Cheesy Mashed Potato Muffins. Soft and cheesy muffins that please everyone. Great in large or small muffin tins or even as a loaf. Delicious to serve to guests in the morning using the leftover mashed potatoes from the night before or to bring for lunch.
You can have Cheesy Mashed Potato Muffins using 6 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Cheesy Mashed Potato Muffins
- You need 2 cups of mashed potatoes.
- Prepare 2-3 of eggs depending on size, I found 2 was enough.
- You need 1/2 cup of mature cheddar cheese or similar.
- You need 1/2 cup of broccoli, steamed and/or other vegetables.
- It’s to taste of Salt.
- You need to taste of Ground black pepper.
Often the leftover mashed potatoes stay in the refrigerator till it is time to throw it out. That won't be the case this year! Mashed potatoes often aren't as good reheated as they were fresh, so here's what I made: crispy, creamy, cheesy mashed potato puffs. You could also use regular muffin pans, but the baking time should.
Cheesy Mashed Potato Muffins instructions
Preheat oven to 200c..
Spray with cooking spray a 12 piece muffin tin..
In a bowl combine the mash potatoes, cheese and eggs. Mix well..
Next mix in the broccoli and/or any other vegetables if using..
If needed season with normal or seasoned salt and pepper..
Divide the mixture into the muffin tins..
Pop them into the oven for 20-25 minutes until the top is golden brown..
They can be served immediately but I found they crumbled quite easily. I popped them in the microwave and reheated them the next day and found they held their shape better. I also froze a batch of them in a ziplock bag to use as and when needed..
These cheesy potato muffins are great with soup. Fluffy mashed potatoes are baked with plenty of sharp cheddar cheese. This crowd-pleasing side dish is comfort food at its best. These mashed potatoes are such a hit everywhere they go. I have a friend who swears this is the best dip he's ever had.
