Description
These Muffin Tin Mashed Potatoes are a fun and convenient way to enjoy creamy mashed potatoes in individual portions. Perfect for gatherings or a twist on a classic side dish.
Ingredients
Units
Scale
Mashed Potatoes:
- 2 1/2 cups mashed potatoes, at room temperature
Batter:
- 1/4 cup milk
- 2 large eggs
- 2–3 Tablespoons butter, melted
- 1/4 cup sour cream or plain yogurt or additional milk or light cream
- 1/2–3/4 teaspoon salt
- Freshly ground pepper
- 1/3 cup green onion, diced (optional)
- 1 cup cheddar cheese, shredded
- 6 Tablespoons all-purpose flour
- 2 teaspoons baking powder
Instructions
- Mashed Potatoes: Measure out room temperature mashed potatoes. Place in a large bowl.
- Batter: Add milk and eggs, stir to combine. Add melted butter, sour cream, salt, and pepper. Stir in cheese and green onion.
- Whisk flour and baking powder in a small bowl, then combine with wet mixture.
- Brush muffin cups with melted butter. Scoop batter into cups.
- Bake at 375F for about 45 minutes until set and golden. Serve with additional sour cream and green onion if desired.
You don’t want to use warm potatoes, as the heat may cook the eggs when you mix the batter. If using fresh mashed potatoes, ensure they are cooled.
Notes
- If using leftover mashed potatoes seasoned with butter and salt, adjust added butter and salt in batter.
- You can make ahead and refrigerate the batter or mashed potatoes before baking.
- To reheat, bake or microwave until warm. Store in the refrigerator for 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
