Cheesy Mashed Potato Muffins with Peas & Green Onions

Preparation & Cooking Time

• Preparation time: 20 minutes

• Cooking time: 25–30 minutes

• Total time: 45–50 minutes

• Servings: 12 muffins

• Difficulty: Easy

Ingredients

For the potato mixture:

• 3 medium potatoes (about 600 g)

• 2 large eggs

• ½ cup all-purpose flour

• ¼ cup milk

• 1 cup shredded cheddar cheese

• ½ cup green peas (fresh or frozen)

• ¼ cup chopped green onions

• 2 tablespoons melted butter

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon baking powder

For preparing the muffin pan:

• 1 tablespoon butter or cooking oil

• 12 paper muffin liners (optional)

Instructions

Step 1: Prepare the potatoes

Wash, peel, and cut the potatoes into medium-sized chunks.

Place them in a large saucepan and cover with water. Add a little salt.

Bring to a boil and cook for approximately 15–20 minutes, or until the potatoes are fork-tender.

Drain all the water thoroughly.

Step 2: Mash the potatoes

Transfer the cooked potatoes to a large mixing bowl.

Mash thoroughly using a potato masher until smooth and creamy.

Allow the mashed potatoes to cool slightly before adding the eggs.

Step 3: Prepare the vegetables

If using frozen peas, thaw them first. If using fresh peas, cook them briefly until tender.

Chop the green onions into small pieces.

Set the vegetables aside.

Step 4: Add the eggs and milk

Add the eggs, milk, and melted butter to the mashed potatoes.

Mix until everything is well combined and creamy.

Step 5: Add the dry ingredients

Add the all-purpose flour, baking powder, salt, black pepper, and garlic powder.

Stir gently until a thick potato batter forms.

Avoid overmixing.

Step 6: Add cheese and vegetables

Add shredded cheddar cheese, green peas, and chopped green onions.

Fold everything together until evenly distributed throughout the mixture.

The batter should be thick enough to hold its shape in the muffin cups.

Step 7: Prepare the muffin pan

Preheat your oven to 375°F (190°C).

Grease a 12-cup muffin pan with butter or cooking oil. Alternatively, use paper muffin liners.

Divide the potato mixture evenly among the muffin cups, filling each approximately ¾ full.

Gently smooth the tops with a spoon.

Step 8: Bake the potato muffins

Place the muffin pan in the preheated oven.

Bake for approximately 25–30 minutes, or until the tops become golden brown and the edges are slightly crispy.

Insert a toothpick into the center. It should come out without wet batter.

Step 9: Cool and remove

Remove the muffin pan from the oven.

Allow the muffins to rest for 5–10 minutes before carefully removing them.

Transfer to a wire rack to cool slightly.

Step 10: Serve and enjoy!

Serve warm while the cheddar cheese is soft and delicious.

Enjoy these golden, cheesy potato muffins with sour cream, ketchup, garlic sauce, or your favorite dipping sauce!

Nutritional Information

Estimated values per muffin, based on 12 muffins.

Quick Nutrition Info (Q/S)

• Protein: Eggs and cheddar cheese provide protein.

• Calcium: Milk and cheese contribute calcium for healthy bones.

• Fiber: Potatoes and green peas provide dietary fiber.

• Vitamin C: Potatoes and peas contribute vitamin C.

• Vitamin K: Green onions provide vitamin K.

• Potassium: Potatoes are a good source of potassium.

• Energy: Potatoes and flour provide carbohydrates for energy.

Helpful Cooking Tips

1. Use starchy potatoes for a soft and fluffy texture.

2. Drain the potatoes very well to prevent watery muffins.

3. Let the mashed potatoes cool slightly before adding eggs.

4. Use freshly shredded cheddar cheese for delicious melted cheese.

5. Do not overmix the batter, as this can make the muffins dense.

6. Grease the muffin pan properly to prevent sticking.

7. For extra crispy tops, sprinkle a little additional cheddar cheese before baking.

8. Add cooked bacon, corn, or finely chopped bell peppers for different flavors.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze completely cooled muffins for up to 2 months.

• Reheating: Warm in the oven at 350°F (175°C) for 8–10 minutes.

• Microwave: Heat for approximately 30–45 seconds, depending on size.

Allergen Information

• Contains dairy (milk, butter, and cheddar cheese).

• Contains eggs.

• Contains wheat/gluten (all-purpose flour).

• May contain soy depending on packaged ingredients.

Nut Information (Q/S):

• Peanuts: Not included.

• Almonds: Not included.

• Walnuts: Not included.

• Cashews: Not included.

• Other tree nuts: Not included.

This recipe does not require peanuts or tree nuts. However, check all packaged ingredients and labels for possible cross-contamination if preparing for someone with a nut allergy.

Enjoy your delicious Golden Cheesy Mashed Potato Muffins!