Cheesy

Roll the mixture into 1-inch balls, then coat each ball in grated Parmesan cheese.
Place the coated balls into the muffin pan cavities and gently press down to form a puff shape.
Bake for 15–20 minutes, or until golden brown and crispy on the outside.
Let cool for a few minutes before removing from the pan. Serve warm.
 Variations & Tips
Add cooked bacon, diced jalapeños, or herbs for extra flavor.
Swap cheddar with mozzarella, gouda, or your favorite cheese blend.
Use instant mashed potatoes if needed—just let them cool before mixing.
For a lighter version, substitute half the potatoes with mashed cauliflower.
 Storage & ReheatingRefrigerator:
Store in an airtight container for up to 3–4 days.

Freezer:
Freeze individually wrapped muffins for up to 2 months.

Reheating:

Microwave: 30–60 seconds
Oven: 350°F (175°C) for 10–15 minutes
From frozen: thaw overnight, then reheat
 Conclusion
These cheesy potato muffins are comforting, versatile, and incredibly easy to make. Whether for meal prep, parties, or a quick snack, they’re guaranteed to be a crowd-pleaser!