8. Serve Warm
These muffins are best served warm with a pat of butter or a dollop of sour cream. They also pair wonderfully with soups, chili, or scrambled eggs for breakfast.
Tips for the Best Mashed Potato Muffins
- Cool the Mashed Potatoes: Using cooled or leftover mashed potatoes prevents the muffins from becoming gummy.
- Cheese Choices: Cheddar, mozzarella, and pepper jack are excellent choices. For a sophisticated twist, try Gruyère or feta.
- Don’t Skip the Fat: Butter and cheese add moisture, so don’t go light on them.
- Customize It: Swap chives for crispy bacon bits or add a pinch of smoked paprika for a rustic flavor.
Storing and Reheating Tips
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Place cooled muffins in a zip-top bag and freeze for up to 2 months. Reheat in the oven or microwave.
- Reheat: For that fresh-out-of-the-oven taste, warm them in a preheated oven at 350°F (175°C) for about 10 minutes.
FAQs
Q: Can I make these gluten-free?
A: Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Q: How do I make them dairy-free?
A: Swap the milk with almond or oat milk and use a dairy-free cheese alternative.
Q: Can I add vegetables?
A: Yes! Try finely chopped broccoli, spinach, or sautéed onions for added nutrition.
Final Thoughts: A Must-Try Recipe!
These Mashed Potato Muffins are a delightful way to use leftovers while creating something fresh and delicious. Their versatility means you can switch up flavors based on what’s in your kitchen, and they’re sure to become a family favorite. Next time you’re wondering what to do with leftover mashed potatoes, you’ll know exactly what to make!
Don’t lose this recipe—pin it, save it, or print it out! Your future self (and your taste buds) will thank you. 😉