Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, cheesy mashed potato muffins. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cheesy Mashed Potato Muffins is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Cheesy Mashed Potato Muffins is something which I have loved my whole life.

Mashed potatoes often aren't as good reheated as they were fresh, so here's what I made: crispy, creamy, cheesy mashed potato puffs. You could also use regular muffin pans, but the baking time should. The mashed potato in the batter produces a wonderfully light texture and I have added cheese and herbs to augment its delicate flavour. When spring finally comes, serve the muffins with salad, or split and make a sandwich with some good ham for a delicious snack.

To begin with this particular recipe, we have to first prepare a few components. You can have cheesy mashed potato muffins using 6 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Cheesy Mashed Potato Muffins:

1. Prepare 2 cups mashed potatoes
2. Get 2-3 eggs depending on size, I found 2 was enough
3. Prepare 1/2 cup mature cheddar cheese or similar
4. Make ready 1/2 cup broccoli, steamed and/or other vegetables
5. Get to taste Salt
6. Prepare to taste Ground black pepper

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Instructions to make Cheesy Mashed Potato Muffins:

1. Preheat oven to 200c.
2. Spray with cooking spray a 12 piece muffin tin.
3. In a bowl combine the mash potatoes, cheese and eggs. Mix well.
4. Next mix in the broccoli and/or any other vegetables if using.
5. If needed season with normal or seasoned salt and pepper.
6. Divide the mixture into the muffin tins.
7. Pop them into the oven for 20-25 minutes until the top is golden brown.
8. They can be served immediately but I found they crumbled quite easily. I popped them in the microwave and reheated them the next day and found they held their shape better. I also froze a batch of them in a ziplock bag to use as and when needed.

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