In a medium bowl, combine mashed potatoes with desired amounts of your add-ins of choice. (I used shredded Mexican-blend cheese, a little sour cream, dried chopped onion, garlic powder, and paprika.)

Spray 6 standard-size muffin cups well with cooking spray.

Stuff the potato mixture into the cups to the brims, smoothing the tops. Run the tines of a fork along the tops in a criss-cross pattern. Brush each muffin with olive oil or melted butter. Sprinkle with grated Parmesan cheese and paprika.

Bake at 375°F for 40-45 minutes or until edges are crispy and tops are golden brown.

Remove from oven and allow to cool for 5 minutes.

Run a knife gently around edges of muffins. Using a large spoon or small spatula, carefully remove muffins to a plate.

Can be served with sour cream and chives or whatever other toppings you enjoy, or drizzled with Buffalo sauce or gravy, etc.

• I imagine these can also be made in mini or jumbo-size muffin tins. The amount of cooking time would likely be lesser for the minis and increased by about 10 minutes or so for the jumbos.

Submitted by: Carol