Description
These Cheesy Mashed Potato Muffins are a delightful and easy-to-make snack or side dish, combining creamy mashed potatoes with sharp cheddar and Parmesan cheeses. Perfectly baked to golden perfection, these muffins are a comforting treat with a cheesy crust and soft interior, ideal for using up leftover mashed potatoes or making fresh from scratch.
Ingredients
Scale
Mashed Potato Mixture
- 2 cups mashed potatoes (leftover or freshly made)
- 1/2 cup shredded cheddar cheese (plus more for topping)
- 1/4 cup grated Parmesan cheese
- 1/4 cup sour cream
- 2 large eggs, lightly beaten
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Additional
- 1 tablespoon fresh chives or parsley, chopped (optional for garnish)
- Nonstick spray or butter, for greasing the muffin tin
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray or butter to prevent sticking and ensure easy removal of the muffins after baking.
- Mix Ingredients: In a large bowl, combine the mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, sour cream, beaten eggs, garlic powder, salt, and pepper. Stir everything thoroughly until all ingredients are well incorporated into a smooth mixture.
- Fill Muffin Cups: Spoon the prepared mashed potato mixture into the greased muffin cups, filling each about three-quarters full to allow room for slight expansion while baking. Sprinkle additional shredded cheddar cheese on top of each muffin to create a deliciously cheesy crust once baked.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Bake until the tops of the muffins are golden brown and the muffins are set firmly, indicating they are fully cooked through.
- Cool and Garnish: Allow the muffins to cool for a few minutes in the tin to set further. Then, optionally garnish each muffin with freshly chopped chives or parsley for a burst of color and fresh flavor before serving warm.
Notes
- You can use leftover mashed potatoes or freshly made mashed potatoes for this recipe.
- Adjust the amount of cheese on top according to your preference for cheesiness and crust thickness.
- These muffins are best served warm but can be reheated in the oven or microwave.
- For a vegetarian version, ensure the cheese and sour cream are vegetarian-friendly.
- Optional herbs like chives or parsley add freshness but can be omitted if unavailable.
- Nonstick spray or butter greasing helps to easily release muffins without breaking them.
