I made this recipe dairy free! But feel free to use whatever you have on hand.

Ingredients:

For the mashed potatoes:

• 3 large potatoes
• 2 tbs butter (I used earth balance)
• 1 cup milk (I used unsweetened almond)
• 1 tsp salt

For the rest of the recipe:

• 1/4 cup cheddar cheese…or more if you love cheese! (I used dairy free)
• 2 eggs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup bread crumbs
  • Use seasoned or make your own. I made my own out of crushed Chex cereal and I added a pinch of salt and a pinch of Italian seasoning.
• 3 tbs butter (I used earth balance)

Instructions:

1. Preheat oven to 420 degrees
2. Dice your potatoes and add to water. When it starts boiling, add salt. Boil potatoes until fork tender
3. Drain and put back in hot pot. Add in butter and milk. Mash until smooth
4. Taste it at this point and see if it needs more salt! Then let it cool for about 10-15 min.
5. Add in garlic powder, onion powder, eggs, and cheese. Mix until blended.
6. Brush butter onto your muffin tins and then sprinkle bread crumbs into the bottom of each. You just want it covered in a thin layer.
7. Scoop mashed potato mixture into each cup. You can fill them almost all the way up!
8. Sprinkle some more breadcrumbs on top of each cup and then brush with butter to help get a crispy top!
9. Bake at 420 degrees for 10 min. Then to get the top crisp, broil for 3-5 min or until the tops are browned.
10. Let cool for 10 min and then serve!