Description
These Muffin Tin Mashed Potatoes are a delightful twist on classic mashed potatoes, baked to perfection in a muffin tin for a crispy exterior and creamy interior. They make a great side dish for any occasion and are perfect for portion control.
Ingredients
Units
Scale
Mashed Potatoes:
- 2 1/2 cups mashed potatoes, at room temperature
Batter:
- 1/4 cup milk
- 2 large eggs
- 2–3 Tablespoons butter, melted, plus more for greasing
- 1/4 cup sour cream or plain yogurt or additional milk or light cream
- 1/2–3/4 teaspoon salt, to taste
- Freshly ground pepper
- 1/3 cup green onion, diced (optional)
- 1 cup cheddar cheese, shredded
- 6 Tablespoons all-purpose flour
- 2 teaspoons baking powder
Instructions
- Mix Wet Ingredients: Combine mashed potatoes, milk, eggs, melted butter, sour cream, salt, pepper, cheese, and green onion in a bowl.
- Add Dry Ingredients: Whisk together flour and baking powder, then add to the wet mixture. Stir until combined.
- Prepare Muffin Tin: Grease 12 muffin cups with butter.
- Fill Muffin Cups: Scoop batter into the muffin cups using a 1/4-cup measuring cup.
- Bake: Bake at 375°F for about 45 minutes until set and golden.
- Serve: Garnish with sour cream and green onion if desired.
Notes
- If using leftover mashed potatoes seasoned with butter and salt, adjust added butter and salt in the batter.
- Muffins can be made ahead, refrigerated, or frozen for later use. Reheat in the oven or microwave.
- Store in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 65mg
