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Serve warm with sour cream, yogurt, or a sprinkle of chives.
These muffins pair well with soups, salads, or eggs.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or toaster oven at 180°C (350°F) for 10 minutes for best texture.
Variations:
Add cooked bacon bits or diced ham for a meatier version.
Use different cheeses such as mozzarella or Gruyère for a flavor twist.
Mix in cooked vegetables like spinach, peas, or grated carrots for extra nutrition.
Add a pinch of cayenne or smoked paprika for a spicy touch.
FAQ:
Can I use freshly made mashed potatoes?
Yes, but it's best if they're slightly cooled and firm. This helps the muffins hold their shape better.
Are these muffins gluten-free?
Not as written, but you can substitute a gluten-free flour blend to make them gluten-free.
Can I freeze mashed potato muffins?
Yes, let them cool completely, then freeze in an airtight container for up to one month. Reheat from frozen at 180°C (350°F) for about 15 minutes.
What if my mashed potatoes are very creamy or loose?
Add a bit more flour (1–2 tablespoons) to thicken the mixture before baking.
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