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Crunchy exterior with a soft center, these potato muffins turn basic spuds into something special. They're great for using up yesterday's mashed potatoes in your fridge, or you can whip up a fresh batch just for this. Each cup gives you the perfect serving with a golden, cheesy outside that breaks open to reveal a soft, tasty inside.
I stumbled onto these when facing a huge bowl of leftover mashed potatoes one Sunday. I was just going to warm them up, but then I got creative and these tasty cups were the result. My family crowded the kitchen when they smelled them baking, grabbing them before I could even get them onto plates.
Tasty Ingredients For Potato Muffins
- Mashed Potatoes: Can be leftovers, freshly mashed, or even the instant kind. They work best when they've cooled down before mixing.
- Milk: Brings moisture and helps everything stick together. The fattier the milk, the tastier the result.
- Cheddar Cheese: Adds strong flavor and helps make that golden crust.
- Sour Cream: Makes everything richer with a nice tang.
- Green Onion: Brings a light onion taste and pretty green color.
- Butter: Makes them richer and helps crisp up the outside.
- Salt: Pulls all the flavors together.
- Baking Powder: Gives the muffins a bit of rise.
- Flour: Helps hold everything together without making them heavy.
Steps To Make Delicious Potato Cups
- Getting The Mix Started:
- Mix cool mashed potatoes with milk, stirring gently to keep the texture while making them moist.
- Adding What Holds It Together:
- Put in eggs one by one, mixing well each time for good structure.
- Making It Richer:
- Stir in salt, melted butter, and sour cream until everything's well mixed.
- Setting Up The Pan:
- Coat muffin tin with lots of melted butter so they won't stick and will get crispy.
- Mixing In The Good Stuff:
- Add green onions and cheese, making sure they're spread throughout.
- Giving Them Body:
- Lightly mix in flour and baking powder without overdoing it.
- Filling The Cups:
- Use a ¼ cup scoop to fill each muffin hole about ¾ full.
- Cooking Them Up:
- Bake until they're golden on top with crispy edges.
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I really love how flexible potatoes can be. When I was a kid, my grandma used to make what she called 'potato puffs,' pretty similar to these but not as well-shaped. The cheese gives these a crispy outside that reminds me of those childhood treats, but these muffins have fancier flavors that my grown-up taste buds really enjoy.
Foods That Go Well Together
These potato cups go with just about any main dish. Try them with steak, baked chicken, or fish off the grill. For breakfast, top them with a runny egg and extra cheese for a filling morning meal.
Switch Things Up
You can change these potato muffins by adding fresh herbs like rosemary or thyme. Try different cheeses instead of cheddar - gruyère, gouda, or pepper jack work great. Want some kick? Throw in chopped jalapeños or a dash of cayenne. You can also mix in veggies like bell peppers, corn, or spinach for better nutrition and more color.
Storing For Later
Keep cooled muffins in a sealed container in your fridge for up to three days. To freeze them, put them on a baking sheet until hard, then pack in freezer bags for up to two months. When you want to eat frozen muffins, heat them in a 350°F oven for 25-30 minutes. Fridge-stored muffins need 15-20 minutes to get crispy again.
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I've been making these potato muffins for years now, and they've become one of my family's favorites. What started as just using up leftovers has turned into something everyone asks for. I still love watching people try them for the first time—that look when they realize mashed potatoes can be more than just a boring side dish. These muffins aren't fancy, but they show how basic ingredients can make something truly memorable.
Frequently Asked Questions
- → Can I use boxed instant mashed potatoes instead?
- Absolutely, instant mashed potatoes work fine! Prep them as directed on the package, let them cool down, and then mix them in. They might come out a bit softer than homemade ones.
- → How long can I keep these potato muffins in the fridge?
- They'll stay fresh in the fridge for up to 3 days if stored in an airtight container. Make sure they're fully cool before putting them away.
- → What's the easiest way to warm them up?
- For a crispy outside, heat them on a tray at 350°F, covered with foil, for 15-25 minutes. If you’re in a rush, microwave each one for 30-60 seconds instead.
- → Can I freeze these potato muffins?
- Yes! Once they’ve cooled, pop them into an airtight container or a freezer bag. They’ll keep for up to 2 months. Heat them directly from frozen at 350°F for 25-30 minutes.
- → What extras can I mix in for more flavor?
- You can get creative! Add some chopped bacon, shredded cheese like Gruyère, fresh herbs like rosemary, garlic, or even caramelized onions for a boost in taste.
- → Do I need to tweak the mix if my mashed potatoes are already seasoned?
- If they’re already flavored and buttery, feel free to skip adding extra salt or butter. Give it a taste before baking to adjust as needed.