Mashed Potato Muffins recipe

Mashed Potato Muffins are a creative and delicious way to transform leftover mashed potatoes into a savory, soft, and flavorful treat. These muffins are the perfect side dish for dinner, brunch, or even as a snack. With a light, fluffy texture and a hint of garlic and cheese, they make an ideal accompaniment to meats, soups, or stews. Best of all, they’re easy to make and require simple ingredients.

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Recipe Overview:

• Yield: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Difficulty: Easy

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Ingredients:

For the Muffins:

• 1 1/2 cups mashed potatoes (preferably cold or at room temperature)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder (optional, for extra flavor)
• 1/2 teaspoon onion powder (optional)
• 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite cheese)
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tablespoon fresh parsley or chives, chopped (optional, for garnish)

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Equipment:

• Muffin tin (12-cup)
• Mixing bowls
• Whisk or spoon for mixing
• Measuring cups and spoons
• Fork or potato masher (for mashed potatoes)
• Pastry brush (optional for greasing the muffin tin)

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Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or lightly butter it. You can also use paper liners if you prefer.

Step 2: Prepare the Wet Ingredients

1. In a large mixing bowl, combine the mashed potatoes, milk, melted butter, and egg. Whisk them together until smooth and well combined. The mashed potatoes should be at room temperature or slightly warm to ensure they blend well with the other ingredients.

Step 3: Combine Dry Ingredients

1. In another bowl, whisk together the flour, baking powder, baking soda, salt, and any optional seasonings like garlic powder or onion powder. These dry ingredients will help the muffins rise and create a light, fluffy texture.

Step 4: Mix Wet and Dry Ingredients

1. Gradually add the dry ingredients into the wet mashed potato mixture, stirring gently with a spatula or spoon until just combined. Be careful not to overmix, as this can lead to dense muffins. The batter should be thick and slightly lumpy.

Step 5: Add Cheese

1. Stir in the shredded cheese. If you’re using a mild cheese like mozzarella, it will melt and give a wonderful gooey texture inside the muffin, while cheddar will add a rich flavor. Feel free to use a combination of cheeses if you prefer.

Step 6: Scoop into Muffin Tin

1. Using a spoon or ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin. Fill each cup about 2/3 full to give the muffins room to rise.

Step 7: Bake

1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool and Serve

1. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.
2. Optional: If desired, brush the tops of the muffins with a little melted butter or sprinkle with fresh herbs like parsley or chives for extra flavor and garnish.

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Notes and Tips:

1. Using Leftover Mashed Potatoes: This recipe is a great way to use up leftover mashed potatoes. If your mashed potatoes are very creamy, you may want to reduce the amount of milk slightly to avoid the batter becoming too runny. If the mashed potatoes are too thick, just add a little extra milk to loosen the batter.
2. Cheese Variations: While cheddar cheese is a classic option, you can also experiment with different cheeses such as Parmesan, Monterey Jack, or Gruyère for unique flavors.
3. Flavor Additions: Feel free to customize the muffins by adding cooked bacon bits, sautéed onions, or spinach to the batter for an extra boost of flavor. Herbs like thyme or rosemary also work well in these savory muffins.
4. Freezing Instructions: These muffins freeze beautifully! Once they have cooled, wrap them individually in plastic wrap or store them in an airtight container in the freezer for up to 2-3 months. To reheat, simply microwave for 20-30 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
5. Dairy-Free Option: To make this recipe dairy-free, substitute the milk with a plant-based milk (like almond or oat milk) and use dairy-free butter or margarine.
6. Storage: Keep the muffins in an airtight container at room temperature for up to 2-3 days. If you prefer a soft texture, you can store them in a sealed plastic bag or wrap them in a kitchen towel.

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Serving Suggestions:

• Serve these mashed potato muffins as a side dish with roasted meats like chicken, beef, or pork.
• Pair them with soup or stew, especially creamy vegetable or tomato soups, for a comforting meal.
• Enjoy them for breakfast or brunch with a dollop of butter or your favorite jam.
• These muffins are also great for a potluck or picnic, as they travel well and are easy to serve in individual portions.

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Conclusion:

These Mashed Potato Muffins are the perfect combination of fluffy, savory, and cheesy. The mashed potatoes keep the muffins incredibly moist, while the cheese adds richness and flavor. Whether you’re using up leftovers or preparing a new batch, these muffins are sure to be a hit with everyone at the table. Serve them alongside your favorite meals or enjoy them on their own—they are a versatile and delicious treat!