Cheesy mashed potato muffins are a fun, savory twist on traditional mashed potatoes! They make a great side dish or snack, and they’re perfect for using up leftover mashed potatoes. Here’s a simple recipe to try:
Cheesy Mashed Potato Muffins
Ingredients:
- 2 cups mashed potatoes (make sure they’re smooth, not lumpy)
- 1 cup shredded cheddar cheese (or any cheese you prefer)
- 2 large eggs
- 1/2 cup milk (or cream for extra richness)
- 1/4 cup melted butter
- 1/2 cup finely chopped green onions or chives (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional for topping)
- Fresh herbs (optional)
Instructions:
-
Preheat oven: Set your oven to 375°F (190°C) and grease a 12-cup muffin tin with butter or non-stick spray.
-
Mix ingredients: In a large bowl, combine the mashed potatoes, shredded cheddar cheese, eggs, milk, melted butter, green onions, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed. The batter should be somewhat thick.
-
Scoop into muffin tin: Use a spoon or ice cream scoop to fill each muffin cup about 3/4 full. You can top each muffin with a little extra shredded cheese or a sprinkle of Parmesan for added flavor.
-
Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
-
Serve: Let them cool for a few minutes before removing from the tin. Serve warm, maybe with a dollop of sour cream or extra chives on top!
Tips:
- Variations: You can add cooked bacon bits, sautéed onions, or even broccoli to mix things up.
- Texture: For a fluffier texture, you can beat the eggs separately before adding them to the mix.
- Storage: These muffins can be kept in the fridge for 2-3 days and can be reheated in the microwave or oven.
Enjoy your cheesy mashed potato muffins!