Description
These Easy Mashed Potato Muffins transform leftover or freshly made mashed potatoes into delightful, cheesy, and savory bite-sized muffins. Perfect as a side dish or a snack, they combine creamy mashed potatoes with sharp cheddar and green onions, baked to golden perfection for a comforting treat everyone will love.
Ingredients
Scale
Main Ingredients
- 2 cups leftover mashed potatoes (or freshly made, cooled)
- 1 cup shredded cheddar cheese
- 2 eggs, beaten
- 1/4 cup chopped green onions (optional)
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 2 tablespoons melted butter (optional, for brushing)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Grease or line a muffin tin with paper liners to ensure easy removal of the muffins.
- Mix Potato Base: In a large bowl, combine the mashed potatoes, shredded cheddar cheese, beaten eggs, and chopped green onions. Mix thoroughly to blend all the main flavorful ingredients.
- Add Dry Ingredients: Incorporate the all-purpose flour, garlic powder, salt, and black pepper into the potato mixture. Stir well until everything is evenly distributed.
- Add Milk: Pour in the milk and mix until the batter becomes smooth and slightly thick, ensuring the right consistency for muffin batter.
- Fill Muffin Cups: Spoon the potato mixture evenly into the prepared muffin cups, filling each cup about three-quarters full to allow room for rising.
- Brush with Butter (Optional): For a rich golden crust, brush the tops of the muffins with melted butter before baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins are fully set and the tops turn lightly browned.
- Cool and Serve: Let the muffins cool slightly in the tin before removing them. Serve warm as a comforting side dish or a savory snack.
Notes
- You can use freshly made mashed potatoes or leftovers; just ensure they are cooled.
- For a more intense flavor, try adding crispy bacon bits or herbs like chives or parsley.
- To make these muffins gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Brushing with melted butter is optional but adds extra richness and helps create a crisp crust.
- Store leftover muffins in an airtight container and reheat in the oven or microwave before serving.
- These muffins freeze well; freeze individually on a baking sheet, then transfer to a freezer bag.
