Why You’ll Love Them:
- Crispy edges, tender centers—thanks to the magic of oven heat.
- Meal-prep friendly—freeze well for quick reheating.
- Endlessly adaptable—add cheese, herbs, or bacon for extra flair.
The Science Behind the Recipe
Understanding these techniques ensures perfect muffins:
- Potato starch: Acts as a natural binder, reducing the need for excess flour.
- Baking powder lift: Creates air pockets for a light, fluffy texture.
- Maillard reaction: High heat browns the exterior for crispy edges.
Ingredients & Substitutions
Base Ingredients
- 2 cups (300g) mashed potatoes(cooled; leftover or freshly made)
- 1¼ cups (150g) all-purpose flour (or gluten-free 1:1 blend)
- 2 tsp baking powder
- ½ tsp salt, ¼ tsp black pepper
Wet Ingredients
- 2 large eggs, beaten
- ½ cup (120ml) milk (or unsweetened almond milk)
- ¼ cup (60g) melted butter (or olive oil)
Flavor Boosters (Optional)
- ½ cup (50g) shredded cheddar cheese
- 2 tbsp chopped chives or green onions
- ¼ cup (30g) cooked, crumbled bacon
- 1 tsp garlic powder or ½ tsp smoked paprika
Step-by-Step Instructions
1. Prep the Potatoes
- Use cooled mashed potatoes (warm potatoes may melt the butter too quickly).
- For extra fluffiness, whip potatoeswith a fork to remove lumps.
Pro Tip: Leftover garlic/herb mashed potatoes add fantastic flavor!
2. Mix Dry & Wet Separately
- Dry bowl: Whisk flour, baking powder, salt, and pepper.
- Wet bowl: Combine eggs, milk, and melted butter.
3. Combine Gently
- Fold wet ingredients into dry until just combined (overmixing = dense muffins).
- Gently stir in mashed potatoes and any add-ins (cheese, herbs, etc.).