacon bits, diced jalapeños, or use a different cheese like mozzarella or gouda.

Instant Mashed Potatoes: A quick option if you’re in a rush—just let them cool before mixing.

Freezer-Friendly: Cool completely, freeze on a tray, then transfer to a freezer bag. Reheat in the oven until warm and crisp.

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

How to Store

Refrigerator: Let muffins cool, then store in an airtight container for 3–4 days.

Freezer: Wrap individually in plastic or foil and freeze in a bag or container for up to 2 months.

Reheating

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

From freezer: Thaw overnight, then reheat as above.

Conclusion

Cheesy Mashed Potato Muffins are the ultimate in comfort and convenience. Whether for parties, meal prep, or a quick savory snack, they’re easy to make, store, and enjoy. Try them once, and they just might become your new favorite!