2 1/2cupsmashed potatoes, at room temperature *see note 1 below for mashed potato options
1/4cupmilk
2largeeggs
2-3Tablespoonsbutter, melted, plus more to brush the pan (reduce or omit if using leftover mashed potatoes that already have butter)
1/4cupsour cream, or plain yogurt or additional milk or light cream, plus more for garnish if desired
1/2-3/4teaspoonsalt, to taste (reduce or omit if using leftover mashed potatoes that are already salted)
Freshly ground pepper
1/3cupgreen onion, diced (optional)
1cupcheddar cheese, shredded
6Tablespoonsall-purpose flour
2teaspoonbaking powder
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Instructions
Measure out room temperature or refrigerated mashed potatoes and place in a large bowl. You don't want to use warm potatoes, as the heat may cook the eggs when you mix the batter. If you've made fresh mashed potatoes, be sure you let them cool before using. You can do this ahead and refrigerate, if you like.
Tip! If using leftover mashed potatoes that have already been seasoned with butter and salt, reduce or omit the added butter and salt in the batter accordingly.
Add the milk and eggs and stir to combine well. Add the melted butter, sour cream and salt. Add some freshly ground pepper. Stir to combine. Stir in the cheese and green onion until combined.
In a small bowl, whisk together the flour and baking powder, then add the flour mixture to the wet mixture. Stir to combine well.
Brush 12 muffin cups with melted butter. Using a 1/4-cup dry measuring cup, scoop batter into 12 muffin cups, dividing any extra between the cups.
Bake at 375F (regular bake/not fan-assisted) for about 45 minutes or until set and golden. Serve with additional sour cream and chopped green onion, if desired.
Notes
1. If using leftover mashed potatoes that has been previously seasoned with butter and salt, reduce or omit the added butter and salt in the mixture accordingly. You can also boil up some potatoes, mash, cool, measure out and use here. Be sure they are cooled to room temperature though, or the hot potatoes will cook the egg in the batter. If making fresh, simply mash the potatoes and use the seasoning in the recipe. You can also use Instant Mashed Potatoes. Simply mix up and cook according to the instructions, let cool, measure out and use. As Instant Mashed potatoes usually use butter and salt, reduce or omit the added butter and salt accordingly.Making Ahead: Mix, bake and cool, then refrigerate in an airtight container. (I haven't tried this, but I suspect you could mix the batter ahead then refrigerate, then fill the muffin cups and bake later). You can also make the mashed potatoes ahead, refrigerate, then mix the batter and bake to serve.Re-heating: Simply pop the mashed potato muffins (from frozen or thawed) onto a baking sheet, place a sheet of aluminum foil loosely over-top and place into a 350F oven until they are warm (15-25 minutes). Alternately, you can re-heat quickly and easily in the microwave.Storing: Store in the refrigerator for about 3 days.Freezing: After baking and once cooled, place into an airtight container and freeze up to 2 months. You can reheat from frozen, as detailed above, but allowing more time for them to reheat (probably 25-30 minutes).