Cheesy Mashed Potato Muffins

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Cheesy Mashed Potato Muffins

Description

Cheesy Mashed Potato Muffins are a delightful twist on traditional mashed potatoes — creamy, cheesy, and baked into golden, portable little muffins! These are perfect for breakfast, brunch, or as a side dish for dinner. The crispy edges combined with the soft, cheesy interior make them irresistible for both kids and adults.

Ingredients

  • 2 cups mashed potatoes (leftover or freshly made)

  • 1 cup shredded cheddar cheese (or mix of mozzarella & cheddar)

  • 2 large eggs

  • ¼ cup sour cream or plain Greek yogurt

  • 2 tablespoons melted butter

  • 2 tablespoons chopped green onions (optional)

  • Salt and pepper, to taste

  • ½ teaspoon garlic powder (optional)

  • Cooking spray or butter (for greasing the muffin tin)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.

  2. In a large bowl, combine mashed potatoes, cheese, eggs, sour cream, butter, green onions, and seasonings. Mix well until fully combined.

  3. Spoon the potato mixture evenly into the prepared muffin tin, filling each cup nearly to the top.

  4. Sprinkle a bit of extra cheese on top if desired.

  5. Bake for 20–25 minutes, or until the tops are golden and slightly crispy around the edges.

  6. Let them cool for a few minutes before removing from the pan. Serve warm.

Notes

  • You can use leftover mashed potatoes — just make sure they’re not too runny.

  • Try adding cooked bacon bits, diced ham, or chopped spinach for extra flavor.

  • Mini muffin tins make great bite-sized appetizers!

  • These muffins can be made ahead and reheated in the oven or air fryer.

Tips

  • For crispier edges, use a silicone muffin pan or brush the tin with melted butter instead of cooking spray.

  • Add a pinch of smoked paprika or chives on top for a flavor boost.

  • Let muffins rest for 5 minutes before removing to help them firm up.

Servings

Makes 12 muffins (serves 4–6 people).

Nutritional Information (per muffin)

  • Calories: 120

  • Protein: 5g

  • Carbohydrates: 10g

  • Fat: 7g

  • Fiber: 1g

  • Sodium: 180mg
    (Values may vary depending on ingredients used.)

Benefits

  • Great way to repurpose leftover mashed potatoes.

  • High in calcium and protein from cheese and eggs.

  • Easy portion control and kid-friendly.

  • Perfect for meal prep, picnics, or lunchboxes.

Q & A

Q: Can I freeze cheesy mashed potato muffins?
A: Yes! Let them cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven at 350°F (175°C) for about 10 minutes.

Q: Can I make them dairy-free?
A: Absolutely — use dairy-free cheese, vegan butter, and a plant-based yogurt alternative.

Q: What’s the best cheese to use?
A: Sharp cheddar gives the best flavor, but you can mix in mozzarella, Monterey Jack, or even Parmesan for variation.

Q: Can I make them ahead for a party?
A: Yes. Bake them the day before, refrigerate overnight, and warm them in the oven just before serving.

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