Description
Delicious and savory Cheesy Mashed Potato Muffins made with leftover mashed potatoes, cheddar, Parmesan, and green onions. These baked muffins offer a crispy, golden exterior with a creamy, cheesy inside, perfect as a comforting side dish or snack.
Ingredients
Scale
Mashed Potato Mixture
- 2 cups mashed potatoes (preferably cold or leftover)
- 1 large egg
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped green onions (or chives)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
For Greasing
- Butter or cooking spray for greasing
Instructions
- Preheat oven and prepare muffin tin: Preheat the oven to 375°F (190°C) and lightly grease a muffin tin with butter or cooking spray to prevent sticking.
- Mix ingredients: In a mixing bowl, combine the mashed potatoes, egg, shredded cheddar cheese, grated Parmesan cheese, chopped green onions, garlic powder, salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated.
- Fill muffin cups: Scoop the potato mixture evenly into the prepared muffin tin, filling each cup about three-quarters full. Smooth the tops slightly for even baking.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the muffin tops turn golden and the edges become crispy.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes to firm up. Carefully remove the muffins from the tin and serve warm for best flavor and texture.
Notes
- Great way to use leftover mashed potatoes and reduce food waste.
- Add crumbled bacon or cooked vegetables for extra flavor and texture.
- Using silicone muffin liners can make removal easier and cleanup quicker.
