Mashed Potato Muffins Recipe!

Mashed Potato Muffins! These savory muffins are the perfect way to use leftover mashed potatoes and turn them into a delicious, bite-sized treat.

Mashed Potato Muffins Recipe

Ingredients:

• 2 cups mashed potatoes (preferably leftover, but fresh works too)

• 1/2 cup shredded cheddar cheese (optional, but highly recommended!)

• 1/4 cup grated Parmesan cheese

• 1/4 cup chopped green onions (or chives)

• 2 large eggs

• 1/4 cup milk (or sour cream for extra creaminess)

• 1/4 cup melted butter (or olive oil)

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper, to taste

• 1/2 cup all-purpose flour

• 1/2 teaspoon baking powder

Instructions:

1. Preheat the oven:
   Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with muffin liners.

2. Mix the wet ingredients:
   In a large bowl, whisk together the eggs, milk (or sour cream), melted butter (or oil), garlic powder, onion powder, salt, and pepper.

3. Add the mashed potatoes:
   Stir in the mashed potatoes until well combined with the wet ingredients. The potatoes should be creamy and smooth, but if you’re using leftover potatoes that are thicker, just break them up with a spoon.

4. Add the cheese and green onions:
   Mix in the shredded cheddar cheese, Parmesan cheese, and chopped green onions (or chives). You can also add any other herbs you like, such as parsley or dill.

5. Add the dry ingredients:
   In a separate bowl, combine the flour and baking powder. Gradually stir this into the mashed potato mixture until just combined. Don’t overmix!

6. Scoop into muffin tin:
   Use a spoon or cookie scoop to divide the mashed potato mixture evenly among the muffin cups. They should be filled about 3/4 of the way.

7. Bake:
   Place the muffin tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

8. Cool and serve:
   Let the muffins cool for a few minutes before removing them from the tin. Serve warm, with extra butter or sour cream if desired.

Q&A for Common Issues:

Q1: Can I use instant mashed potatoes?
A1: Yes, you can! Instant mashed potatoes will work, but make sure they’re prepared a little thicker than usual since they’re usually a bit lighter. If they’re too thin, add a little more flour to the mix to help with the structure.

Q2: Can I freeze mashed potato muffins?
A2: Yes! These muffins freeze well. Let them cool completely, then place them in an airtight container or freezer bag. When you’re ready to eat, just reheat them in the microwave or oven. To thaw, let them sit at room temperature for about 30 minutes or heat them directly from frozen.

Q3: How can I make these dairy-free?
A3: To make these dairy-free, substitute the milk with a plant-based milk (like almond milk or oat milk), use dairy-free cheese or skip it entirely, and replace the butter with olive oil or a dairy-free butter alternative.

Q4: Can I add other ingredients like bacon or herbs?
A4: Absolutely! Bacon crumbles, cooked sausage, or even roasted vegetables would work great in this recipe. You can also add fresh herbs like thyme, rosemary, or basil for extra flavor.

Q5: What if I don’t have a muffin tin?
A5: If you don’t have a muffin tin, you can shape the mashed potato mixture into small patties and bake them on a baking sheet lined with parchment paper. Just make sure to adjust the baking time—patties will cook faster, around 15-20 minutes.

Q6: Can I use sweet potatoes instead of regular potatoes?
A6: Yes! Sweet potatoes would give the muffins a slightly sweeter flavor and a beautiful color. The texture will be a bit different, but still delicious.

These Mashed Potato Muffins are a great way to make leftover mashed potatoes into something exciting and new! They’re perfect as a side dish, a snack, or even a lunchbox treat. Enjoy! 😄