Description
Mashed Potato Muffins turn leftovers into crispy, golden bites. They’re fun to serve and even better to eat.
Ingredients
Scale
Mains:
- 3 Potatoes
- ½ Cup Butter
Supporting Ingredients:
- ½ Cup Peas
- ½ Cup Carrots
- 3 Cloves Garlic
- 2 Tablespoons Green Onion
Seasonings and Optional Add-ins:
- ½ Teaspoon Italian Seasoning
- Salt and Pepper to taste
- ½ Cup Grated Cheese
- Parsley for garnishing
Instructions
- Scrub 3 potatoes thoroughly under cool running water, removing any dirt or blemishes.
- Place potatoes in a large pot, covering completely with cold water by 1 inch. Boil at high heat for 15-20 minutes until fork-tender.
- Drain potatoes and carefully remove their skins. Transfer to a mixing bowl and mash until smooth with minimal lumps.
- Incorporate ½ cup melted butter into the mashed potatoes. Add ½ teaspoon Italian seasoning, salt, and pepper to your preference.
- Mix in optional ingredients: ½ cup grated mozzarella, 3 chopped garlic cloves, ½ cup peas, ½ cup diced carrots, and 2 tablespoons chopped green onions.
- Thoroughly grease a 12-cup muffin tin with butter or cooking spray, ensuring complete coverage.
- Spoon potato mixture into each muffin cavity, using a fork to shape and compress the mixture evenly.
- Bake at 375°F for 12-15 minutes until edges turn golden brown and crispy.
- Remove from oven and let cool for 3-4 minutes in the tin.
- Carefully transfer muffins to a serving plate. Garnish with fresh chopped parsley if desired.
Notes
- Potato selection matters, so choose starchy varieties like Russet or Yukon Gold for the best texture and consistency.
- Test potato doneness by piercing with a fork, ensuring they’re soft but not falling apart before mashing.
- For extra crispiness, brush the potato muffins with a little olive oil before baking to help the edges get golden and crunchy.
- Make these muffins gluten-free by ensuring your seasoning blend is gluten-free, and they can easily accommodate dairy-free diets by substituting butter with olive oil or vegan butter alternative.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Muffins
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 235 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg