Ingredients
Units
Scale
- 3 cups leftover mashed potatoes
- 2 large eggs
- 4 ounces shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup sour cream + more for garnish
- 1 tablespoon sliced chives + more for garnish
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Kosher salt
- fresh cracked black pepper
Instructions
- Heat oven to 375 degrees and grease a couple muffin tins with butter.
- In a large bowl combine mashed potatoes, eggs, cheese, bacon, sour cream, chives, garlic powder, onion powder, and a couple large pinches of salt and pepper. Mix until smooth and creamy.
- Divide evenly between the greased muffin tins.
- Bake for 30-35 minutes until the tops are golden and the edges are crisp.
- Let cool in the pan 5-10 minutes or until the muffins are cooled enough for you to pop them out easily.
- Garnish mashed potato muffins with sour cream and chives and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- Use cold leftover mashed potatoes. The muffins will hold their shape better.
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- These muffins puff slightly in the oven, then settle. That’s normal!
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- You could make this in an 8×8 baking dish instead of muffin tins if you prefer.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 178
- Sugar: 1.2 g
- Sodium: 340.3 mg
- Fat: 13 g
- Carbohydrates: 8.6 g
- Fiber: 1.1 g
- Protein: 6.5 g
- Cholesterol: 58.7 mg
