I love these easy mashed potato muffins because they’re fluffy, cheesy, and make a perfect savory side dish or snack. They’re also a fantastic way to use up leftover mashed potatoes, which means less waste and a delicious treat at the same time.
Why You’ll Love This Recipe
I enjoy this recipe because it transforms simple mashed potatoes into convenient, portable muffins that are great for any meal. They bake quickly, have a wonderful cheesy flavor, and come out golden on top with a soft inside. Whether I’m serving them alongside dinner or grabbing one for a quick snack, they always satisfy. Plus, they’re simple to customize with whatever add-ins I like, like herbs or extra cheese.
Ingredients
2 cups leftover mashed potatoes (or freshly made, cooled)
1 cup shredded cheddar cheese
2 eggs, beaten
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 cup chopped green onions (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup milk
2 tablespoons melted butter (optional, for brushing)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
In a large bowl, combine the mashed potatoes, shredded cheddar cheese, beaten eggs, and chopped green onions.
Add the flour, garlic powder, salt, and pepper. Stir everything together until well mixed.
Pour in the milk and mix until the batter is smooth and slightly thick.
Spoon the mixture evenly into the muffin cups, filling each about 3/4 full.
Optional: Brush the tops with melted butter for a golden crust.
Bake for 20-25 minutes, or until the muffins are set and the tops are lightly browned.
Let cool slightly before removing from the tin. Serve warm as a delicious side or snack.
Servings and timing
This recipe makes about 6 muffins. Preparation takes roughly 10 minutes, with a baking time of 20-25 minutes, totaling about 35 minutes from start to finish.
Variations
I like to mix things up by adding cooked bacon bits or swapping cheddar for mozzarella or pepper jack for a different flavor. Sometimes, I stir in some finely chopped herbs like parsley or chives for freshness. If I want a little heat, a pinch of cayenne or some diced jalapeños work well. For a gluten-free version, I substitute the all-purpose flour with a gluten-free blend.
Storage/reheating
I store any leftover muffins in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for about 10 minutes to bring back their crisp edges. Alternatively, microwaving for 20-30 seconds works for a quick warm-up, though they won’t be quite as crispy.
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FAQs
Can I use fresh mashed potatoes instead of leftovers?
Absolutely! Fresh mashed potatoes work just as well; just be sure they’re cooled before mixing so the eggs don’t cook prematurely.
Can I freeze these muffins?
Yes, I freeze them individually wrapped or in a sealed container for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven.
What if I don’t have green onions?
No problem. You can skip them or substitute with finely chopped regular onions or shallots for a similar flavor.
Can I make these dairy-free?
Yes, swap the cheddar for a dairy-free cheese alternative and use a plant-based milk. The texture may vary slightly but will still be tasty.
How do I make the muffins crispier?
Brushing the tops with melted butter before baking helps achieve a golden crust. Also, baking them a few extra minutes can add crunch.
Conclusion
I find these mashed potato muffins to be a wonderfully easy way to elevate leftover mashed potatoes into something special. They’re cheesy, comforting, and versatile enough for snacks, sides, or even a light meal. With simple ingredients and quick prep, this recipe is a staple I return to often for satisfying, homemade goodness.
📖 Recipe:
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Easy Mashed Potato Muffins
- Total Time: 30-35 minutes
- Yield: 6 muffins
- Diet: Vegetarian
Description
Fluffy, cheesy mashed potato muffins that make a perfect savory side dish or snack, ideal for using up leftover mashed potatoes.
Ingredients
2 cups leftover mashed potatoes (or freshly made, cooled)
1 cup shredded cheddar cheese
2 eggs, beaten
1/4 cup chopped green onions (optional)
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup milk
2 tablespoons melted butter (optional, for brushing)
Instructions
- Preheat the oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a large bowl, combine the mashed potatoes, shredded cheddar cheese, beaten eggs, and chopped green onions.
- Add the flour, garlic powder, salt, and pepper. Stir everything together until well mixed.
- Pour in the milk and mix until the batter is smooth and slightly thick.
- Spoon the mixture evenly into the muffin cups, filling each about 3/4 full.
- Optional: Brush the tops with melted butter for a golden crust.
- Bake for 20-25 minutes, or until the muffins are set and the tops are lightly browned.
- Let cool slightly before removing from the tin. Serve warm as a delicious side or snack.
Notes
Use leftover mashed potatoes or freshly made, cooled mashed potatoes.
Customize with add-ins like cooked bacon bits, different cheeses, or herbs.
For gluten-free, substitute all-purpose flour with a gluten-free blend.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10 minutes or microwave for 20-30 seconds.
Freeze individually wrapped for up to 2 months; thaw overnight before reheating.
Brush tops with melted butter before baking for a crispy, golden crust.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
