Description
Delicious and fluffy muffins made from leftover mashed potatoes and cheese, ideal for any meal or snack.
Ingredients
Scale
- 2 cups mashed potatoes (leftover works great!)
- 1 cup shredded cheddar cheese (feel free to use your favorite type)
- 1/2 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Cooking spray or muffin liners
Instructions
- Prep the oven and muffin tin: Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line it with muffin liners.
- Mix the ingredients: In a large bowl, combine the mashed potatoes, shredded cheddar cheese, milk, sour cream, eggs, chopped green onions, garlic powder, salt, and pepper. Stir until everything is well blended.
- Fill the muffin tin: Spoon the potato mixture into each muffin cup, filling them about 3/4 full.
- Bake to perfection: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden and the muffins are set.
- Cool and serve: Let the muffins cool for a few minutes before carefully removing them from the tin. Serve warm and enjoy the cheesy goodness!
Notes
Garnish with additional chopped green onions or serve with sour cream. These muffins can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg