Mashed Potato Muffins (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large eggs
02 -
¼ cup sour cream
03 -
2 tablespoons melted butter, plus a little extra for brushing
04 -
2 ½ cups mashed potatoes (can be leftover, freshly made, or instant), brought to room temperature
05 -
¼ cup milk (whole or 2% preferred)
→ Extras & Seasonings
06 -
½ teaspoon salt (adjust if your potatoes are pre-seasoned)
07 -
1 cup sharp cheddar cheese, shredded
08 -
¼ cup plain flour
09 -
3 green onions, finely chopped
10 -
1 teaspoon baking powder
# Instructions:
01 -
Heat up your oven to 375°F (190°C). Make sure the mashed potatoes are room temperature before you start working with them.
02 -
Mix the mashed potatoes and milk together in a large bowl until smooth. Beat the eggs into the mixture one at a time.
03 -
Add in the sour cream, melted butter, and salt. Stir gently until the mix is consistent.
04 -
Use melted butter to coat a 12-hole muffin tin generously so nothing sticks.
05 -
Gently fold the cheddar cheese and green onions into your potato mixture, making sure it’s mixed nicely.
06 -
Lightly sprinkle the flour and baking powder over the mixture. Stir softly until combined, but don’t stir too much.
07 -
Use a ¼-cup scoop to transfer the potato mix into each slot of the greased muffin tin, filling each one about three-quarters full.
08 -
Put the tin into your heated oven and bake for 25–30 minutes, or until the tops are crispy and golden.
09 -
Let the muffins rest in the tin for five minutes before taking them out. Enjoy while warm, perfect as a tasty side!
# Notes:
01 -
These muffins puff up like regular ones but may sink slightly as they cool due to the potato-heavy batter. Totally normal!
02 -
Depending on your mashed potatoes, the muffins can be a bit chunky or super soft. Instant makes them fluffier, while fresh keeps a bit of texture.
03 -
Boost the flavors by adding crispy bacon bits into the batter or sprinkle on top.