Ah, cheesy mashed potato muffins—basically comfort food in muffin form! Here’s a simple, savory recipe that gives you fluffy, cheesy bites that are perfect as a side or snack:
Cheesy Mashed Potato Muffins Recipe
Ingredients (makes about 12 muffins):
- 2 cups mashed potatoes (plain, leftover, or freshly made)
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 2 eggs
- ¼ cup milk (or cream for richer muffins)
- ½ cup all-purpose flour (helps bind the muffins)
- 2 tbsp butter, melted
- 2-3 green onions or chives, finely chopped (optional)
- Salt and pepper to taste
- Optional mix-ins: cooked bacon bits, diced ham, roasted garlic, or paprika
Instructions:
- Preheat oven: 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Mix wet ingredients: In a large bowl, combine mashed potatoes, eggs, milk, and melted butter until smooth.
- Add cheese and flavorings: Stir in shredded cheese, green onions, salt, pepper, and any optional add-ins.
- Incorporate flour: Gradually fold in flour until the batter comes together. It should be slightly sticky but scoopable.
- Fill muffin cups: Spoon the mixture evenly into the muffin tin, pressing lightly to fill.
- Bake: 20–25 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
- Cool & serve: Let muffins cool 5 minutes before removing from tin. Enjoy warm!
💡 Tips:
- Leftover mashed potatoes work perfectly—they make the muffins extra creamy.
- Sprinkle extra cheese on top before baking for a melty crust.
- You can make them ahead and freeze; just reheat in the oven for 10 minutes.
If you want, I can also give you a super crispy-on-the-outside, gooey-on-the-inside version that’s like mashed potato muffins leveled up. It’s a bit fancier but totally worth it.
Do you want me to do that?
