These Mashed Potato Muffins are a delicious and creative way to use leftover mashed potatoes. Crispy on the outside, soft on the inside, and packed with cheesy goodness, they make the perfect side dish or snack. Serve them for breakfast, lunch, or as an appetizer!
Ingredients
For the Mashed Potatoes:
- 2 cups (500g) mashed potatoes (leftover or freshly made)
- ½ cup (120ml) milk or heavy cream
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
For the Muffins:
- 2 large eggs, beaten
- ½ cup (60g) shredded cheddar cheese (or any preferred cheese)
- ¼ cup (25g) grated Parmesan cheese
- ¼ cup (30g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon paprika
- ¼ cup (30g) cooked and crumbled bacon (optional)
- ¼ cup (30g) chopped green onions or chives
- ½ teaspoon dried thyme or Italian seasoning
- ½ cup (50g) breadcrumbs for topping (optional)
For Garnish (Optional):
- Sour cream
- Extra cheese
- Fresh herbs like parsley or chives
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line with silicone muffin cups for easy removal.
Step 2: Prepare the Batter
- In a large mixing bowl, combine mashed potatoes, eggs, shredded cheese, Parmesan cheese, flour, baking powder, paprika, bacon (if using), green onions, and thyme.
- Stir until all ingredients are well mixed and a thick batter forms.
Step 3: Fill the Muffin Cups
- Spoon the mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
- If desired, sprinkle breadcrumbs on top for extra crispiness.
Step 4: Bake
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and crispy.
- Insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!
Step 5: Cool and Serve
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
- Garnish with sour cream, extra cheese, or fresh herbs.
- Serve warm and enjoy!
Serving Suggestions
- Enjoy these muffins with a dollop of sour cream or Greek yogurt.
- Pair with a fresh salad or soup for a balanced meal.
- Serve as a side dish for grilled meats or roasted vegetables.
Tips for the Best Mashed Potato Muffins
✔ Use well-seasoned mashed potatoes for maximum flavor. ✔ Don’t overmix the batter—it should be thick but not too dense. ✔ For extra crunch, add a layer of shredded cheese and breadcrumbs before baking. ✔ Store leftovers in an airtight container in the fridge for up to 3 days. ✔ Reheat in the oven at 350°F (175°C) for 5-10 minutes to maintain crispiness. ✔ Make them gluten-free by substituting flour with almond flour and using gluten-free breadcrumbs.
FAQs
Can I make these muffins without eggs?
Yes! Substitute each egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water.
Can I freeze mashed potato muffins?
Absolutely! Let them cool completely, then store in an airtight container in the freezer for up to 2 months. Reheat in the oven before serving.
What other ingredients can I add?
Try adding cooked ham, sautéed onions, bell peppers, or spinach for extra flavor.
Can I use instant mashed potatoes?
Yes, but adjust the seasoning as instant potatoes tend to be milder in flavor.
Enjoy your Mashed Potato Muffins—a crispy, cheesy, and delicious treat! 🥔🧀😋
