Leftover mashed potatoes can easily transform into a delightful treat: Mashed Potato Muffins! These cheesy, golden bites are simple to prepare, full of flavor, and perfect as a snack, side dish, or breakfast item. With just a few ingredients and a little time, you’ll have a dish so good it’ll be on repeat in your household.
Ingredients
Here’s what you’ll need to create these fluffy and cheesy mashed potato muffins:
- 3 cups leftover mashed potatoes
(Tip: Creamy mashed potatoes with a touch of butter and milk work best. Avoid overly watery potatoes.) - 1 large egg
(This helps bind everything together for a fluffy texture.) - 1 cup shredded cheddar cheese, divided
(Use sharp cheddar for a stronger flavor or mix it with mozzarella for a gooey finish.) - 3 Tablespoons chopped fresh chives, divided
(Chives add a subtle onion flavor and a pop of color.)
Instructions
1. Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin or line it with paper liners for easy removal.
2. Mix the Ingredients
- In a large mixing bowl, combine the mashed potatoes, egg, ½ cup shredded cheddar cheese, and 2 Tablespoons of chopped chives.
- Stir until all ingredients are well incorporated. The mixture should be thick and hold its shape.
3. Fill the Muffin Tin
- Using a spoon or ice cream scoop, divide the potato mixture evenly among the muffin cups. Fill each cup to the top but don’t overpack.
- Sprinkle the remaining ½ cup of shredded cheddar cheese over the tops of the muffins for a golden, cheesy crust.
4. Bake to Perfection
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the muffins are golden brown and the edges are slightly crisp.
- Test with a toothpick inserted in the center; it should come out clean.
5. Garnish and Serve
- Let the muffins cool for about 5 minutes in the tin, then transfer them to a wire rack.
- Garnish with the remaining 1 Tablespoon of chopped chives for a fresh, vibrant touch.
Kelly’s Notes
TO CONTINUE READING THE RECIPE PLEASE SEE PAGE 2
Pages: 1 2
