Instructions
Start by boiling the diced potatoes in salted water until tender. Drain, then mash with butter and milk or cream, seasoning with salt and pepper. Let cool slightly.
Preheat oven to 375°F (190°C) and grease a muffin tin. In a large bowl, mix the mashed potatoes with mozzarella, Parmesan, egg, and garlic powder. Stir in sour cream if desired.
Spoon the mixture into the muffin tin, filling each cup fully and pressing gently for shape. Bake 20–25 minutes, or until golden brown and lightly crisp on top.
Remove from oven, let cool briefly, then garnish with parsley. Serve as a side, snack, or appetizer—they pair perfectly with meats, salads, or other comfort dishes.
How to Make
Prepare mashed potatoes as above, then cool slightly. Preheat oven, grease muffin tin, and combine potatoes with cheese, egg, garlic powder, and sour cream if using.
Fill muffin cups with the mixture, bake until golden, then cool slightly before serving.
Tips
– For creamier mashed potatoes, use a potato ricer.
– Try different cheeses like cheddar or a mix for extra richness.
– Add cooked bacon, mushrooms, or green onions for more flavor.
– Swap sour cream for Greek yogurt to lighten it up.
– Prepare ahead by refrigerating the mixture, then bake the next day.
– For crispier tops, broil 1–2 minutes at the end.
– Double the recipe for parties—these muffins disappear quickly!
