As you know, I enjoy trying new recipes. When a friend sent me this one, I knew I had to share it. These cheesy mashed potato muffins may sound unusual, but they promise to be delicious. They are on my menu this week, so we can make them together.
The combination of creamy potatoes with melty cheese creates a unique flavor that can be customized with herbs, bacon bits and spices. There are no rules here, plus they freeze well, too. Next time you make mashed potatoes, double the recipe for a batch of these muffins. They may just become your new favorite take-along dish.
Cheesy Mashed Potato Muffins
• 3 cups mashed potatoes (prepared and cooled)
• 1 cup shredded cheddar cheese
• 2 large eggs
• ½ cup sour cream
• ¼ cup unsalted butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup chopped green onions or chives
• ½ cup grated Parmesan cheese
Directions:
Preheat your oven to 350 degrees. Grease a muffin tin or line it with muffin liners for easy removal.
If you haven’t made your mashed potatoes yet, boil and mash them until smooth. Allow them to cool for a bit.
In a large mixing bowl, whisk together the eggs, sour cream and melted butter until well combined.
Add the cooled mashed potatoes to the wet ingredients. Stir until blended, then add in the shredded cheddar cheese.
Mix in the garlic powder, onion powder, salt and black pepper for added flavor. If using, fold in the chopped green onions.
Spoon the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
Sprinkle the grated Parmesan cheese on top of each muffin for an extra cheesy finish.
Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack.
