Ingredients:
- 1 cup leftover mashed potatoes (about 1-2 cups, depending on the consistency)
- 1/2 cup all-purpose flour
- 1/2 cup grated cheese (cheddar, Parmesan, or any cheese of your choice)
- 1/4 cup milk (or more if needed)
- 1 large egg
- 1/4 cup melted butter (or vegetable oil)
- 2 tablespoons chopped fresh chives(optional, for flavor)
- 1 teaspoon baking powder
- 1/4 teaspoon garlic powder (optional, for extra flavor)
- Salt and black pepper, to taste
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with muffin liners.
- Prepare Muffin Batter:
- In a large mixing bowl, combine the mashed potatoes, flour, grated cheese, milk, egg, melted butter, chives (if using), baking powder, garlic powder (if using), salt, and black pepper. Mix until well combined. The batter should be thick but spoonable. If it’s too thick, add a bit more milk; if it’s too thin, add a bit more flour.
- Spoon Batter:
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake:
- Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- Texture: If your mashed potatoes are very creamy, you might need to adjust the amount of flour or milk. The batter should be thick and hold its shape but not dry.
- Cheese: Feel free to experiment with different types of cheese for varied flavors.
- Add-ins: You can add cooked bacon bits, sautéed onions, or chopped herbs for extra flavor and texture.
- Storage: Store leftover muffins in an airtight container at room temperature for a couple of days, or refrigerate for up to a week. They can be reheated in the microwave or oven.
These Mashed Potato Muffins are a clever way to make use of leftovers and are sure to be a hit at your next meal! Enjoy their savory flavor and fluffy texture.