Mashed Potato Muffins
Mashed Potato Muffins! A simple recipe to turn leftover mashed potatoes into a healthy side with incredible texture and flavor! Enjoy as an appetizer, dinner side, or for breakfast with eggs! Gluten Free + Low Calorie
Servings: 12 muffins
Calories: 24kcal
Ingredients
- 3 medium white potatoes
- 1 large egg
- 1/2 cup Greek yogurt
- 1 cup unsweetened almond milk
- 1/4 cup green onions
- 1/2 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
To Make Mashed Potatoes
- Wash and peel the potatoes then place in a pot of boiling water. Boil until tender and soft. Pierce them with a fork to test.
- Remove from the pot, chop roughly then place in a food processor with milk, salt, greek yogurt, green onions and Italian seasonings.
- Blend on high until smooth.
To Make Mashed Potato Muffins
- Preheat oven to 375°F. Prepare a standard muffin tin with cooking spray. Be generous so they do not stick.
- Place mashed potatoes in a large mixing bowl with egg. Whisk together until the egg is incorporated.
- Using an ice cream scoop, scoop the mashed potatoes into the muffin tin cavities filling to the top.
- Bake at 375°F for 30 minutes until golden brown around the edges.
- Remove from the oven and let the muffins sit 5-10 minutes before removing them. Using a mini spatula to run around the edges helps to remove them.
- Enjoy immediately or keep in the refrigerator up to 7 days.
Notes
- My Amazon shop has more products similar to those used in this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1muffin | Calories: 24kcal | Carbohydrates: 1.3g | Protein: 1.2g | Fat: 0.2g | Cholesterol: 0.4mg | Sodium: 55mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 0.2mg