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Easy Mashed Potato Muffins

Delightful muffins made from mashed potatoes, cheddar cheese, and bacon, offering a crisp exterior and a tender cheesy core.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 muffins
Course: Side Dish, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 2.5 cups mashed potatoes Leftover, freshly made, or from instant potatoes
  • 1 cup milk 2% or 3% fat
  • 1/2 cup sharp cheddar cheese, shredded
  • 3/4 cup sour cream
  • 2 green onions, chopped Optional
  • 1 whole egg
  • 1 yolk egg yolk
  • 4 tablespoons butter, melted For greasing and mixing
  • to taste salt
  • to taste pepper
  • 1 tablespoon baking powder
  • 1 cup flour
  • 6 slices bacon, crumbled Optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with melted butter.
  2. In a large bowl, combine cooled mashed potatoes with milk, whole egg, egg yolk, and melted butter. Stir in sour cream, salt, and pepper until smooth.
  3. In another bowl, whisk together flour and baking powder.
  4. Gently fold the dry mixture into the potato batter until just combined.
  5. Using a 1/4 cup measuring cup, fill each muffin compartment with the potato mixture.
Baking
  1. Bake in the preheated oven for about 45 minutes or until the tops are golden.
Serving
  1. Allow muffins to cool slightly in their tin before serving warm with salad or alongside roasted meats.

Notes

For extra flavor, consider adding herbs such as rosemary or thyme. Use different cheeses like smoked gouda for variation. Store leftovers in an airtight container in the refrigerator for up to three days, reheating as necessary.