Ingredients
Scale
- 3 cups leftover mashed potatoes
- 1/2 cup milk
- 1/4 cup melted butter
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/4 cup grated cheddar cheese
- 1/4 cup chopped green onions
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: turkey turkey bacon bits or chives for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, combine the mashed potatoes, milk, melted butter, and beaten eggs. Mix until well combined.
- Add the flour, cheddar cheese, green onions, baking powder, salt, and pepper to the bowl. Gently stir until just combined. Do not overmix.
- Spoon the mixture into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Garnish with turkey turkey bacon bits or chives, if desired. Serve warm.
Notes
For extra flavor, add a pinch of garlic powder or onion powder to the batter. Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving. These mashed potato muffins also freeze well. Wrap individually and store in a freezer bag for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg