Easy Mashed Potato Muffins Recipe
If you have a stash of leftover mashed potatoes, you are in for a delightful treat with this recipe for Easy Mashed Potato Muffins. These golden, cheesy muffins are a perfect way to transform simple leftovers into a crowd-pleasing snack, breakfast, or side dish. Each muffin is fluffy yet crispy on the outside, packed with creamy mashed potatoes, sharp cheddar, and a hint of green onion freshness. They bake up quickly and effortlessly, making them a foolproof option when you want comfort food with a twist that everyone will adore.
Ingredients You’ll Need
The beauty of these Easy Mashed Potato Muffins lies in the simplicity and harmony of the ingredients. Each one plays a crucial role in creating the perfect balance of flavor, texture, and visual appeal.
- 2 cups leftover mashed potatoes: The creamy base that brings moisture and softness to the muffins.
- 2 large eggs: These work as a binder to hold everything together, ensuring the muffins set perfectly.
- 1 cup shredded cheddar cheese: Adds a rich, tangy, and gooey element that melts into every bite.
- 1/4 cup chopped green onions: For a refreshing burst of color and mild onion flavor.
- 1/4 cup milk: Helps loosen the mixture slightly for a smooth, scoopable batter. Feel free to substitute sour cream or Greek yogurt for extra creaminess.
- 1/2 teaspoon garlic powder: Adds a subtle depth of savory flavor without overpowering the other ingredients.
- 1/2 teaspoon salt: This enhances all the subtle flavors and makes the muffins savory and satisfying.
- 1/4 teaspoon black pepper: A gentle hint of spice to round out the seasoning.
- Nonstick cooking spray: Essential to prevent sticking and help you easily release the muffins from the pan.
How to Make Easy Mashed Potato Muffins
Step 1: Prepare the Muffin Tin
Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick cooking spray to ensure your Easy Mashed Potato Muffins come out cleanly and hold their shape.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the leftover mashed potatoes, eggs, shredded cheddar cheese, chopped green onions, milk, garlic powder, salt, and black pepper. Use a spoon or spatula to mix until everything is fully incorporated and smooth. This step is key so that your muffins hold together nicely and bake evenly.
Step 3: Fill the Muffin Cups
Evenly spoon the mashed potato mixture into the prepared muffin tin, filling each cup nearly to the top. This will give your muffins a satisfying size and a beautiful golden top as they bake.
Step 4: Bake and Cool
Place the muffin tin in the oven and bake for 20 to 25 minutes, until the tops are golden brown and the muffins have set firmly. Remove the tin and let the Easy Mashed Potato Muffins cool for about 5 minutes before carefully taking them out. This brief rest helps them firm up for serving.
How to Serve Easy Mashed Potato Muffins
Garnishes
A sprinkle of freshly chopped chives or green onions on top adds a fresh, herbaceous note and a pop of color that instantly makes these muffins more inviting. For a little extra indulgence, a dollop of sour cream or a drizzle of hot sauce brings tang and kick.
Side Dishes
These muffins pair beautifully with a variety of dishes. Serve them alongside a crisp green salad for a light meal, or tip them with hearty soups and roasted meats as a comfort food companion. They also shine next to scrambled eggs and bacon for a delicious breakfast spread.
Creative Ways to Present
Transform these muffins into sliders by slicing them in half and adding sliced ham, turkey, or a fried egg inside. Another fun idea is to top each muffin with a spoonful of salsa or guacamole for a festive appetizer. Their versatility makes Easy Mashed Potato Muffins a great canvas for your culinary creativity.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Easy Mashed Potato Muffins in an airtight container in the refrigerator for up to 3 days. Just be sure to let them cool completely before storing to maintain their texture and freshness.
Freezing
These muffins freeze wonderfully, making them perfect for meal prep. Place the cooled muffins in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. They will keep well for up to 2 months, ready to reheat whenever you crave a quick and tasty bite.
Reheating
To warm up your Easy Mashed Potato Muffins, pop them in the oven at 350°F for about 10 minutes or microwave for 30 to 60 seconds, depending on your microwave power. Reheating brings back their crispy tops and melty cheese, just like freshly baked.
FAQs
Can I use fresh mashed potatoes instead of leftover ones?
Absolutely! You can prepare fresh mashed potatoes and let them cool before using. Just make sure they’re not too runny, so the muffins hold their shape well during baking.
Is it possible to make these muffins dairy-free?
Yes! Substitute the cheddar cheese with a dairy-free cheese alternative and use a plant-based milk in place of regular milk. The texture might vary slightly but the muffins will still be delicious.
Can I add other vegetables to the mixture?
Definitely. Finely diced cooked vegetables like bell peppers, spinach, or mushrooms can be stirred into the batter to add extra flavor and nutrition without compromising the overall texture.
How do I prevent the muffins from sticking to the pan?
Be sure to generously grease the muffin tin with nonstick spray, or you can use silicone muffin liners. Making sure the muffins have cooled a bit before removing them also helps to avoid any sticking.
Are these muffins suitable for meal prep or packed lunches?
Yes! These Easy Mashed Potato Muffins are perfect for meal prep as they hold up well in the fridge and freezer, making them an easy grab-and-go option for work, school, or snacks throughout the week.
Final Thoughts
I cannot recommend these Easy Mashed Potato Muffins enough—they are the ultimate comfort treat that’s as simple as it is satisfying. Whether you’re using leftovers or whipping up fresh, this recipe is bound to become your new favorite way to enjoy mashed potatoes. Grab your ingredients, get baking, and prepare to delight yourself and everyone around you with these irresistible little muffins!
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Easy Mashed Potato Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Easy Mashed Potato Muffins are a delicious and convenient way to transform leftover mashed potatoes into a cheesy, savory treat. Perfect for breakfast, a side dish, or a snack, these muffins combine creamy mashed potatoes with cheddar cheese and green onions, baked to golden perfection.
Ingredients
Main Ingredients
- 2 cups leftover mashed potatoes
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Instructions
- Preheat and prepare: Preheat your oven to 375°F and lightly grease a 12-cup muffin tin with nonstick spray to prevent sticking.
- Mix ingredients: In a large bowl, combine the mashed potatoes, eggs, shredded cheddar cheese, chopped green onions, milk, garlic powder, salt, and black pepper. Mix well until the mixture is smooth and all ingredients are fully incorporated.
- Fill muffin cups: Spoon the mixture evenly into the prepared muffin tin, filling each cup nearly to the top for nice, full muffins.
- Bake: Bake for 20–25 minutes, or until the muffin tops turn golden brown and are set in the center.
- Cool and serve: Allow the muffins to cool in the tin for about 5 minutes, then carefully remove and serve warm or at room temperature.
Notes
- You can substitute sour cream or plain Greek yogurt for the milk to add a creamier texture.
- These muffins can be made ahead of time and reheated, making them a great option for quick breakfasts or side dishes.
- Feel free to add cooked bacon or diced ham for a non-vegetarian option or extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
