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Mashed Potato Muffins

Mashed Potato Muffins: Comforting Leftover Delight You’ll Love

Mashed Potato Muffins are a delightful way to repurpose leftover mashed potatoes into a fluffy and cheesy comfort food perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups mashed potatoes leftover
  • 1 cup all-purpose flour or gluten-free flour if needed
  • 1 cup shredded cheese mozzarella or feta recommended
  • 1/2 cup milk non-dairy milk optional
  • 1/2 cup sour cream or Greek yogurt
  • 2 large eggs
  • 1 tbsp baking powder ensure it's fresh
  • 1 tsp garlic powder to taste
  • 1 tsp onion powder to taste
  • 1 tsp salt to taste
  • 1/2 tsp pepper to taste
  • 1/4 cup chopped green onions optional
  • as needed butter or cooking spray for greasing the muffin tin

Equipment

  • Muffin tin
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Grease a muffin tin with butter or cooking spray.
  3. In a mixing bowl, combine mashed potatoes, milk, sour cream, and eggs. Mix until smooth.
  4. Fold in flour, baking powder, garlic powder, onion powder, salt, and pepper. Stir until just combined.
  5. Incorporate shredded cheese and optional green onions, gently folding into the batter.
  6. Fill muffin cups 3/4 full with the batter.
  7. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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