Ingredients:
2 cups mashed potatoes (leftover or freshly made)
1 large egg
1/2 cup shredded cheddar cheese (or mozzarella)
1/4 cup grated Parmesan cheese
2 tablespoons chopped green onions (optional)
1/4 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons melted butter (for brushing)
Non-stick cooking spray
Instructions:
- Preheat Oven:
Preheat your oven to 400°F (200°C).
Lightly grease a mini muffin tin with cooking spray.
- Mix the Batter:
In a mixing bowl, combine mashed potatoes, egg, cheddar cheese, Parmesan, green onions, garlic powder, salt, and pepper.
Mix until well combined and smooth.
- Fill the Muffin Tin:
Spoon the mixture into the prepared mini muffin cups, filling each about ¾ full.
Brush the tops with melted butter for extra crispiness.
- Bake:
Bake for 20–25 minutes or until golden brown and crispy on top.
- Cool and Serve:
Let them cool for a few minutes before removing.
Serve warm with sour cream, ranch, or ketchup for dipping.
Tips:
Add crumbled bacon or chopped jalapeños for extra flavor.
For a crispier texture, bake on the lower rack for the last 5 minutes.
These can also be made in an air fryer at 375°F (190°C) for about 10–12 minutes.