What can I substitute for mashed potatoes?

If you're looking for a lower-carb option, consider using cauliflower puree. It has a similar consistency and absorbs flavors beautifully!

Can I make these muffins ahead of time?

Yes, these muffins can be made ahead of time and stored in the refrigerator for up to 3 days. They reheat well in the oven or microwave.

Absolutely! Once cooled, wrap the muffins tightly in plastic wrap and store them in an airtight container. They can be frozen for up to 2 months.

When they are golden brown on top and a toothpick inserted into the center comes out clean, your muffins are ready to be enjoyed!

Feel free to customize with vegetables like spinach or kale, or experiment with different types of cheese for a unique flavor profile!

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Preheat your oven to 350°F (175°C) and grease a muffin tin.
In a skillet, heat olive oil over medium heat. Add chopped leeks and sauté until soft and fragrant.
Add ground mince to the skillet, season with salt, pepper, garlic powder, onion powder, and thyme. Cook until browned.
Combine the leek and meat mixture with mashed potatoes, shredded cheese, beaten eggs, and milk in a large bowl; mix until thoroughly combined.
Spoon the mixture into the muffin tin, filling each cup about 3/4 full.
Bake for 25-30 minutes or until golden and a toothpick inserted comes out clean. Let cool before serving.

These muffins can be made ahead of time and stored in the fridge for up to 3 days. They reheat well in the oven or microwave.