Mashed Potato Muffins
Ingredients:
- 2 cups mashed potatoes (leftover or freshly made)
- 2 large eggs
- ½ cup shredded cheddar cheese (or your favorite cheese)
- ¼ cup grated Parmesan cheese
- ¼ cup sour cream (or plain Greek yogurt)
- 2 green onions, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust depending on how seasoned your potatoes already are)
- ¼ teaspoon black pepper
- ½ teaspoon baking powder
- ½ cup breadcrumbs (optional, for structure)
Instructions:
- Preheat Oven
Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners. - Mix Batter
In a large bowl, combine mashed potatoes, eggs, sour cream, cheeses, green onions, garlic powder, salt, and pepper. Stir until well blended.
Add baking powder and breadcrumbs if the mixture feels too wet. - Fill Muffin Tin
Spoon the potato mixture evenly into the prepared muffin cups, filling about ¾ full. - Bake
Bake for 20–25 minutes, or until the tops are golden brown and slightly crispy. - Cool & Serve
Let cool in the pan for 5 minutes before removing. Serve warm with extra sour cream, ketchup, or gravy for dipping.
Storage:
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in oven or air fryer to keep them crispy.
- Freezer: Freeze baked muffins in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat directly from frozen at 350°F (175°C) for 15 minutes.