Mashed Potato Muffins

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Mashed Potato Muffins

Mashed Potato Muffins are a creative way to turn leftover mashed potatoes into a delightful, savory snack or side dish.

These muffins are crispy on the outside, tender on the inside, and packed with flavor. Perfect for brunch, lunchboxes, or as a unique accompaniment to any meal, they’re quick to make and endlessly customizable.o

Ingredients

2 cups mashed potatoes (leftovers work well)

2 large eggs

1 cup shredded cheese (cheddar, mozzarella, or your choice)

1/4 cup milk or cream

1/4 cup green onions or chives, finely chopped

1/4 cup cooked and crumbled bacon (optional)

1/2 cup breadcrumbs or panko (for texture, optional)

Salt and black pepper, to taste

Non-stick cooking spray or muffin linersi

Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.

Mix the Ingredients:
In a large bowl, combine mashed potatoes, eggs, shredded cheese, milk, green onions, bacon (if using), breadcrumbs (if desired), salt, and pepper. Mix until well combined.

Portion the Batter:
Spoon the potato mixture into the prepared muffin tin, filling each cup to the top. Press the mixture down slightly to compact it.

Bake:
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and set.

Cool and Serve:
Allow the muffins to cool in the tin for 5 minutes before removing them. Serve warm as a side dish, snack, or on their own.

    Variations and Tips

    Flavor Additions:

    Add minced garlic, sautéed onions, or herbs like thyme or parsley for extra flavor.

    Mix in vegetables like spinach, peas, or diced bell peppers.

    Cheese Options:

    Experiment with different cheeses like Parmesan, Gruyère, or feta for a unique twist.

    Texture Enhancements:

    Top each muffin with extra cheese or breadcrumbs for a crunchy topping.

    Mini Muffins:

    Use a mini muffin tin for bite-sized snacks. Reduce baking time to 15-18 minutes.

    Dietary Adjustments:

    Use plant-based milk, vegan cheese, and egg substitutes for a dairy-free or vegan version.

      How to Store

      Refrigeration:

      Let the muffins cool completely. Store them in an airtight container in the refrigerator for up to 3 days.

      Freezing:

      Wrap each muffin in plastic wrap or place them in a freezer-safe bag or container. Freeze for up to 3 months.

      Reheating:

      Reheat in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave in 30-second increments until heated through.

        Variations to Store

        Individual Freezing:
        Wrap each muffin in foil or parchment paper before placing them in a freezer-safe bag. This makes reheating single portions easier.

        Pre-Portioned Packs:
        Divide muffins into meal-sized portions and store them in labeled freezer bags for convenient meal prep.

        These mashed potato muffins are versatile, delicious, and a fantastic way to use up leftovers while delighting your taste buds!

        Nutritional Information (Per Muffin, Based on 12 Muffins)

        • Calories: 140
        • Protein: 6g
        • Fat: 8g
          • Saturated Fat: 4g
        • Carbohydrates: 11g
          • Fiber: 1g
          • Sugar: 1g
        • Cholesterol: 55mg
        • Sodium: 200mg

        (Note: Nutritional values are approximate and may vary depending on the specific ingredients and portion sizes used.)

        These muffins are a balanced mix of carbs, protein, and fat, making them a satisfying snack or side dish. Adjust ingredients like cheese and bacon for a lighter version if desired.

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