This recipe describes a method for making savory muffins using mashed potatoes as a base. The muffins incorporate cheese and whole eggs, baked in a muffin tin to create individual portions. It is a use for leftover mashed potatoes, transforming them into a baked good with a different texture and form.Why You’ll Love This RecipeThis recipe provides a structured way to repurpose leftover mashed potatoes. The method yields portable, self-contained portions. The addition of cheese and eggs introduces protein and richness, making the result suitable for a handheld breakfast or side dish.Ingredients3 cups cold, prepared mashed potatoes2 large eggs1 cup shredded cheese (such as cheddar or a blend)Cooking spray or oil for greasing the muffin tinStep by Step InstructionsPreheat your oven to 375°F (190°C).Grease the cups of a standard 12-cup muffin tin thoroughly with cooking spray or oil.In a large mixing bowl, combine the cold mashed potatoes, eggs, and shredded cheese. Mix until all ingredients are fully incorporated.Divide the potato mixture evenly among the prepared muffin cups, pressing it down and smoothing the tops.Bake in the preheated oven for 25-30 minutes, or until the muffins are set and the tops are golden brown.Remove the muffin tin from the oven and let the muffins cool for 5-10 minutes before carefully removing them with a spoon or butter knife.Serve warm.FAQCan I use instant mashed potatoes?Yes, prepared instant mashed potatoes can be used, provided they are cooled to a cold state before mixing.Can I add other ingredients?The base recipe allows for additions. Common additions include cooked, chopped bacon, chives, or diced vegetables, which should be mixed in with the potato base.Why did my muffins stick to the pan?Sticking is typically due to insufficient greasing of the muffin tin. Ensuring each cup is well-coated with oil or spray is crucial for easy removal.You Must KnowThe consistency of the starting mashed potatoes is critical. Potatoes that are too loose or wet may result in muffins that do not hold their shape. Using cold, stiff leftover mashed potatoes is ideal for the correct texture before baking.Storage TipsAllow the muffins to cool completely. Store them in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or toaster oven to restore texture. For longer storage, the muffins can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Cheesy Mashed Potato Muffins with eggs
