Ingredients
Scale
- 1 ½ cups mashed potatoes
- 1 cup shredded cheddar cheese
- 2 large eggs
- ¼ cup sour cream
- 2 tablespoons chopped chives or green onions
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter (for greasing or drizzling, optional)
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a muffin tin.
- In a large mixing bowl, combine mashed potatoes, cheddar cheese, eggs, sour cream, garlic powder, salt, and pepper. Stir until smooth.
- Fold in the chopped chives or green onions.
- Scoop the mixture into the muffin tin, filling each cup about ¾ full. Flatten the tops gently and optionally sprinkle extra cheese.
- Bake for 25 to 30 minutes until golden and crispy on top.
- Let cool in the tin for 5 minutes, then run a knife around the edges and remove. Serve warm.
Notes
- For the best texture, use creamy and well-seasoned mashed potatoes.
- Freshly shredded cheese melts better and gives a smoother texture.
- If reheating, use the oven or air fryer to bring back the crisp edges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian