Ingredients
- 2 cups mashed potatoes (leftover or freshly prepared)
- 1 cup shredded cheddar cheese (or your preferred cheese)
- 1/4 cup grated Parmesan cheese
- 1/4 cup sour cream
- 1 large egg, beaten
- 1/4 cup chopped green onions (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Nonstick cooking spray or butter (for greasing the muffin tin)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray or butter.
- Mix the Ingredients: In a large bowl, combine mashed potatoes, cheddar cheese, Parmesan cheese, sour cream, beaten egg, green onions (if using), garlic powder, onion powder, salt, and pepper. Mix well until fully combined.
- Fill the Muffin Tin: Scoop the potato mixture into the prepared muffin tin, filling each cup about three-quarters full. Press down gently with the back of a spoon to level the tops.
- Add Toppings: For extra cheesiness, sprinkle a little more shredded cheddar cheese or Parmesan on top of each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes or until the tops are golden brown and slightly crispy.
- Cool and Serve: Let the muffins cool in the tin for about 5 minutes before carefully removing them. Serve warm as a side dish or appetizer.
Tips:
- These muffins are a great way to use up leftover mashed potatoes.
- Experiment with mix-ins like crumbled bacon, diced ham, or finely chopped vegetables for added flavor.
- If you prefer a creamier texture, add a splash of milk to the potato mixture.
Enjoy your cheesy mashed potato muffins! Let me know if you’d like any adjustments to this recipe. 😊