Description
These mashed potato muffins are a tasty way to repurpose leftover mashed potatoes. Fluffy and cheesy, they make a delightful side dish or snack, perfect for any occasion!
Ingredients
Scale
- 2 cups of mashed potatoes
- 1 cup all-purpose flour
- 1/2 cup shredded cheese
- 1/4 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped green onions (optional)
- Butter or cooking spray for greasing the muffin tin
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin with butter or cooking spray.
- In a large mixing bowl, mix together the mashed potatoes, milk, sour cream, and eggs until smooth.
- Sprinkle in the flour, baking powder, garlic powder, onion powder, and a pinch of salt and pepper. Gently fold until just combined.
- Fold in the shredded cheese and optional green onions.
- Fill each muffin cup about 3/4 full with the batter.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Let the muffins cool in the tin for about 5 minutes.
- Run a knife around the edges and gently lift the muffins out.
- Serve warm with toppings like sour cream or chives.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze cooled muffins in a single layer, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen as needed.
Notes
- Experiment with flavors by adding cooked bacon bits, sautéed mushrooms, or different cheeses.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes