Mashed Potato Muffins are the ultimate way to reinvent leftover potatoes into golden, cheesy bites. Crispy on the outside with a fluffy, creamy center, these muffins are perfect for brunch, potlucks, or as a quick make-ahead side. They combine comfort, flavor, and convenience in one easy-to-bake recipe that kids and adults alike will love.
I first made these muffins after a large family dinner left me with a big bowl of mashed potatoes. I didn’t want them to go to waste, so I experimented by mixing in cheddar, eggs, sour cream, and a few flavorful extras, then baking them in a muffin tin. When I pulled them out of the oven, the edges were golden and crisp while the centers stayed soft and cheesy. Everyone reached for seconds, and I realized this was a perfect recipe for turning leftovers into a dish that felt brand new.
Why Mashed Potato Muffins Are a Game Changer
Perfect way to use leftovers
Mashed Potato Muffins transform ordinary leftovers into a dish that feels special. Leftover mashed potatoes get a second life when mixed with cheese, eggs, and seasonings. They are portioned into individual muffins, making them easy to serve and enjoy. This method reduces food waste while creating something everyone will want to eat.
Adding optional ingredients like crumbled bacon or green onions enhances flavor and texture. The muffins are versatile—you can customize them for your family’s tastes, making each batch slightly different and even more delicious.
Crispy exterior, creamy interior
The magic of Mashed Potato Muffins lies in their texture. Baking in a greased muffin tin allows the edges to crisp beautifully while keeping the centers soft. Broiling for an extra minute or two intensifies the golden crust, giving a contrast that feels indulgent. Each bite is a balance of crunch and creaminess that feels like comfort food elevated.
How to Make Mashed Potato Muffins
Mixing the ingredients
Start by combining 4 cups of cooled mashed potatoes with 1 cup of shredded sharp cheddar, ½ cup sour cream (or Greek yogurt), 2 lightly beaten eggs, ¼ cup chopped green onions, and ¼ cup crumbled cooked bacon if desired. Season generously with salt and freshly ground black pepper, and add optional spices like garlic powder, smoked paprika, or a pinch of cayenne.
Mix everything thoroughly until smooth and evenly combined. Using cooled potatoes is key—they hold their shape and mix easily without the eggs cooking prematurely.
Filling and baking
Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin. Spoon the potato mixture into each muffin cup, filling to the top, and press lightly to pack.
Bake for 20–25 minutes until golden on top and set in the center. For extra crispness, broil the muffins for 1–2 minutes at the end, but watch closely to prevent burning. Once baked, let the muffins cool 5–10 minutes, loosen the edges with a knife, and lift them out carefully.
Serving and Enjoying
Perfect for any meal
Mashed Potato Muffins make a versatile side. Serve them alongside roast meats, grilled chicken, or your favorite brunch dishes. They also work beautifully as snacks or party appetizers because they are portioned individually and easy to pick up.
Sprinkling extra cheese or crushed crackers on top before baking adds crunch and visual appeal. Kids love the cheesy flavor, while adults appreciate the creamy interior and crispy edges.
Storage and reheating
Store baked muffins in an airtight container in the fridge for up to 4 days. You can freeze baked or unbaked muffins for up to 3 months. To reheat, warm in the oven at 350°F for 10–12 minutes for the best texture. These muffins maintain their creamy interior and crispy exterior even after reheating.
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Combine mashed potatoes, cheddar, sour cream, eggs, green onions, bacon, and seasonings in a large bowl.
- Spoon mixture into muffin cups, filling to the top and pressing lightly.
- Bake 20–25 minutes until golden and centers are set.
- Optional: broil 1–2 minutes for extra crispiness.
- Cool 5–10 minutes, loosen edges, and lift muffins out. Serve warm.
Notes
Tips and Variations
Cheese and flavor options
While sharp cheddar is classic, you can experiment with pepper jack, mozzarella, or a blend of cheeses for different flavor profiles. Adding herbs such as chives, parsley, or thyme enhances the savory notes without overpowering the potatoes.
Make-ahead convenience
Mashed Potato Muffins are perfect for make-ahead meals. Assemble and refrigerate unbaked muffins overnight, then bake fresh the next day. This is ideal for brunches, holiday gatherings, or busy weeknight dinners.
Binding and texture tips
Don’t skip the eggs—they bind the muffins and help them hold shape. Using a well-greased muffin tin prevents sticking and ensures easy removal. Pressing the mixture lightly into each cup helps create the perfect muffin shape with crispy edges.
Frequently Asked Questions
Can I use freshly made mashed potatoes?
Yes, just let them cool before mixing so the eggs don’t scramble.
Can I make them vegetarian?
Absolutely—omit bacon and use extra cheese or vegetables like sautéed mushrooms or peppers.
Do they freeze well?
Yes. Freeze baked or unbaked muffins in airtight containers for up to 3 months.
Can I make mini muffins?
Yes. Reduce baking time to 12–15 minutes for smaller portions.
How do I make them extra crispy?
Broil 1–2 minutes at the end or sprinkle extra cheese on top before baking.
Conclusion
Mashed Potato Muffins turn leftover mash into a crispy, cheesy, savory delight that’s easy to make and endlessly versatile. With creamy centers, golden edges, and the option for bacon or green onions, they elevate a simple side into a crowd-pleasing dish. Perfect for brunch, snacks, or a make-ahead side, these muffins bring comfort, flavor, and convenience to any table.
