Ingredients Quantity:**
– 1 ½ cups mashed potatoes (about 2 cups before mashing)
– 1 ¼ cups all-purpose flour
– 1 tablespoon baking powder
– ½ teaspoon salt
– ¼ teaspoon black pepper
– ½ teaspoon garlic powder (optional)
– ½ cup milk
– ¼ cup unsalted butter, melted
– 1 large egg
– 1 cup shredded cheese (cheddar or your choice, optional)
– ¼ cup chopped fresh chives or parsley (optional)
**Optional Additions:**
– ½ cup cooked bacon bits
– ¼ cup finely chopped onions
– ¼ cup sour cream for extra moisture and tang
– ¼ teaspoon paprika or cayenne pepper for a bit of heat
**Tips for Success:**
1. Use mashed potatoes that are well-seasoned and smooth for the best texture.
2. Ensure that the mashed potatoes are not too watery; if they are, reduce the milk slightly.
3. Do not overmix the batter; mix just until combined to avoid dense muffins.
4. Grease the muffin tin well or use paper liners to prevent sticking.
Instructions:**
1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, combine the flour, baking powder, salt, black pepper, and optional garlic powder.
3. In another bowl, mix together the mashed potatoes, milk, melted butter, and egg until smooth.
4. Gradually fold the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the optional cheese, chives, or any other add-ins if using.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.