Ingredients:

  • 2 cups leftover mashed potatoes, room temperature
  • 1 large egg, beaten
  • 3/4 cup sharp cheddar cheese, shredded
  • 1/4 cup sour cream
  • 2 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh chives, finely chopped

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the room-temperature mashed potatoes, beaten egg, sour cream, and melted butter. Stir until the mixture is smooth and cohesive.
  3. Fold in the shredded cheese, garlic powder, smoked paprika, salt, pepper, and chives.
  4. Generously grease a 6-cup standard muffin tin with butter or non-stick spray. Spoon the mixture into the cups, pressing down firmly with the back of the spoon to remove air pockets, and smooth the tops.
  5. Bake for 18–22 minutes until the exterior is mahogany-colored and the cheese is bubbling and slightly browned.
  6. Allow the muffins to rest and chill in the pan for 5 minutes to set the structure before removing.