Ingredients
Equipment
Method
Cooking Instructions
- Preheat your oven to 350°F (175°C) and prepare the muffin tin.
- If needed, peel, cut, and boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash, then cool.
- In a large bowl, whisk together eggs, sour cream, and melted butter.
- Add cooled mashed potatoes to the egg mixture, stirring gently. Fold in cheddar cheese.
- Mix in garlic powder, onion powder, salt, and black pepper. Add chopped green onions if using.
- Spoon the mixture into the muffin tin, filling each cup about three-quarters full.
- Sprinkle grated Parmesan cheese on top of each muffin if desired.
- Bake for 25-30 minutes until tops are golden brown.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
- Enjoy warm or store leftovers in an airtight container.
Nutrition
Notes
These muffins are freezer-friendly and can be reheated easily for a quick snack or meal.