Description

These delightful muffins combine creamy mashed potatoes with sharp cheddar cheese for a savory twist on a classic side dish. Perfect for breakfast, brunch, or as a comforting appetizer.

Ingredients

Scale

Mashed Potatoes Base:
2 cups mashed potatoes, cooled
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter, melted
Wet Ingredients:
1/2 cup whole milk
2 large eggs, beaten
1 teaspoon garlic powder
1/2 teaspoon onion powder
Dry Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional Add-ins:
1/4 cup chopped green onions or chives
1/2 teaspoon paprika

Instructions

Preparation:
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
Mix the Bases:
In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, and melted butter. Stir well to incorporate.
Add Wet Ingredients:
In a separate bowl, whisk together the milk, eggs, garlic powder, and onion powder.
Combine Wet and Dry:
Gradually add the dry ingredients (flour, baking powder, salt, pepper, and optional paprika) to the potato mixture, alternating with the wet ingredients. Stir until just combined. Fold in chopped green onions if using.
Bake:
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-22 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean.
Serve:
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool slightly. Serve warm!

Notes

For best results, use cold or room-temperature mashed potatoes to make mixing easier. These muffins can be reheated in the oven at 350°F for 5-10 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Adjust seasonings to taste for extra flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Method: Side Dish
Cuisine: American

Nutrition

Calories: 150 kcal per muffin
Sugar: 1g
Fat: 7g
Carbohydrates: 18g
Protein: 6g