Absolutely! Potato Muffins are a fantastic and versatile side dish or snack. They can be savory and cheesy, reminiscent of potato rolls, or even sweet, like a spiced potato bread.
Here are two delicious approaches: a Savory Cheddar & Chive version and a Sweet & Spiced version.
Version 1: Savory Cheddar & Chive Potato Muffins
These are incredibly moist, fluffy, and packed with cheesy, savory flavor. Think of them as a cross between a dinner roll and mashed potatoes, in a convenient muffin form.
Yields: 12 muffins
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
· 1 ½ cups all-purpose flour
· 2 tsp baking powder
· 1 tsp garlic powder
· 1 tsp onion powder
· 1 tsp salt
· ½ tsp black pepper
· ½ tsp smoked paprika (optional)
· 1 cup cold mashed potatoes*
· 1 cup shredded sharp cheddar cheese
· ¼ cup finely chopped fresh chives or scallions
· ¾ cup milk (whole or buttermilk preferred)
· ⅓ cup neutral oil (or melted, cooled butter)
· 1 large egg
*For the mashed potatoes: Use leftover mashed potatoes or make them fresh. For best results, they should be plain (not loaded with lots of butter/cream) and COLD, as this helps with the muffin’s texture.
Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line it with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, pepper, and smoked paprika (if using).
- Combine Wet Ingredients: In a separate medium bowl, whisk together the cold mashed potatoes, milk, oil (or melted butter), and egg until as smooth as possible. A few small potato lumps are okay.
- Mix Wet and Dry: Pour the wet potato mixture into the dry ingredients. Add the shredded cheddar and chives. Stir with a spatula until just combined. Do not overmix! A few streaks of flour are fine; overmixing leads to tough muffins.
- Portion and Bake: Divide the batter evenly among the 12 muffin cups, filling them almost to the top.
- Bake: Bake for 18-22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm.
Version 2: Sweet Spiced Potato Muffins
These are a wonderful, moist snack muffin, similar to a sweet potato muffin but with a milder flavor. The spices make them perfect for fall or a cozy breakfast.
Yields: 12 muffins
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
· 1 ½ cups all-purpose flour
· ½ cup packed brown sugar
· 2 tsp baking powder
· 1 tsp ground cinnamon
· ½ tsp ground ginger
· ¼ tsp ground nutmeg
· ¼ tsp salt
· 1 cup mashed sweet potatoes or plain russet potatoes*
· ¾ cup milk
· ⅓ cup neutral oil (or melted, cooled butter)
· 1 large egg
· 1 tsp vanilla extract
· ½ cup chopped pecans or walnuts (optional)
*For sweet potato muffins, use cooked and mashed orange sweet potatoes. For a more neutral flavor, use plain mashed russet or Yukon Gold potatoes.
Instructions:
- Preheat and Prep: Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the mashed potatoes, milk, oil, egg, and vanilla extract until smooth.
- Mix and Bake: Pour the wet ingredients into the dry ingredients. Add the nuts if using. Stir until just combined. Do not overmix.
- Portion and Bake: Divide the batter evenly among the muffin cups.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the pan for 5 minutes before moving to a wire rack.
🌟 Pro-Tips for Perfect Potato Muffins:
· The Potato Base: Cold, plain mashed potatoes work best. If your leftovers are very creamy, you may need to reduce the milk by a tablespoon or two. The batter should be thick but scoopable.
· Don’t Overmix: This is the golden rule of muffin-making. Overmixing develops gluten, resulting in a dense, tough texture.
· Add-Ins for Savory Muffins:
· Crumbled cooked bacon or diced ham
· Finely diced jalapeño for heat
· Swap cheddar for Gruyère or Gouda
· Add 1-2 tbsp of grated Parmesan for extra umami
· Add-Ins for Sweet Muffins:
· A handful of raisins or dried cranberries
· A streusel topping made from flour, brown sugar, butter, and cinnamon before baking
· A simple powdered sugar glaze after they cool
Whether you go savory or sweet, these potato muffins are a unique and delicious way to use up leftover mashed potatoes or simply enjoy a wonderfully moist baked good. Enjoy