Mini potato muffins using leftover mashed potatoes!
**Ingredients:**
- Potatoes: 4–5 medium, peeled and grated
- Cornstarch: 2 tablespoons
- Onion: 1, finely chopped
- 1 cup leftover mashed potatoes
- 1 egg (optional, for binding)
- 1/2 cup grated cheese (optional, for added flavor)
- Salt and pepper to taste
- 1–2 tablespoons olive oil (for greasing muffin tin)
- Fresh herbs (like parsley or thyme) for garnish (optional)
*Instructions:**
1. **Preheat the oven** to 375°F (190°C) and grease a mini muffin tin with olive oil or line with muffin liners.
2. **Grate the potatoes** into a large bowl and squeeze out any excess moisture using a clean kitchen towel or paper towel.
3. **Sauté the onions**: In a small pan, heat a little olive oil and sauté the finely chopped onion until translucent and slightly golden, about 3–5 minutes.
4. **Mix the ingredients**: In a large bowl, combine the grated potatoes, sautéed onions, cornstarch, leftover mashed potatoes, grated cheese (if using), salt, and pepper. Add the egg if you want to bind everything together.
5. **Spoon the mixture** into the mini muffin tin, pressing the mixture down slightly to form compact little muffin shapes.
6. **Bake** for about 20–25 minutes, or until the muffins are golden brown and crispy on top. A toothpick inserted into the center should come out clean.
7. **Garnish** with fresh herbs if desired and serve warm!
Enjoy these healthy and tasty mini potato muffins as a side dish or snack! ????
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