Ingredients
Scale
- 2 cups of leftover mashed potatoes or freshly prepared mashed potatoes
- 1 cup of shredded cheese (cheddar, mozzarella, or your favorite)
- 2 large eggs
- 1/4 cup of all-purpose flour or gluten-free alternative
- 2 tablespoons of chopped fresh chives or green onions
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- Optional: cooked bacon bits or herbs for added flavor
Instructions
- Preheat oven to 375°F (190°C). Prepare your muffin tin by lining with paper liners or greasing.
- In a large bowl, combine the mashed potatoes, shredded cheese, eggs, flour, chopped chives, garlic powder, salt, and pepper. Mix thoroughly until smooth and well incorporated.
- Use a spoon or cookie scoop to portion the batter into the muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 20-25 minutes until golden brown and set in the middle. For an extra crispy top, broil for 2 minutes at the end.
Notes
- Allow the muffins to cool completely before storing to avoid sogginess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for 30 seconds or in a 350°F (175°C) oven until warm.
- For longer storage, freeze the muffins and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin (about 50g)
- Calories: 120 kcal Kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg