If you’ve ever found yourself staring at a bowl of leftover mashed potatoes and wondering how to give them new life, these Mashed Potato Muffins are the ultimate solution. Fluffy on the inside, golden and crisp on top, and brimming with cheddar cheese, sour cream, and smoky bacon (if you like), they’re the kind of side dish that steals the spotlight at the dinner table. Whether you’re planning a weeknight family dinner, a brunch spread, or looking for a smart way to stretch your holiday leftovers, this recipe proves that simple ingredients can turn into something truly irresistible.
Unlike traditional mashed potatoes, these muffins are portable, easy to serve, and reheatable, making them perfect for meal prepping or entertaining. They strike the perfect balance between creamy comfort food and crispy, cheesy indulgence.
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Ingredients and Their Roles
To make these savory Mashed Potato Muffins, you’ll need:
2 cups leftover mashed potatoes – The star ingredient. Creamy, seasoned potatoes act as the base, binding everything together.
2 large eggs – Provide structure, helping the muffins hold their shape while baking.
1 cup shredded cheddar cheese – Adds gooey richness inside and a sharp, savory bite on top.
½ cup sour cream – Keeps the texture moist and fluffy while adding a slight tang that balances the richness.
4 strips cooked bacon, crumbled (optional) – Infuses smoky, salty flavor for an extra indulgent twist.
2 tablespoons chopped green onions – Add freshness and a mild oniony bite.
½ teaspoon garlic powder – Enhances savory depth.
Salt and black pepper, to taste – Adjust seasoning depending on how your mashed potatoes were originally prepared.
Cooking spray or butter, for greasing the muffin tin – Ensures easy release and crisp edges.
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Step-by-Step Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a standard muffin tin with butter or nonstick spray.
2. Mix the batter: In a large bowl, combine leftover mashed potatoes, eggs, sour cream, half of the shredded cheddar cheese, crumbled bacon (if using), green onions, garlic powder, salt, and pepper. Stir until everything is evenly incorporated.
3. Fill the muffin tin: Divide the mixture evenly among the muffin cups, filling each about ¾ full. Sprinkle the remaining cheddar cheese over the tops.
4. Bake for 20–25 minutes, or until the tops are golden brown and slightly crisp.
5. Cool slightly before removing from the muffin tin. Serve warm for the best texture and flavor.
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Why This Recipe Is Loved
Zero waste solution – Perfect for repurposing leftover mashed potatoes in a way that feels brand new.
Cheesy comfort food – Who can resist melted cheddar with a crispy top?
Customizable – Add ham, sautéed veggies, jalapeños, or herbs for variety.
Kid-friendly and portable – Great for lunchboxes or on-the-go snacks.
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Pro Tips for Perfect Mashed Potato Muffins
Use cold mashed potatoes: They hold together better and make the mixture easier to scoop into the muffin tin.
Don’t skip the grease: A well-buttered or sprayed pan ensures the muffins pop out easily with a crisp crust.
Add extra cheese on top: This creates that irresistible bubbly, golden-brown finish.
Let them cool slightly: They firm up as they rest, making them easier to handle.
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Serving Suggestions
These Mashed Potato Muffins pair beautifully with:
Roast chicken or turkey for a hearty dinner.
Grilled steak as a creative alternative to traditional baked potatoes.
Brunch platters alongside scrambled eggs, fruit, and bacon.
Soup or chili as a cheesy, savory side that doubles as bread.
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Final Thoughts
These Mashed Potato Muffins prove that leftovers don’t have to be boring. With just a few pantry staples, you can transform cold mashed potatoes into a crispy, cheesy, and satisfying side dish that everyone will love. Easy to prepare, endlessly versatile, and guaranteed to impress, this recipe is one you’ll return to again and again. Next time you make mashed po
tatoes, double the batch—because you’ll definitely want leftovers just for these irresistible muffins.
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