Ingredients
Scale
- 4 cups cooked and mashed potatoes (preferably Yukon Gold or Russet)
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 2 large eggs
- 1/4 cup milk or cream
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional herbs: chives, parsley, or thyme
- Breadcrumbs for topping (optional)
Instructions
- Start by cooking your potatoes until tender. Once cooked, mash thoroughly and let cool slightly.
- In a large mixing bowl, combine mashed potatoes, shredded cheese, eggs, milk, melted butter, salt, and pepper. Mix until well combined. Fold in herbs if using.
- Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners. Spoon the mixture into each muffin cup, filling about 3/4 full. Sprinkle breadcrumbs on top if desired.
- Bake for 20-25 minutes, until tops are golden brown and muffins are heated through. Let cool slightly before removing from the tin.
Notes
- For a vegan version, substitute eggs with a flaxseed or chia seed mixture (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water).
- Feel free to add cooked bacon bits, green onions, or cooked spinach for extra flavor.
- Can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin (about 80g)
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg