Can you imagine anything more worthy of the comfort food label than Cheesy Mashed Potato Muffins? Crispy on the outside, buttery cheesy fluffy mash in the middle...yep, here's my new best way to use up leftover mash. Or make mash just to make these and then pretend it's leftover.....
Course: Muffins, potatoes, Sides
Cuisine: Clean Eating
Keyword: cheesy mashed potato muffins
Servings: 8Muffins
Author: Stephanie
Ingredients
3CupsCooked mashed potatoes
1CupCheddar Mature, shredded
2Eggs Whisked
Butter To grease the muffin tin
Salt & pepper To taste
Instructions
Heat your oven to 220c or 425f and butter a 8 hole muffin tin really well
In a large bowl put the cooked mashed potato and whisked eggs in and combine really well. Season with the salt and pepper
Stir through the shredded cheddar until just combined, leaving a little cheddar for the top of the muffins
Using an ice cream scoop to make sure you get the same amount in each muffin, put the mixture into the muffin tin. Using a dessert spoon gently push the mash mix into the muffin holes, not too hard, just enough to compress it a little. Sprinkle a little cheddar on top of each muffin
Cook the muffins for 20 minutes and them remove from the oven. Leave them in the tin to cool for at least 20 minutes to allow them to firm up before running a sharp knife around the outside of each muffin and gently removing from the tin