Mashed potato muffins are a fun, tasty, and incredibly versatile way to use up leftover mashed potatoes — or to serve them in a creative, bite-sized form.
🧁 Mashed Potato Muffins
Golden on the outside, soft and cheesy on the inside, these savory muffins make a perfect side dish, brunch item, or snack. Think of them as mini loaded mashed potato bakes — no fork required.
🧾 Ingredients (Makes 10–12 muffins)
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2 cups mashed potatoes (leftovers work great!)
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2 large eggs
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½ cup shredded cheese (cheddar, mozzarella, or a mix)
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¼ cup milk (or cream)
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¼ cup chopped green onions or chives
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½ tsp garlic powder
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Salt & pepper to taste
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Optional:
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¼ cup cooked crumbled bacon
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¼ cup parmesan cheese (for topping)
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1–2 tbsp sour cream (for extra creaminess)
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🔪 Instructions
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Preheat oven to 375°F (190°C).
Grease or line a muffin tin (use silicone liners or parchment cups for easy removal). -
Mix the ingredients
In a large bowl, combine mashed potatoes, eggs, cheese, milk, green onions, and seasonings.
Mix well until smooth and creamy. -
Fill the muffin tin
Spoon mixture evenly into prepared muffin cups — fill them about ¾ full.
Optional: Sprinkle tops with parmesan or extra shredded cheese. -
Bake for 20–25 minutes, or until the tops are golden and the centers are set.
Let cool for 5–10 minutes before removing.
🧊 Storage
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Freeze for up to 2 months. Reheat in the oven or air fryer for best texture.
🍽️ Serving Ideas
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With a dollop of sour cream and extra green onions on top
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Alongside eggs for breakfast or brunch
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As a fun side dish with roasted meats or stews
🔄 Variations
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Cheddar + Broccoli: Add finely chopped cooked broccoli.
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Loaded Style: Add bacon, sour cream, and a sprinkle of scallions on top.
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Spicy Kick: Stir in a little chopped jalapeño or hot sauce.
Would you like a gluten-free,
