Description
Deliciously golden brown mashed potato muffins filled with cheese and chives, perfect as a side dish or snack.
Ingredients
Scale
- 2 cups cold mashed potatoes (about 3–4 medium Yukon Gold or Russet potatoes)
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh chives (plus extra for garnish)
- 2 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- Nonstick cooking spray or extra melted butter for greasing the muffin tin
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with nonstick spray or melted butter.
- In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, and chopped chives.
- In a separate small bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the wet mixture into the potato mixture and stir until evenly combined. Finally, mix in the melted butter.
- Evenly divide the potato mixture among the muffin cups, filling each about 3/4 full. Press down gently so the mixture is compact.
- Bake for 22-25 minutes, or until the tops are golden brown and the edges are crisp. Remove from the oven and let them cool in the pan for 5 minutes before carefully running a butter knife around the edges and lifting out.
- Sprinkle with extra chopped chives while warm, and enjoy!
Notes
- These muffins are great for using leftover mashed potatoes.
- Feel free to add other ingredients like bacon or different cheeses for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg