If you love comfort food, you simply have to try these Easy Mashed Potato Muffins! They’re the answer to leftover mashed potatoes, transforming them into golden, cheesy, portable treats perfect for breakfast, snacking, or as a show-stopping side. Imagine the familiar, creamy fluffiness of mashed potatoes, now with crisp edges and melty cheese in every bite. Whether you’re looking to jazz up your dinner spread or searching for a kid-friendly lunchbox addition, these muffins deliver on flavor, convenience, and delight every single time.
Ingredients You’ll Need
With just a handful of kitchen staples, this recipe proves that simple really can be sensational. Each ingredient plays an important role, whether it’s bringing creaminess, a boost of flavor, or that irresistible cheesy top.
- Leftover mashed potatoes (2 cups): The heart and soul of the recipe, giving you a perfectly tender base while reducing food waste!
- Large eggs (2): Essential to bind everything together and go from creamy potatoes to handheld muffins.
- Shredded cheddar cheese (1/2 cup): For gooey pockets of cheese and a gorgeous golden top.
- Grated Parmesan cheese (1/4 cup): Adds a savory, nutty kick plus even more depth of flavor.
- Chopped green onions (1/4 cup): A pop of color and a mild oniony bite that brightens up each muffin.
- Garlic powder (1/4 teaspoon): Just enough to dial up the savory goodness without overpowering.
- Salt (1/4 teaspoon): Pulls all the flavors together—taste your potatoes first, and adjust as needed!
- Black pepper (1/4 teaspoon): A gentle warmth that rounds out your muffin’s flavor.
- Sour cream (1/4 cup, optional): For the extra-lush, silky muffins—especially if your mashed potatoes are on the firmer side.
- Nonstick cooking spray: Ensures you’ll easily pop out every perfectly baked muffin without a mess.
How to Make Easy Mashed Potato Muffins
Step 1: Prepare Your Muffin Tin
Start by preheating your oven to 375°F. Grab a standard 12-cup muffin tin and give it a thorough spritz of nonstick cooking spray. This step keeps every muffin intact, so you get crispy edges and easy release with zero fuss.
Step 2: Mix the Muffin Batter
In a large bowl, combine your leftover mashed potatoes, eggs, both kinds of cheese, green onions, garlic powder, salt, and black pepper. If you want the creamiest texture, fold in that optional sour cream—it makes a real difference! Stir everything together until the mixture looks smooth, thick, and evenly blended.
Step 3: Fill the Muffin Tin
Divide the potato mixture evenly among the muffin cups, filling each nearly to the top. Take a moment here—don’t be afraid to gently smooth the tops with the back of your spoon for extra pretty, uniform muffins.
Step 4: Bake
Place the loaded muffin tin into your preheated oven and bake for 20–25 minutes. You’re looking for those iconic golden, set tops. The cheese will melt, the muffins will puff, and your kitchen will smell absolutely amazing during this step!
Step 5: Cool Briefly and Serve
Let the Easy Mashed Potato Muffins cool in the pan for 5 minutes. This helps them firm up, so you can pop them out without breaking. Serve warm for the best gooey cheese factor!
How to Serve Easy Mashed Potato Muffins
Garnishes
Top each muffin with a sprinkling of extra green onions, fresh herbs like parsley or chives, or even a little more grated cheddar for a sparkle of color and flavor. If you love a touch of heat, a dash of hot sauce works beautifully, too.
Side Dishes
Pair these muffins with a hearty salad, grilled or roasted vegetables, or alongside your favorite protein—think crispy chicken, glazed salmon, or a big bowl of chili. They even hold their own at brunch, cozied up next to scrambled eggs or fruit salad.
Creative Ways to Present
Turn Easy Mashed Potato Muffins into miniature appetizers by garnishing with a dollop of sour cream and a few crumbles of cooked bacon. Or, tuck them into lunchboxes for a fun, savory surprise. Arranged on a platter, they look like a basket of gourmet savory cupcakes!
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container in the fridge. They’ll stay fresh for up to 4 days and taste just as delicious the next day—perfect for meal prep or busy weeknights.
Freezing
Easy Mashed Potato Muffins freeze exceptionally well. Once they’re fully cooled, arrange them in a single layer in a freezer-safe bag or container. Freeze for up to two months, then thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply pop a muffin in the microwave for 20–30 seconds, or warm them in a 350°F oven for 5–10 minutes to revive their crisp edges. They’re excellent both ways, making them as convenient as they are tasty.
FAQs
Can I use instant mashed potatoes for this recipe?
Absolutely! While homemade mashed potatoes add an extra cozy touch, instant mashed potatoes work just fine for Easy Mashed Potato Muffins. Just make sure they’re thick, not runny, for the best muffin structure.
What other cheeses can I use?
You can swap the cheddar and Parmesan for whatever you love or have on hand—think Monterey Jack, mozzarella, or even pepper jack for a little kick. Mixing different cheeses is another way to customize the flavor!
How do I make these muffins gluten-free?
No worries—they’re naturally gluten-free as long as your mashed potatoes don’t contain any flour or breadcrumbs. Always double-check any seasonings or add-ins you use if you’re cooking for someone with gluten sensitivities.
Can I add meat or veggies to Easy Mashed Potato Muffins?
Definitely! Toss in cooked, crumbled bacon, chopped ham, or sautéed veggies like bell peppers or spinach for added texture and flavor. Just avoid anything too watery, so the muffins hold their shape.
Are these muffins good at room temperature?
Yes! Easy Mashed Potato Muffins taste great both warm and at room temperature, making them an ideal addition to picnics, potlucks, or lunchboxes. They’re delicious and travel-friendly wherever you take them.
Final Thoughts
If you’ve got leftover mashed potatoes, these Easy Mashed Potato Muffins are the most fun and flavorful way to give them new life. They’re cheesy, golden, and endlessly customizable—a true family favorite waiting to happen. Give them a try and watch everyone reach for seconds!
Print
Easy Mashed Potato Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These easy mashed potato muffins are a delicious way to use up leftover mashed potatoes. Cheesy, savory, and simple to make, they are perfect as a side dish or a snack.
Ingredients
Ingredients:
- 2 cups leftover mashed potatoes
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sour cream (optional, for creamier texture)
- nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 12-cup muffin tin with nonstick spray.
- Prepare the mixture: In a large bowl, combine the mashed potatoes, eggs, cheddar cheese, Parmesan, green onions, garlic powder, salt, pepper, and sour cream if using. Mix until well combined and smooth.
- Fill the muffin tin: Spoon the mixture evenly into the prepared muffin tin, filling each cup nearly to the top.
- Bake: Bake for 20–25 minutes, or until the tops are golden and set.
- Cool and serve: Let cool in the tin for 5 minutes before removing. Serve warm.
Notes
Notes:
- Great use for leftover mashed potatoes.
- Add cooked crumbled bacon or chopped ham for extra flavor.
- These can be made ahead and reheated in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
