Ingredients
- 3 cups mashed potatoes
- 1 large egg
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh chives
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese (for coating)
- Cooking spray or softened butter (for greasing a 24-cup mini muffin pan)
Instructions
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Preheat the oven to 400 °F (200 °C) and grease a 24-cup mini muffin pan with cooking spray or softened butter.
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In a large bowl, combine 3 cups of chilled mashed potatoes and 1 beaten large egg, stirring until smooth.
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Stir in 1 cup shredded cheddar, ¼ cup chopped chives, ¼ cup flour, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until the mixture holds together.
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Scoop out about 1 Tbsp of the mixture, roll into a ball, then coat evenly in ½ cup grated Parmesan.
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Place each coated ball into a muffin cup and gently press to form a puff.
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Bake for 15–20 minutes, until the muffins are golden brown and crisp on the outside.
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Let cool in the pan for 5 minutes before removing. Serve warm.