Ingredients

The following ingredients have 4 Servings
  • 3 cups leftover mashed potatoes
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • 1 large egg
  • 2 tablespoons fresh Italian parsley (chopped)
  • Salt and pepper to taste

Instruction

  • Preheat oven to 400 degrees F
  • Add all of the ingredients except the salt and pepper to a large bowl and mix thoroughly. I used a hand mixer, but you can also do this with spoon or spatula. Just make sure the egg and cheeses are thoroughly incorporated.
  • Liberally spray a 12-cup muffin pan with non-stick cooking spray.
  • Fill each cup with exactly 1/3 of the potatoes. I use a 1" scoop to fill mine, and each cup used 3 scoops.
  • After you've filled the cups, gently tap the muffin pan on the counter to slightly level out and compact the potatoes.
  • Bake for 25-30 minutes or the edges are darker and the top is golden brown.
  • Remove from the oven and allow to sit for 10 minutes.
  • Run a knife around the edges of each cup and use a fork to help you lift them out.
  • Serve immediately with additional sour green, if desired.