Of course! Potato muffins are a wonderfully savory and satisfying treat. They can range from cheesy and herb-filled to a creative way to use up mashed potatoes. Here are two fantastic versions: a Cheesy Garlic & Chive Savory Muffin and a Leftover Mashed Potato Muffin.
Version 1: Savory Cheesy Potato Muffins
These are like little individual portions of garlicky, cheesy potato bread. Perfect with soup or chili.
Prep time: 20 minutes | Cook time: 18-22 minutes | Makes: 12 muffins
Ingredients
· 2 cups (250g) all-purpose flour
· 1 tablespoon baking powder
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled
· 2 large eggs
· ¾ cup (180ml) whole milk
· 1 cup finely grated raw potato (about 1 medium Russet potato, peeled) See note below
· 1 cup shredded sharp cheddar cheese
· ¼ cup finely chopped fresh chives or green onions
Instructions
- Prepare Potatoes: Peel and grate the potato on the fine side of a box grater. Place the grated potato in a clean kitchen towel and squeeze very hard over the sink to remove as much liquid as possible. This is crucial for the right texture.
- Preheat Oven: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and pepper.
- Mix Wet Ingredients: In a separate medium bowl, whisk the melted butter, eggs, and milk until combined.
- Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined (a few streaks of flour are okay). Do not overmix.
- Add Ins: Gently fold in the squeezed grated potato, shredded cheese, and chives until evenly distributed.
- Bake: Divide the batter evenly among the prepared muffin cups, filling them almost to the top. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm.
Note on Raw Potato: Using finely grated, squeezed raw potato gives these muffins a unique, slightly firmer texture, almost like a potato scone. It’s delicious!
Version 2: Leftover Mashed Potato Muffins
These are softer, more cake-like, and a brilliant way to use up leftover mashed potatoes. They are incredibly moist and tender.
Prep time: 10 minutes | Cook time: 20-25 minutes | Makes: 12 muffins
Ingredients
· 2 cups (250g) all-purpose flour
· 1 tablespoon baking powder
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon dried herbs (like dill, chives, or rosemary)
· 1 cup cold mashed potatoes
· ½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled
· 2 large eggs
· ¾ cup (180ml) milk or buttermilk
· 1 cup shredded cheese (cheddar, Gruyère, or Parmesan)
· ¼ cup chopped green onions or chives
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, pepper, and dried herbs.
- Mix Wet Ingredients: In a separate bowl, whisk together the mashed potatoes, melted butter, eggs, and milk until as smooth as possible.
- Combine: Pour the wet potato mixture into the dry ingredients. Stir with a spatula until just combined. Gently fold in the cheese and green onions.
- Bake: Divide the batter among the muffin cups. Bake for 20-25 minutes, or until puffed and golden.
- Cool: Cool in the pan for 5 minutes before removing. These are best served warm with a pat of butter.
Tips & Flavor Variations
· Add-Ins: Get creative! Add cooked, crumbled bacon, finely diced ham, or sautéed onions and peppers.
· Cheese Choices: Gruyère, smoked Gouda, or Pepper Jack cheese would be excellent.
· Make it a Meal: These muffins are the perfect side for soups, stews, roasted chicken, or a big salad.
· Storage: Store cooled muffins in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. They freeze beautifully for up to 3 months. Reheat in a toaster oven or a 350°F (175°C) oven for best results.
Enjoy your baking! Both versions are delicious, so you can choose based on what you have on hand.