× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Mashed Potato Muffins

Share this

Print Recipe
Potato Type: White
Cuisine: American
Prep Method: Baked

Dish

Side DishSnack

Prep Time

10 Mins

Cook Time

30 Mins

Serving

Serves 12

Ingredients

  • 3 small white potatoes
  • 1 large egg
  • 1/2 cup Greek yogurt
  • 1 cup unsweetened almond milk
  • 1/4 cup green onions
  • 1/2 Tablespoon Italian seasoning
  • Salt and pepper to taste

Preparation

Mashed Potatoes

  1. Wash and peel the potatoes then place in a pot of boiling water. Boil until tender and soft. Pierce them with a fork to test.
  2. Remove from the pot, chop roughly then place in a food processor with milk, salt, Greek yogurt, green onions and Italian seasonings.
  3. Blend on high until smooth.

Mashed Potato Muffins

  1. Preheat oven to 375°F. Prepare a standard muffin tin with cooking spray. Be generous so they do not stick.
  2. Place mashed potatoes in a large mixing bowl with egg. Whisk together until the egg is incorporated.
  3. Using an ice cream scoop, scoop the mashed potatoes into the muffin tin cavities filling to the top.
  4. Bake at 375°F for 30 minutes until golden brown around the edges.
  5. Remove from the oven and let the muffins sit 5-10 minutes before removing them. Using a mini spatula to run around the edges helps to remove them.
  6. Enjoy immediately or keep in the refrigerator up to 7 days.

3 Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Jim Grover

Even better use of leftover mashed potatoes - Using your hands, wrap potatoes around a half inch square of cheese, dip...Read Full Review

×

Jim Grover

Even better use of leftover mashed potatoes - Using your hands, wrap potatoes around a half inch square of cheese, dip in slightly beaten egg, roll in Panko crumbs, deep fry until golden brown - cool until capable of being eaten - Enjoy

Karl Schintone

Sounds good, but I believe I will use actual milk and grease the pans with butter. I'm thinking a dash of...Read Full Review

×

Karl Schintone

Sounds good, but I believe I will use actual milk and grease the pans with butter. I'm thinking a dash of Cayenne to spice 'em up a tad. Stars are based on a) they make you and b) I can tell by the ingredients that these will be tasty.

Ellen H.

My mother used to make a similar recipe, without the onion and Italian seasoning, and made mashed potato donuts. It was...Read Full Review

×

Ellen H.

My mother used to make a similar recipe, without the onion and Italian seasoning, and made mashed potato donuts. It was sooo good. I often asked for the recipe but my mother never used measuring cups or recipes. She eyeballed it all. That is an art that is being lost. I unfortunately still need a recipe.

Nutrition Facts Per Serving

Calories

24

Fat

.02g

Sodium

55mg

Cholesterol

.4g

Vitamin C

.5mg

Carbohydrates

1.3g

Fiber

.2g

Protein

1.2g

Potassium

23mg

Sugar

.4g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up