Description
Fluffy, cheesy mashed potato muffins that make a perfect savory side dish or snack, ideal for using up leftover mashed potatoes.
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 the oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a large bowl, combine the mashed potatoes, shredded cheddar cheese, beaten eggs, and chopped green onions.
- Add the flour, garlic powder, salt, and pepper. Stir everything together until well mixed.
- Pour in the milk and mix until the batter is smooth and slightly thick.
- Spoon the mixture evenly into the muffin cups, filling each about 3/4 full.
- Optional: Brush the tops with melted butter for a golden crust.
- Bake for 20-25 minutes, or until the muffins are set and the tops are lightly browned.
- Let cool slightly before removing from the tin. Serve warm as a delicious side or snack.
Notes
Use leftover mashed potatoes or freshly made, cooled mashed potatoes.
Customize with add-ins like cooked bacon bits, different cheeses, or herbs.
For gluten-free, substitute all-purpose flour with a gluten-free blend.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10 minutes or microwave for 20-30 seconds.
Freeze individually wrapped for up to 2 months; thaw overnight before reheating.
Brush tops with melted butter before baking for a crispy, golden crust.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
