Crispy Mashed Potato Muffins (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 ½ cups mashed potatoes (leftover, fresh, or instant), cooled to room temperature
02 -
2 large eggs
03 -
¼ cup milk (2% or whole milk recommended)
04 -
2 tablespoons melted butter, plus extra for greasing
05 -
¼ cup sour cream
→ Mix-ins & Seasonings
06 -
1 cup shredded sharp cheddar cheese
07 -
3 green onions, finely chopped
08 -
½ teaspoon salt (adjust if potatoes are already seasoned)
09 -
¼ cup all-purpose flour
10 -
1 teaspoon baking powder
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Make sure your mashed potatoes are cooled to room temperature before starting.
02 -
In a large bowl, combine the cooled mashed potatoes with milk, stirring until smooth. Beat in the eggs until well incorporated.
03 -
Stir in the salt, melted butter, and sour cream, mixing until everything is well combined.
04 -
Generously brush a 12-cup muffin tin with melted butter to prevent sticking.
05 -
Fold in the chopped green onions and shredded cheddar cheese, distributing them evenly throughout the mixture.
06 -
Sprinkle the flour and baking powder over the mixture and gently fold until just combined. Don't overmix.
07 -
Using a ¼ cup measuring cup, scoop the potato mixture into the prepared muffin tin, filling each cup about ¾ full.
08 -
Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and slightly crispy.
09 -
Allow the muffins to cool in the tin for 5 minutes before removing. Serve warm as a delicious side dish.
# Notes:
01 -
These muffins will rise like regular muffins but will fall slightly toward the end of baking due to the weight of the potatoes - this is completely normal!
02 -
The texture can range from chunky to light and fluffy depending on your mashed potatoes - freshly mashed will be chunkier, instant will make them fluffier.
03 -
Try adding crumbled bacon to the batter or as a garnish for an extra flavor boost.