Leftover mashed potatoes can often go to waste if you don’t use them up quickly. Making these savory muffins is a tasty way to repurpose them so they don’t end up in the trash. The potatoes provide a light, fluffy base that bakes up beautifully in muffin form. Adding shredded cheese and chives gives them a wonderful flavor boost. The end result is a handheld snack or light meal that’s satisfying and full of comfort food appeal. Muffins are also great for portion control and on-the-go eating. Overall, these potato muffins let you get extra mileage out of leftover spuds while creating something new and delicious.
What kind of potatoes work best?
For the fluffiest, smoothest texture, russet or Yukon gold potatoes are your best bet. They have a light, mealy texture that mashes up perfectly smooth. The starch in these potatoes gives great binding to hold the muffins together. Waxier, low starch potatoes like red or white potatoes don’t break down as well when mashed. They tend to leave chunks and have a gluey texture that doesn’t work as well. For superior potato muffins, stick with starchy russets or Yukon golds.
Can I use instant potato flakes instead?
Yes, instant mashed potato flakes can be substituted for fresh mashed potatoes. Use 2 cups prepared instant potatoes in place of 2 cups homemade mashed spuds. The texture may end up slightly different – instant potatoes have a finer, almost pasty texture. But the flavor will still be great. Properly prepared instant mashed potatoes work beautifully in this recipe.
Prep Time: 10 minutes
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