Description
Deliciously fluffy and cheesy muffins made with mashed potatoes, perfect as a side dish or snack.
Ingredients
Scale
- 4 cups mashed potatoes (about 900 g), cooled but still soft
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/3 cup sour cream
- 1/4 cup milk or cream
- 3 tablespoons melted unsalted butter
- 2 tablespoons chopped chives or green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1/2 cup shredded mozzarella cheese (for topping, optional)
- 2 tablespoons chopped fresh parsley (for garnish, optional)
- Nonstick cooking spray or butter (for greasing the pan)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with nonstick cooking spray or melted butter.
- If you are using leftover mashed potatoes, warm them slightly in the microwave until easy to stir.
- In a large bowl, combine the mashed potatoes, sour cream, milk or cream, melted butter, eggs, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Gently fold in the cheddar cheese, Parmesan cheese, and chives.
- Divide the mixture among the muffin cups, filling each one almost to the top.
- Top each muffin with mozzarella cheese and smoked paprika, if desired.
- Bake for 20 to 25 minutes, until golden and puffed up.
- Remove the muffins from the oven and let cool in the tin for 5 to 10 minutes.
- Sprinkle with parsley or extra chives and serve immediately.
Notes
These muffins can be made with leftover mashed potatoes and are great as a side dish or snack. They can also be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg