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Sunday, September 18, 2016
Cheesy Mashed Potato Muffins
• 4 cups of leftover mashed potatoes
• 1¼ cup of grated cheese divided (I like to use a mix of cheddar, jack & mozzarella)
• ¼ cup of thinly sliced scallions
• 1 large clove of garlic, finely minced
• ½ tsp dried parsley
• 1 large egg (If the mixture is too thin, add an extra egg)
• Salt and Pepper to taste.
• Optional - ½ cup of minced bacon or ham
• Preheat oven to 350°F. and generously grease a 12 cup muffin pan.
• Mix one cup of the grated cheese with all the other ingredients.
• Divide the mixture evenly between the muffin cups, and pack the potatoes down with a spoon.
• Bake the muffins for 35 minutes until the potatoes start to crisp around the edges.
• Take the muffins out of the oven and top them with the remaining cheese.
• Return the muffins to the oven for an additional 5 minutes to melt the cheese.
• Remove the muffins from the oven and allow them to cool for a few minutes to make them easier to transfer to a serving dish.
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