Cheesy Leftover Mashed Potato Muffins
3 cups mashed potatoes
1 large egg
1 cup Cheddar Cheese, shredded, divided
3 tablespoons fresh chives, chopped, divided
1 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 375 F. Grease a muffin tin with cooking spray. In a large bowl, stir together the potatoes, the egg, 3/4 cup of cheese, 2 tablespoons of chopped chives, salt, and pepper. Using an ice cream scoop, divide the potato mixture evenly into each tin. Bake for 30-35 minutes or until golden brown and crisp around the edges. Remove from oven and sprinkle the remaining cheese over the muffins. Return them to the oven for 3 more minutes. Remove from the oven and allow them to cool for 5 minutes. Transfer the muffins to a serving dish and top with the remaining chives. Makes 12 servings.