- 3 large potatoes
- 3 tablespoons melted butter
- 1/3 cup sour cream, plus more for serving
- 1/4 cup milk
- 2 eggs
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 3 green onions, sliced
- salt & pepper to taste
Place potatoes into a pot. Pour water until potatoes are covered and add salt. Cover the pot and simmer over medium-high heat until completely cooked through.
Drain water. Peel the potatoes and mash with a potato masher.
Add the melted butter and milk to the mashed potatoes and mix well.
Add eggs, cheddar cheese, mozzarella cheese, Parmesan cheese, green onions and sour cream. Season with salt and pepper.
Preheat oven to 375 degrees F.
Grease a mini muffin pan really well. Spoon the mixture into the prepared muffin pan.
Bake in oven until the tops are golden brown and crisp around the edges, about 30-35 minutes.
Remove from oven and allow to cool in the pan for 5 minutes.
Transfer the mashed potato muffins to a serving dish, top with sliced green onions and serve with sour cream on the side.