Description
Try these cheesy mashed potato muffins! A delicious way to use up leftover mashed potatoes, perfect for snacks, sides, or appetizers.
Ingredients
Scale
- 2 cups of mashed potatoes (leftovers work perfectly)
- 1 cup grated cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1/4 cup sour cream
- 2 eggs, lightly beaten
- 1/4 cup chopped chives or green onions
- 1/4 cup cooked, crumbled bacon (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup all-purpose flour (can be substituted with whole wheat flour)
- 1 teaspoon baking powder
- 2 tablespoons melted butter (unsalted)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and grease a muffin tin or line with muffin cups.
- Mix Ingredients: In a large bowl, combine mashed potatoes, cheeses, sour cream, eggs, chives, bacon (optional), garlic powder, onion powder, salt, and pepper.
- Add Flour and Baking Powder: Fold in the flour and baking powder until combined.
- Scoop Mixture: Spoon the mixture into the muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 20-25 minutes or until the tops are golden brown and crispy.
- Cool and Serve: Allow the muffins to cool for a few minutes before serving.
Notes
Enjoy these as a savory side dish, snack, or breakfast option!
Pro Tips:
- Add vegetables like spinach or broccoli for extra fiber.
- Go gluten-free by substituting the flour with a gluten-free option.
- Lighten up with low-fat cheese and sour cream.