Potato Muffins
Savory potato muffins with mashed potatoes, potato starch, Swiss cheese, and thyme. A fluffy, herb-scented savory muffin that uses leftover mashed potatoes in the batter.
YIELD
12 servingsPREP
10 minCOOK
25 minREADY
35 minLeftover mashed potatoes mixed into muffin batter with potato starch, Swiss cheese, and fresh thyme. These savory muffins are tender, fluffy, and taste like a warm potato roll in muffin form.
The double potato approach (mashed potatoes plus potato starch in the flour blend) gives these a distinctly potato-forward flavor and a moist, soft crumb that regular muffins don’t have. Potato starch creates a lighter texture than using all-purpose flour alone.
Thyme is the herb that makes these feel like a proper savory baked good rather than a sweet muffin missing its sugar. It pairs naturally with potato and cheese.
Mix the wet and dry ingredients separately, then combine with just a few stirs. Overmixing makes these tough and dense instead of tender.
Kitchen Tips
- Use warm (not hot) mashed potatoes. They blend more smoothly with the milk and egg than cold mashed potatoes, which stay lumpy.
- Fill muffin cups ¾ full. Overfilling causes mushroom tops that look dramatic but bake unevenly.
- The sugar is optional. Without it, these are fully savory and pair well with soups and stews. With it, they’re slightly sweet-savory.
- Cool in the tin for 3 minutes before removing. They’re too soft to handle straight from the oven.
Variations
- Cheddar chive: Use sharp cheddar instead of Swiss and add chopped chives for a more assertive flavor.
- Loaded potato muffins: Fold in crumbled bacon and a dollop of sour cream into the batter.
Ingredients
Directions
Makes 12 standard muffins Note; I have made these using no sugar and low-fat margarine, and do not notice much difference in the quality.
Preheat oven to 400?F.
Butter standard muffin tins. In a large bowl, stir and toss together the flour, potato starch, sugar (if used), baking powder, salt and tyme.
Set aside.
In a medium bowl whisk together the milk and mashed potatoes, then add the egg, melter butter (or margarine) and cheese, and whisk until well mixed.
Add to the combined dry ingredients and stir just until blended.
Spoon into the prepared muffin tins, filling each cup about ¾ full.
Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes.
Cool in the tins for 3 minutes, then remove.
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