Cheesy Leftover Mashed Potato Muffins

Ingredients

• 2 cups Leftover Mashed Potatoes (room temperature, any style (butter‑rich works best))
• 1 large Egg (beaten lightly)
• 1 cup Shredded Cheddar Cheese (sharp cheddar preferred for flavor; reserve 1/4 cup for topping)
• 2 tablespoons Fresh Chives (finely chopped; optional substitute with green onions)
• as needed Cooking Spray (to grease muffin tin)
• 0.25 cup Extra Shredded Cheddar Cheese (for topping) (adds a melty finish)

Instructions

1. Gather Ingredients

   Measure out 2 cups of leftover mashed potatoes, beat 1 large egg, shred 1 cup of cheddar cheese, and finely chop 2 tablespoons of fresh chives.

   Time: PT2M

2. Combine the Mixture

   In a mixing bowl, whisk the egg, then add the mashed potatoes, shredded cheddar, and chopped chives. Stir until everything is evenly incorporated.

   Time: PT5M

3. Preheat Oven & Prepare Tin

   Preheat the oven to 375°F (190°C). Lightly spray a 12‑cup muffin tin with cooking spray to prevent sticking.

   Time: PT5M

   Temperature: 375°F

4. Fill Muffin Cups

   Using an ice‑cream scoop or large spoon, portion the potato mixture into the muffin cups, filling each about three‑quarters full.

   Time: PT5M

5. First Bake

   Place the tin in the oven and bake for 30 minutes, or until the edges turn golden brown.

   Time: PT30M

   Temperature: 375°F

6. Add Topping Cheese

   Remove the tin, sprinkle the reserved 1/4 cup shredded cheddar over each muffin, then return to the oven for an additional 3 minutes until the cheese melts.

   Time: PT3M

   Temperature: 375°F

7. Cool & Serve

   Allow the muffins to cool in the tin for about 5 minutes, then transfer to a serving plate and garnish with a pinch of fresh chives.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

5g

Carbohydrates

15g

Fat

8g

Fiber

1g