Crispy Potato Muffins (Print Version)

# Ingredients:

01 - 2 large eggs

02 - 2 tablespoons melted butter, plus a bit extra for brushing

03 - 2 ½ cups of mashed potatoes (can be fresh, instant, or leftovers), cooled

04 - ¼ cup sour cream

05 - ¼ cup of milk (whole or 2% preferred)

06 - 3 green onions, finely sliced

07 - 1 teaspoon baking powder

08 - ½ teaspoon salt (reduce if your mashed potatoes are already salted)

09 - ¼ cup all-purpose flour

10 - 1 cup grated sharp cheddar cheese

01 - Turn your oven on to 375°F (190°C). Before starting, ensure the mashed potatoes you're using are at room temperature.

02 - Take a large bowl and mix the mashed potatoes with your milk until smooth. Add the eggs and mix well until fully blended.

03 - Mix in your melted butter, sour cream, and salt. Stir thoroughly until they're all blended together.

04 - Use a brush to coat all the muffin tin sections with melted butter so the mixture doesn't stick.

05 - Gently stir in the cheddar and green onions, making sure they're distributed evenly throughout the batter.

06 - Sprinkle in the baking powder and flour. Fold everything together gently—don’t overdo the stirring!

07 - Take a ¼ cup scoop and fill each muffin cup about ¾ full with the potato mixture.

08 - Pop the muffin tin into your preheated oven and bake for roughly 25 to 30 minutes. You’re looking for golden tops with a little crispiness.

09 - Let the muffins sit for about 5 minutes in the pan after baking before taking them out. Enjoy these warm as a fantastic side dish!

01 - These muffins puff like baked goods but might deflate slightly because of the potato base—don't worry, that's normal!

02 - The texture can vary depending on your mashed potatoes. Instant tends to be fluffier, while freshly mashed can add chunkiness.

03 - Want an extra treat? Sprinkle crumbled bacon into the batter or as a finishing touch on top!