Mashed Potato Muffins
A fun and delicious way to use up leftover mashed potatoes! These Mashed Potato Muffins are golden, fluffy, and cheesy — perfect for breakfast, snacks, or as a hearty side dish.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mashed potatoes | 2 cups (cold or leftover) |
| Large eggs | 2 |
| Shredded cheddar cheese | 1 cup |
| All-purpose flour | 1/2 cup |
| Baking powder | 1 teaspoon |
| Milk | 1/4 cup |
| Melted butter | 2 tablespoons |
| Green onions, chopped (optional) | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Instructions:
- Preheat oven:
Set your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners. - Mix wet ingredients:
In a large bowl, whisk together the mashed potatoes, eggs, milk, and melted butter until smooth. - Add dry ingredients:
Stir in the flour, baking powder, salt, and pepper until combined. - Add cheese and mix-ins:
Fold in the shredded cheese and green onions (if using). The batter should be thick and scoopable. - Fill muffin tin:
Divide the mixture evenly among the muffin cups, filling each about 3/4 full. - Bake:
Bake for 20–25 minutes, or until the tops are golden brown and slightly crisp. - Cool and serve:
Let cool for 5 minutes, then remove from the pan. Serve warm — they’re soft inside and perfectly cheesy!
Tips:
- For extra flavor, mix in crumbled bacon, ham bits, or chives.
- Top with a sprinkle of cheese before baking for a melty crust.
- Store leftovers in the fridge and reheat in the oven or air fryer for a quick snack.
