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!
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