Ingredients
2 cups mashed potatoes (leftover or freshly made)
1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese
2 large eggs
2 tablespoons chopped chives or green onions
½ teaspoon garlic powder
¼ teaspoon black pepper
Salt, to taste
Butter or nonstick cooking spray for the muffin pan
Fresh parsley, for garnish (optional)
Instructions
Preheat the oven to 400°F (200°C).
Grease a 12-cup muffin tin with butter or cooking spray.
In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan, eggs, chives, garlic powder, pepper, and salt.
Mix until well combined.
Spoon the mixture evenly into the muffin cups, filling each about ¾ full.
Bake for 25–30 minutes, or until the tops are golden brown and the edges are crispy.
Let cool for 5 minutes, then carefully remove from the pan.
Garnish with fresh parsley and serve warm.
Optional Add-Ins
Crumbled cooked bacon
Diced ham
Cooked broccoli
Jalapeños for a spicy version
Mozzarella cubes in the center for an extra gooey cheese pull
These cheesy potato puffs are crisp on the outside, creamy on the inside, and perfect as a side dish, appetizer, or a delicious way to use leftover mashed potatoes.