Mashed Potato Muffins – Don’t LOSE This Recipe!

A cozy, savory bake that turns humble mashed potatoes into cheesy, golden muffins your family will devour.

---

Introduction  

If you’re like many home cooks, chances are you’ve ended up with leftover mashed potatoes after a big dinner—whether it's Thanksgiving, Sunday roast, or a cozy weeknight meal. But what if we told you those leftovers could become the star of the next meal instead of a forgotten side? Enter: Mashed Potato Muffins—a brilliant, satisfying, and creative way to repurpose mashed potatoes into individual, golden, cheesy muffins packed with flavor and texture.

Think of these like savory potato cakes, baked in muffin tins for crispy edges and a fluffy interior. They are wonderfully customizable—perfect for breakfast, brunch, lunchboxes, or a quick snack. Kids love them. Adults sneak extras. And best of all, they’re incredibly simple to make with pantry staples.

Whether you're making them from scratch or using last night’s mash, these muffins can be loaded with cheese, herbs, bacon, green onions—or kept plain and buttery. They freeze well, reheat beautifully, and make a fun twist on traditional leftovers.

So, don’t lose this recipe. In fact, once you try it, you’ll start making extra mashed potatoes on purpose just to make these muffins!

---

Ingredients 

This recipe yields 12 regular-sized muffins.

Base Ingredients:

• 2 cups mashed potatoes (leftover or freshly made; room temp or cold)

• 2 large eggs

• ½ cup shredded cheddar cheese (or any melty cheese of your choice)

• ¼ cup grated Parmesan cheese

• ½ cup milk (or buttermilk for extra tang)

• ¼ cup all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt (adjust if mashed potatoes are already seasoned)

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder (optional)

• 2 tablespoons melted butter or olive oil

Optional Add-Ins (customize as you like!):

• 3 strips cooked bacon, crumbled

• 2 tablespoons chopped green onions or chives

• ¼ cup cooked vegetables (peas, corn, sautéed onions, spinach, etc.)

• ¼ cup sour cream or Greek yogurt for added moisture

Toppings (optional but delicious):

• Extra shredded cheddar or Parmesan

• Paprika or cracked pepper for garnish

• A dollop of sour cream or hot sauce on top when serving

---

Equipment Needed 

• 12-cup muffin tin

• Paper muffin liners or non-stick spray

• Large mixing bowl

• Spoon or cookie scoop for portioning

• Oven preheated to 375°F (190°C)

Tip: Use silicone muffin liners for easy removal and a crispier edge, or grease the tin generously if not using liners.

---

Step-by-Step Instructions  

Step 1: Prep the Oven and Muffin Tin

Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with cooking spray, melted butter, or line with silicone or paper liners.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the eggs, milk, and melted butter until fully combined. This mixture will help bind the mashed potatoes and add moisture.

If you’re adding sour cream or Greek yogurt, whisk it in now.

Step 3: Add the Mashed Potatoes

Add the mashed potatoes into the wet mixture. If your mashed potatoes are straight from the fridge, give them a few minutes to warm up for easier mixing. Use a spatula or whisk to blend them until smooth. Some lumps are okay!

Taste your mashed potatoes at this point. If they were already seasoned, you may want to reduce the added salt later.

Step 4: Fold in Dry Ingredients

Sprinkle in the flour, baking powder, salt, pepper, and garlic powder. Gently fold the dry ingredients into the potato mixture until no streaks of flour remain.

Step 5: Add the Cheese and Extras

Now’s the fun part—stir in your shredded cheddar, Parmesan, and any optional extras like bacon bits, chopped herbs, or vegetables.

For a Tex-Mex twist, try adding cooked corn, black beans, and a dash of cumin or chili powder. For a brunchy version, add chives and crumbled sausage.

Don’t overmix—just fold until everything is evenly distributed.

Step 6: Portion the Batter

Using a cookie scoop or spoon, divide the batter evenly among the 12 muffin cups. Fill each cup nearly to the top (they won’t rise dramatically, so a full scoop is fine).

Top each muffin with a sprinkle of cheese and a light dusting of paprika if desired.

Step 7: Bake

Bake in the preheated oven for 25–30 minutes, or until the tops are golden and the muffins are set. A toothpick inserted into the center should come out clean.

The edges will crisp up beautifully while the centers remain soft and cheesy.

Step 8: Cool and Serve

Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack.

Serve warm as a side dish, snack, or breakfast on the go. They’re excellent with sour cream, hot sauce, or a dab of butter.

---

Serving Ideas 

Mashed Potato Muffins are versatile and fit into nearly any meal.

As a Side Dish:

• Serve alongside roast chicken, meatloaf, or grilled sausages

• Pair with eggs and fruit for a hearty breakfast or brunch

As a Snack:

• Eat warm from the fridge

• Reheat for an afternoon pick-me-up

As a Meal:

• Pair with a green salad or bowl of soup

• Add to a charcuterie board with cheeses and pickles

For Kids:

• Great for lunchboxes

• Perfect size for little hands

They’re also a great party appetizer—mini muffin tins work wonderfully for bite-sized versions.

---

Tips & Tricks 

• Texture tip: Cold mashed potatoes will result in a firmer batter and muffin; room-temp or freshly made mashed potatoes will give a softer texture.

• Cheese options: Try Gruyère, Monterey Jack, smoked mozzarella, or pepper jack for different flavor profiles.

• Add protein: Mix in cooked ham, shredded rotisserie chicken, or canned tuna for a more filling muffin.

• Make them mini: Use a mini muffin tin for appetizers or kid-friendly bites. Reduce baking time to 12–15 minutes.

• Egg-free? Try replacing the eggs with ¼ cup sour cream or yogurt plus 1 tablespoon of flaxseed meal soaked in 2 tablespoons of water.

---

Variations 

1. Loaded Baked Potato Muffins: Add bacon, green onions, sour cream, cheddar, and a sprinkle of extra salt.

2. Herb & Feta Muffins: Use dill, parsley, and crumbled feta for a Mediterranean vibe.

3. Vegan Version: Use dairy-free cheese, plant milk, and a flax egg (1 tbsp ground flax + 3 tbsp water).

4. Sweet Potato Muffins: Substitute mashed sweet potatoes and add cinnamon and nutmeg for a sweet-savory twist.

5. Breakfast Muffins: Add crumbled breakfast sausage and a touch of maple syrup.

---

Storage & Reheating  

Refrigeration:

Store cooled muffins in an airtight container in the refrigerator for up to 4–5 days.

Freezing:

Wrap each muffin in plastic wrap or foil and place in a freezer bag. Freeze for up to 2 months.

Reheating:

• Microwave: 30–45 seconds for one muffin.

• Oven: Reheat at 350°F (175°C) for 10–15 minutes until warm.

• Air fryer: Reheat at 350°F for 4–6 minutes for crisp edges.

Perfect for meal prep, lunchboxes, and lazy Sunday brunch.

---

Final Thoughts 

Mashed Potato Muffins are the kind of recipe that once you try it, you’ll wonder how you ever lived without it. It’s one of those rare dishes that checks all the boxes: easy, budget-friendly, family-approved, freezer-friendly, and endlessly customizable. Whether you're making them to reduce food waste or simply because you want something cheesy, crispy, and comforting, this recipe always delivers.

They're especially ideal for holiday leftovers—transforming what might be overlooked into something crave-worthy. But once you see how simple and satisfying they are, you might start making mashed potatoes just to make these muffins.

From the crispy tops to the fluffy, savory centers, every bite is a comfort bomb waiting to happen. So don’t misplace this recipe. Bookmark it. Print it. Write it on a card and stick it to your fridge.

Because these Mashed Potato Muffins deserve a permanent place in your kitchen.