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Crispy on the outside and soft in the middle, these mashed potato muffins transform ordinary potatoes into something extraordinary. Perfect for utilizing those leftover mashed potatoes sitting in your refrigerator, or worth making a fresh batch just for this recipe. Each muffin cup creates the perfect portion with a golden, cheesy exterior that gives way to a fluffy, flavorful interior.
I first made these for a Sunday dinner when I had a mountain of leftover mashed potatoes. My intention was to simply reheat them, but inspiration struck and these delightful muffins were born. The family gathered around the kitchen when they came out of the oven, stealing them faster than I could plate them.
What Goes Into These Potato Cups
- Mashed Potatoes: Can be leftover, freshly boiled and mashed, or even prepared instant potatoes. For best results, allow them to cool before mixing.
- Milk: Adds moisture and helps bind everything together. Higher fat content yields the best results.
- Cheddar Cheese: Provides bold flavor and helps create a golden crust.
- Sour Cream: Contributes richness and tangy flavor.
- Green Onion: Adds fresh, mild onion flavor and color contrast.
- Butter: Enhances richness and ensures a crispy exterior.
- Salt: Crucial for bringing all flavors together.
- Baking Powder: Gives a slight lift to the muffins.
- Flour: Provides structure without making the muffins dense.
Creating The Perfect Muffin Cups
- Mixing The Base:
- Combine cooled mashed potatoes with milk, folding gently to maintain texture while adding moisture.
- Adding The Binding Agents:
- Incorporate eggs one at a time, ensuring full integration for structure.
- Enriching The Mixture:
- Blend in salt, melted butter, and sour cream, mixing thoroughly.
- Preparing The Tin:
- Brush muffin tin generously with melted butter for easy removal and a crispy exterior.
- Incorporating Flavor Accents:
- Fold in green onions and shredded cheese for even distribution.
- Creating Structure:
- Gently stir in flour and baking powder, being careful not to overmix.
- Portioning For Success:
- Use a ¼ cup measuring cup to fill muffin cups about ¾ full.
- Baking To Golden Perfection:
- Bake until tops are golden brown and edges crisp.
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I particularly love the versatility of potatoes. Growing up, my grandmother would make what she called 'potato puffs,' which were similar to these muffins but less structured. The cheese creates a crispy exterior reminiscent of those childhood favorites, but these muffins have a more sophisticated flavor profile that my adult palate appreciates.
Perfect Pairings
These potato muffins complement almost any protein. Serve alongside steak, roasted chicken, or grilled fish. For brunch, try topping them with a poached egg and extra cheese for a hearty start to the day.
Make It Your Own
Customize these potato muffins by introducing fresh herbs like rosemary or thyme. Swap cheddar for gruyère, gouda, or pepper jack. For heat, add diced jalapeños or cayenne. Vegetables like bell peppers, corn, or spinach enhance nutrition and color.
Keeping Them Fresh
Store cooled muffins in an airtight container in the refrigerator for up to three days. To freeze, arrange on a baking sheet until solid, then transfer to freezer bags for up to two months. Reheat frozen muffins in a 350°F oven for 25-30 minutes. Refrigerated muffins need 15-20 minutes to restore crispiness.
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After years of making these potato muffins, they've become a signature dish in my household. What began as a way to use leftovers has evolved into a requested favorite. Watching someone bite into one for the first time never gets old—that moment when they realize mashed potatoes can be more than just a spoonful on the side of a plate. These muffins may be humble, but they prove that simple ingredients can create something worth remembering.
Frequently Asked Questions
- → Can I use instant mashed potatoes for these muffins?
- Yes, instant mashed potatoes work great! Simply prepare them according to package directions, let them cool to room temperature, and use them in the recipe. The texture will be slightly fluffier than with homemade mashed potatoes.
- → How long do these mashed potato muffins last in the refrigerator?
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days. Make sure they're completely cooled before storing.
- → What's the best way to reheat these potato muffins?
- For best results, place the muffins on a baking sheet, cover loosely with foil, and reheat in a 350°F oven for 15-25 minutes. You can also microwave them for about 30-60 seconds if you're in a hurry.
- → Can I freeze mashed potato muffins?
- Absolutely! Once cooled, place them in an airtight container or freezer bag and freeze for up to 2 months. Reheat from frozen in a 350°F oven for 25-30 minutes.
- → What can I add to these potato muffins for extra flavor?
- These muffins are very versatile! Try adding crumbled bacon, different cheeses like Gruyère or pepper jack, herbs like rosemary or thyme, or even garlic and caramelized onions.
- → Do I need to adjust the recipe if my mashed potatoes are already seasoned?
- Yes, if your mashed potatoes are already well-seasoned and buttered, you can reduce or omit the additional salt and butter in the recipe. Taste the mixture before adding any extra seasonings.