Cheesy Mashed Potato Muffins
Creamy, cheesy, and irresistibly portable — these Cheesy Mashed Potato Muffins are the kind of comfort food that makes everyone smile.
Servings: 12 muffins
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
Ingredients
- 2 cups Mashed Potatoes Room temperature or freshly made, smooth or slightly chunky as preferred.
- 1 cup Shredded Cheddar Cheese Divided into ¾ cup for batter and ¼ cup for topping.
- 2 large Eggs Lightly beaten.
- 1/4 cup Milk Room temperature.
- 2 tablespoons Melted Butter Cooled slightly.
- 2 tablespoons Chopped Fresh Parsley Plus extra for garnish.
- 1/4 teaspoon Salt Adjust to taste.
- 1/4 teaspoon Pepper Adjust to taste.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter or nonstick spray.
- In a large mixing bowl, add 2 cups of mashed potatoes. If using refrigerated leftovers, let them come to room temperature for easier mixing.
- Stir in 3/4 cup shredded cheddar cheese until evenly distributed.
- Add the 2 large eggs and 1/4 cup milk. Mix thoroughly until smooth.
- Pour in 2 tablespoons melted butter and 2 tablespoons chopped parsley. Season with salt and pepper, mixing until combined.
- Spoon the potato mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Sprinkle the remaining 1/4 cup shredded cheddar cheese over the tops of the muffins.
- Bake for 20–25 minutes, or until the tops are golden and slightly crispy.
- Allow the muffins to cool for 5 minutes, then carefully remove each muffin.
- Garnish with additional chopped parsley and serve warm.
Notes
These muffins are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.