Fluffy, cheesy, and golden brown — these Mashed Potato Muffins are the ultimate way to transform leftovers into a savory treat. Perfect as a side dish, snack, or even a grab-and-go breakfast.
Recipe Card
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Dietary: Vegetarian, Kid-Friendly
Ingredients
- Leftover mashed potatoes
- Egg
- Shredded cheddar cheese
- Fresh chives
- Salt and black pepper (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease or line a 12-cup muffin tin.
- In a large bowl, mix mashed potatoes, egg, half of the cheddar cheese, and half of the chives until smooth and combined.
- Scoop the mixture evenly into the muffin tin, filling each cup about ¾ full.
- Top each muffin with remaining cheddar cheese.
- Bake for 20–25 minutes, until golden and set.
- Sprinkle with remaining fresh chives before serving.
Notes:
- Works best with creamy, seasoned mashed potatoes.
- Can be made with instant mashed potatoes if needed.
- Great way to use up holiday leftovers.
Introduction
These Mashed Potato Muffins are a clever twist on leftovers that turn plain mashed potatoes into something special. With just a handful of ingredients, you’ll have a batch of savory muffins that are cheesy, fluffy, and irresistible. They’re especially popular around the holidays when leftover mashed potatoes are in abundance, but honestly, they’re good year-round.
Step-by-Step Cooking Guide
Step 1: Mix the Base
Combine mashed potatoes, egg, half the cheese, and half the chives. The mixture should be smooth but thick enough to hold shape.
Tip: If your mashed potatoes are very dry, stir in 1–2 tablespoons of milk.
Step 2: Fill the Muffin Tin
Scoop into a greased muffin pan, filling each cup ¾ full.
Tip: Use a cookie scoop for even portions.
Step 3: Add Toppings
Sprinkle cheddar cheese on top for a melty, golden crust.
Step 4: Bake and Finish
Bake until puffed and golden. Garnish with fresh chives before serving.
Ingredient Details & Substitutions
- Mashed Potatoes: Any type works (Yukon Gold or Russet recommended). Instant potatoes are fine if you’re short on time.
- Cheddar Cheese: Sharp cheddar adds the most flavor, but mozzarella, Parmesan, or Monterey Jack also work.
- Chives: Swap with green onions, parsley, or dill.
- Egg: Binds the muffins together. For egg-free, use a flax egg (1 tbsp ground flax + 3 tbsp water).
Variations & Serving Suggestions
- Loaded Potato Muffins: Add cooked bacon crumbles and sour cream.
- Veggie Version: Mix in finely chopped broccoli or spinach.
- Spicy Kick: Add ½ teaspoon chili flakes or diced jalapeños.
Serving Ideas:
Serve warm with soup, alongside eggs for breakfast, or as a side to roasted chicken or steak.
Storage & Make-Ahead
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze up to 2 months. Reheat in oven or air fryer for best texture.
- Make-Ahead: Prepare the mixture, scoop into muffin tin, cover, and refrigerate overnight. Bake fresh the next day.
Nutrition (Per Muffin, approx.)
Calories: 120 | Protein: 5g | Carbs: 10g | Fat: 6g | Fiber: 1g
FAQs
Q: Can I make these without cheese?
A: Yes, but they won’t be as rich. Try nutritional yeast for a cheesy flavor without dairy.
Q: Can I use sweet potatoes?
A: Absolutely! Mashed sweet potatoes make a slightly sweeter version.
Q: Can I double the recipe?
A: Yes, just bake in two muffin pans.
Personal Note
This recipe became a family favorite after Thanksgiving when I needed a way to repurpose leftovers. Now, I make them on purpose because my kids ask for them! They disappear fast — so I always bake an extra batch for the freezer.
