Description

These Easy Mashed Potato Muffins are a delightful and simple way to transform leftover mashed potatoes into a savory, cheesy treat. Perfect as a side dish or a snack, these muffins are fluffy on the inside with a golden crust, combining shredded cheddar, green onions, and a hint of garlic for rich flavor. Ready in under an hour, they are great for using up leftovers and pleasing both kids and adults alike.

Ingredients

Scale

Mashed Potato Base

2 cups leftover mashed potatoes (or freshly made, cooled)
1 cup shredded cheddar cheese
2 eggs, beaten
1/4 cup chopped green onions (optional)

Dry Ingredients

1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Wet Ingredients & Finish

1/4 cup milk
2 tablespoons melted butter (optional, for brushing)

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Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners to prevent sticking and make removal easier.
Combine Mashed Potato Mixture: In a large bowl, mix together the mashed potatoes, shredded cheddar cheese, beaten eggs, and chopped green onions (if using) until well combined.
Add Dry Ingredients: Sprinkle the all-purpose flour, garlic powder, salt, and black pepper over the potato mixture. Stir thoroughly until all ingredients are evenly incorporated.
Incorporate Milk: Pour in the milk and mix gently until the batter becomes smooth and slightly thick, ensuring even consistency without lumps.
Fill Muffin Cups: Spoon the mixture into each muffin cup, filling about three-quarters full to allow space for rising during baking.
Optional Butter Brushing: If desired, brush the tops of each muffin with the melted butter to promote a golden, crispy crust once baked.
Bake the Muffins: Place the muffin tin in the oven and bake for 20-25 minutes, or until the muffins have set firmly and the tops are lightly browned and appealingly crisp.
Cool and Serve: Allow the muffins to cool slightly in the tin before carefully removing them. Serve warm as a comforting side dish or tasty snack.

Notes

For best results, use mashed potatoes that are not too wet to avoid soggy muffins.
The green onions are optional but add a nice fresh flavor; you can substitute with chives or omit entirely.
Brushing the tops with melted butter before baking enhances browning and adds richness.
These muffins can be reheated in the oven or microwave for quick leftovers.
Feel free to customize by adding cooked bacon bits, herbs, or different cheeses for variety.