Cheesy Smashed Potato Muffins

$For these cheesy smashed potato muffins, you will need: - 2 cups mashed potatoes (fresh or leftover) - 1 cup shredded cheddar cheese - 1/2 cup grated Parmesan cheese - 2 large eggs - 1/4 cup milk - 1/4 cup green onions, finely chopped - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1/2 cup breadcrumbs (for topping) - 2 tablespoons melted butter (for topping) You can swap some ingredients if needed. Use any cheese you like. Mozzarella or gouda works well. If you are dairy-free, try plant-based cheese. Instead of eggs, use flaxseed meal mixed with water. For a lighter muffin, replace milk with almond or oat milk. If you don’t have green onions, chives are a great choice too. Pick fresh potatoes that feel firm. Check for any soft spots or blemishes. For cheese, look for blocks or shredded options without additives. Fresh green onions should be crisp and bright green. Choose eggs that are not cracked and have a clean shell. When buying breadcrumbs, check the date to ensure freshness. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Greasing a muffin tin helps the muffins come out easily. You can also use muffin liners if you prefer. In a large bowl, mix together the mashed potatoes, cheddar cheese, Parmesan cheese, eggs, and milk. Add in the finely chopped green onions, garlic powder, onion powder, salt, and pepper. Stir well until everything is creamy and combined. This mix will be the base of your muffins. Scoop the potato mix into each cup of the muffin tin. Fill each cup about three-quarters full. This allows room for the muffins to rise without spilling over. If you want a crunchy topping, mix breadcrumbs with melted butter in a small bowl. Sprinkle this mixture generously on top of each muffin. It adds a nice texture and flavor. Place the muffin tin in the preheated oven. Bake for 25 to 30 minutes. The muffins are done when the tops turn golden brown. To check, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready! After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack. You can enjoy them warm or let them cool completely. To get that great texture, use creamy mashed potatoes. They help keep the muffins moist. If you use leftover potatoes, make sure they are smooth. Mix the cheese and eggs in well. This adds fluffiness. Don't overmix; just blend until smooth. Let the muffins cool completely before storing them. Place them in an airtight container. They can last for up to three days at room temperature. If you want to keep them longer, use the fridge. Just remember to reheat them before eating. You can add extra flavors. Try mixing in cooked bacon or ham for a savory kick. Adding herbs like thyme or rosemary brightens the taste. For a spicy twist, toss in some diced jalapeños. Each option makes these muffins even more special! Pro Tips Use Leftover Mashed Potatoes: If you have leftover mashed potatoes from a previous meal, this is a perfect way to use them up and create something delicious! Customize the Cheese: Feel free to experiment with different types of cheese, such as pepper jack for a spicy kick or mozzarella for a gooey texture. Add Extra Veggies: Enhance the muffins by mixing in other vegetables like spinach, bell peppers, or corn for added nutrition and flavor. Storage Tips: Store any leftover muffins in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage. Reheat in the oven for the best texture. {{image_2}} You can switch up the cheese in these muffins for fun. Try using mozzarella for a gooey texture. Gouda adds a smoky flavor, while pepper jack gives a spicy kick. Mix and match to find your favorite blend. Cheese adds creaminess and enhances the taste. You can boost nutrition by adding veggies or protein. Spinach or kale adds color and nutrients. Diced bell peppers give sweetness and crunch. For protein, consider cooked bacon or sausage bits. These add heartiness to each muffin. Just remember to chop them small for even mixing. If you need gluten-free muffins, swap regular breadcrumbs for gluten-free ones. You can also use almond flour or coconut flour in place of regular flour. This keeps the muffins tasty and light. Always check labels to ensure all ingredients are gluten-free. Enjoy these muffins without worry! To store these muffins, let them cool down completely first. Place them in an airtight container. You can keep them in the fridge for up to five days. If you want to keep them longer, freezing is a great option. When you're ready to enjoy the muffins again, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10-15 minutes. This keeps the muffins warm and crispy. You can also use a microwave. Just heat them for 30 seconds. Be careful not to overheat them, or they might get dry. If you want to freeze the muffins, wrap each one in plastic wrap. Then, put them in a freezer bag. They can stay in the freezer for up to three months. When you're ready to eat them, take them out and let them thaw in the fridge overnight. You can also heat them directly from the freezer in the oven, adding a few extra minutes to the baking time. Enjoy your tasty muffins anytime! Yes, you can use instant mashed potatoes. They will save you time and effort. Just follow the package directions to make the amount you need. The key is to ensure they are thick enough to hold shape. Instant potatoes can work well if you mix in the other ingredients properly. You can tell when the muffins are done by checking the tops. They should be golden brown and firm to the touch. A toothpick test works too. Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. This step is crucial for perfect texture. These muffins pair well with many dishes. You can serve them with a fresh salad or a bowl of soup. They also go great with sour cream or a creamy dip on the side. For a heartier meal, try them with grilled chicken or beef. The muffins add comfort and flavor. Yes, you can make these muffins ahead of time. Prepare them, bake, and then let them cool. Store them in an airtight container in the fridge. They will stay good for about three days. You can also freeze them for longer storage. Just reheat in the oven when you’re ready to enjoy. In this article, we explored the best ingredients and methods for making cheesy smashed potato muffins. You learned about choosing fresh ingredients, preparing the batter, and baking tips. We also covered how to store leftovers and provided variations to customize your muffins. Enjoy experimenting with flavors and textures. These tips help you create delicious muffins every time. Your kitchen will smell amazing, and your friends will love them! Happy baking!$

Cheesy Smashed Potato Muffins

Delicious and cheesy muffins made from mashed potatoes, perfect as a side dish or snack.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

2 cups mashed potatoes (fresh or leftover)
1 cup shredded cheddar cheese
0.5 cup grated Parmesan cheese
2 large eggs
0.25 cup milk
0.25 cup green onions, finely chopped
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
to taste salt and pepper
0.5 cup breadcrumbs (for topping)
2 tablespoons melted butter (for topping)

Instructions

Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
In a large mixing bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, eggs, milk, green onions, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined and creamy.
Scoop the potato mixture into the prepared muffin tin, filling each cup to about three-quarters full.
In a small bowl, mix the breadcrumbs with melted butter, then sprinkle generously over the top of each muffin for a crunchy topping.
Bake in the preheated oven for about 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely, or enjoy warm.

Notes

Serve warm with sour cream or a dip for added flavor.

Keyword baking, cheese, muffins, potato