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As the aroma of warm, buttery Mashed Potato Muffins wafted through our kitchen, I couldn't help but be transported back to my grandmother's cozy home, where every meal felt like a celebration. These delightful muffins bring together the comfort of classic mashed potatoes with a fun twist, making them a perfect side dish or even a quick weeknight dinner option.
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What I love most about Mashed Potato Muffins is their versatility—ideal for using up leftover mashed potatoes, they can be whipped up in no time, delivering a satisfying and nutritious meal that's both kid-friendly and oh-so-delicious. Each bite is like a warm hug, providing that essential healthy comfort food feeling, and they're a great choice for meal prep, ensuring busy weeknights become a breeze. Let's dive in and bring some love to your table with this easy recipe!
What are Mashed Potato Muffins?
Imagine sinking your teeth into a warm, fluffy muffin that bursts with the comforting flavors of creamy potatoes. These delightful morsels transform a classic favorite into an innovative treat perfect for any meal. Ready to indulge? Let's dive into this scrumptious recipe that will rekindle your love for homemade goodness!
Ingredients
Ingredients
Full measurements are in the recipe card below.
For the Muffin Base
• Leftover Mashed Potatoes – you can use any type, as these muffins are perfect for using up that extra creamy goodness.
• All-Purpose Flour – provides structure; alternatively, you can use whole wheat flour for a heartier muffin.
• Eggs – help bind everything together; for a vegan option, you can substitute them with flax eggs.
• Milk – adds moisture; feel free to use almond milk or any plant-based milk for a dairy-free version.
• Baking Powder – this creates fluffiness, ensuring your muffins rise beautifully.
For Flavor Enhancements
• Cheddar Cheese – adds a delightful creaminess; swap it for any other cheese to suit your taste.
• Chopped Green Onions – these provide a fresh zing; you can also try chives or garlic for added depth.
• Salt and Pepper – essential for enhancing all the flavors; don't be shy to season to your liking!
Optional Toppings
• Butter – a dollop on top after baking offers a rich finishing touch.
• Fresh Herbs – sprinkle some chopped parsley or thyme post-baking for an elegant touch.
Enjoy this easy pasta sauce recipe alongside your Mashed Potato Muffins for a heartwarming feast!
How to Make Mashed Potato Muffins
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How to Make Easy Mashed Potato Muffins
- Prepare the Potatoes: Start by peeling and cutting your potatoes into even chunks. Boil them in salted water for about 15-20 minutes, or until fork-tender.
- Mash Together: Once cooked, drain the potatoes and return them to the pot. Add in butter, milk, garlic powder, salt, and pepper, then mash until smooth and creamy.
- Mix in Eggs and Cheese: Stir in the eggs and shredded cheddar cheese until fully incorporated. This adds richness and a delightful cheesy flavor to your muffins.
- Preheat the Oven: While mixing, preheat your oven to 375°F (190°C). This ensures a perfect rise and golden crust on the muffins.
- Fill Muffin Tins: Grease a muffin tin or line it with paper liners. Spoon the mashed potato mixture evenly into each cup, filling them about three-quarters full for the best texture.
- Bake to Perfection: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Look for a golden-brown top to know they’re done.
- Add the Topping: For the Topping: Once baked, remove from the oven, and sprinkle with chopped chives and a dash of paprika for a flavor and color boost.
Optional: Serve warm with a dollop of sour cream for added creaminess.
Exact quantities are listed in the recipe card below.
Expert Tips for Mashed Potato Muffins
• Perfect Potatoes: Use starchy potatoes like Russets for creamy texture. Avoid waxy potatoes that can yield gummy muffins.
• Even Mixing: Gently blend ingredients until just combined. Overmixing can lead to tough muffins—aim for fluffy goodness!
• Enhance Flavor: Add garlic powder or fresh herbs to elevate flavor. These little tweaks can transform your mashed potato muffins.
• Portion Control: Use a scoop for even muffin sizes. This ensures uniform baking and prevents some muffins from being overcooked.
• Storage Tips: Store leftovers in an airtight container in the fridge. Reheat gently in the oven to retain that delightful texture.
• Freezing Option: For longer storage, freeze muffins on a baking sheet, then transfer to a bag. Microwave or bake to reheat whenever you crave mashed potato muffins!
How to Store and Freeze Mashed Potato Muffins
Room Temperature: Keep mashed potato muffins at room temperature for up to 2 days in an airtight container, ensuring they remain tender and delicious.
Fridge: Store in the refrigerator for up to 5 days. Place muffins in a sealed container to prevent them from drying out or absorbing other odors.
Freezer: Freeze mashed potato muffins for up to 3 months. Wrap each muffin tightly in plastic wrap and place them in a freezer bag for optimal freshness.
Reheating: To enjoy, reheat frozen muffins directly from the freezer in a preheated oven at 375°F (190°C) for about 15-20 minutes until warmed through and crisp on the outside.
FAQs About Mashed Potato Muffins
Q: How to make potato muffins with mashed potatoes?
A: To make potato muffins, mix leftover mashed potatoes with flour, baking powder, eggs, and your choice of mix-ins like cheese or herbs, then bake until golden brown and delicious!
Q: What dishes can be made from leftover mashed potatoes?
A: You can creatively use leftover mashed potatoes in dishes like potato pancakes, shepherd's pie, or even trendy mashed potato muffins that are both tasty and versatile!
Q: What does adding an egg to mashed potatoes do?
A: Adding an egg to mashed potatoes helps bind the ingredients together, giving your mashed potato muffins a lovely texture while adding richness and moisture.
Q: Why are Bob Evans mashed potatoes so good?
A: Bob Evans mashed potatoes are beloved for their creamy texture and rich flavor, which often comes from using simple, quality ingredients—perfect for comforting side dishes or as a base for mashed potato muffins!
Q: How do you make smashed potato muffins?
A: To make smashed potato muffins, combine your leftover mashed potatoes with flour, baking powder, and eggs, spoon the mixture into a muffin tin, and bake until they rise and turn golden.
Q: Why do people add sour cream to mashed potatoes?
A: Sour cream adds creamy tang and enhances the flavor of mashed potatoes, making them richer and creamier—perfect for elevating your mashed potato muffins to the next level!
Irresistibly Easy Mashed Potato Muffins You’ll Love to Make
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
As the aroma of warm, buttery Mashed Potato Muffins wafted through our kitchen, I couldn't help but be transported back to my grandmother's cozy home, where every meal felt like a celebration. These delightful muffins bring together the comfort of classic mashed potatoes with a fun twist, making them a perfect side dish or even a quick weeknight dinner option.
Ingredients
- 4 cups mashed potatoes
- ½ cup unsalted butter
- ½ cup whole milk
- 2 eggs
- 1 cup cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh chives
- 1 teaspoon paprika
Instructions
- Preheat oven to 375°F (190°C).
- Mix ingredients in a large bowl.
- Add seasoning to taste.
- Spoon mixture into a greased muffin tin.
- Bake for 20-25 minutes.
- Cool slightly before removing.
Notes
- Perfect Potatoes: Use starchy potatoes like Russets for creamy texture.
- Even Mixing: Gently blend ingredients until just combined.
- Enhance Flavor: Add garlic powder or fresh herbs to elevate flavor.
- Portion Control: Use a scoop for even muffin sizes.
- Storage Tips: Store leftovers in an airtight container in the fridge.
- Freezing Option: For longer storage, freeze muffins on a baking sheet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
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