Spud Muffins, Two Ways

• Italian Version
• 2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
• 1/4 - 1/2 teaspoon garlic powder
• 2 -3 tablespoons grated parmesan cheese or 2 -3 tablespoons cheddar cheese
• 1/2 cup sour cream (lite optional)
• salt and pepper
• Mexican Version
• 2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
• 1/2 cup chopped green chili
• 1/2 cup black olives
• 1/2 cup sour cream (lite optional)
• 1/2 cup cheddar cheese, grated

1. Heat oven to 325u0b0F.
2. Coat large muffin tin with non-stick cooking spray.
3. Spoon potato mixture into 8 muffin cups. Bake for 20 to 30 minutes, on bottom oven rack, until heated through and slightly golden on top.
4. Serve while hot.

italian version, potatoes, garlic, parmesan cheese, sour cream, salt, version, potatoes, green chili, black olives, sour cream, cheddar cheese

Taken from www.food.com/recipe/spud-muffins-two-ways-249190 (may not work)