Mashed Potato Muffins
Ingredients:
*cold mashed potatoes; I used my Utterly Delicious Mashed Potatoes but you can use your own. I don’t really recommend using instant because it does not seem to hold up as well.
*1 beaten egg; if you have more than 2 cups of potatoes use 2 eggs.
*1 cup shredded cheese per 2 cups of mashed potatoes (if you have 3 cups mashed potatoes use 2 cup etc.) + more for the top; I used cheddar and Colby Jack but you can use any kind that you prefer
* 5 slices of bacon cooked and crumbles; if you have more than 2 cups of potatoes you may want to use more
*1 1/2 Tbsp. or more dried chives or 2 Tbsp. fresh chives
*salt and pepper to taste if needed
Directions:
Preheat oven to 400°
Place cold mashed potatoes in a bowl and add in rest of the ingredients. Make sure you taste the potatoes before adding in the beaten egg to see if you will need to add any salt or pepper.
Mix all of the ingredients together until well incorporated.
Spray a muffin tin with no stick spray.
Fill the muffin tins to the top with the mashed potato mixture.
Bake for 20 minutes or until the edges are golden.
Sprinkle the tops with more of the cheese.
Continue baking for another 5 minutes or until the cheese is melted.
Serve with butter or sour cream.
Enjoy!
A Foodie In The South 
Just when I thought that both muffins and mashed potatoes could get any better. 😁
I understand not being able to stop eating something so yummy. This is exactly why I don’t bake often.
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Yes, I’d have a serious problem. 😂
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