Description
These Muffin Tin Mashed Potatoes are a fun and convenient way to serve up everyone’s favorite side dish. Creamy, cheesy, and perfectly portioned, these individual potato muffins are sure to be a hit at any gathering.
Ingredients
Scale
Potato Muffins:
- 2 pounds russet or Yukon gold potatoes (peeled and cubed)
- 1/2 cup milk or cream
- 1/4 cup unsalted butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 green onions (chopped)
- 1 large egg
- Salt and black pepper to taste
Additional:
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with nonstick spray.
- Boil Potatoes: Boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain and return to the pot.
- Mash Potatoes: Add butter, milk, sour cream, salt, and pepper to the potatoes. Mash until smooth. Stir in cheese and green onions.
- Add Egg: Let the mixture cool slightly, then mix in the egg until well combined.
- Fill Muffin Cups: Spoon the mashed potatoes into the muffin cups, filling each to the top. Smooth the tops.
- Bake: Bake for 20–25 minutes until golden and slightly crisp. Cool in the tin for 5 minutes before serving warm.
Notes
- Perfect for holidays or meal prep.
- Top with extra cheese or sour cream if desired.
- Leftover mashed potatoes can be used—just mix in the egg and bake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato muffin
- Calories: 130
- Sugar: 1g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
