Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, cheesy mashed potato muffins. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Cheesy Mashed Potato Muffins is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Cheesy Mashed Potato Muffins is something that I have loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Cheesy Mashed Potato Muffins:

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

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Steps 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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