Description

Transform your leftover mashed potatoes into irresistible cheesy puffs with this easy recipe. Perfect as appetizers or a side dish, these mini potato muffins are packed with flavor and are a great way to use up excess mashed potatoes.

Ingredients

Main Ingredients:

2 cups cold leftover mashed potatoes
1 large egg
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup all-purpose flour

Additional:

butter or oil for greasing

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Instructions

Preheat and Prep: Preheat the oven to 400°F (200°C) and lightly grease a mini muffin tin.
Mix Ingredients: In a large bowl, combine mashed potatoes, egg, cheddar cheese, Parmesan cheese, green onions, garlic powder, black pepper, and flour. Mix until well blended.
Fill Muffin Cups: Scoop the mixture into the prepared mini muffin cups, filling each about 3/4 full and pressing lightly to pack.
Bake: Bake for 20–25 minutes until golden brown and crisp around the edges.
Serve: Let cool briefly before removing from the tin. Serve warm.

Notes

Add chopped bacon or cooked broccoli for a twist.
These reheat well in the oven or air fryer.
Use gluten-free flour to make this recipe gluten-free.