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These Cheesy Mashed Potato Muffins are the perfect way to transform leftover mashed potatoes into something irresistibly delicious. Crispy on the outside, soft and cheesy inside, they make an excellent snack, side dish, or light lunch. You only need a few basic ingredients and a muffin tin to create these savory bites that are ideal for both kids and adults. Serve them warm with sour cream or your favorite dipping sauce, and watch them disappear in minutes!

Full recipe

Ingredients

2 cups (450 g) mashed potatoes (preferably cold or leftover)
1 cup (100 g) shredded cheddar cheese
2 eggs
1/4 cup (25 g) grated Parmesan cheese
1/4 cup (60 ml) milk
2 tablespoons (30 g) sour cream
1/4 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons chopped chives or green onions (optional)
1/4 cup (30 g) breadcrumbs (for topping)
Butter or oil for greasing the muffin tin

Directions

Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with butter or oil.
In a large bowl, combine the mashed potatoes, cheddar cheese, eggs, Parmesan, milk, sour cream, garlic powder, salt, and pepper. Mix well until everything is fully incorporated. Stir in the chives or green onions if using.
Scoop the potato mixture evenly into the muffin cups, filling each about 3/4 full. Smooth the tops with the back of a spoon.
Sprinkle breadcrumbs on top of each muffin for a golden, crispy finish.
Bake for 20–25 minutes or until the tops are golden brown and the muffins are set.
Let them cool in the pan for 5 minutes before removing. Serve warm with sour cream or dipping sauce.

Nutrients and Preparation Time

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories per muffin: Approx. 140 kcal
Protein: 6g
Carbohydrates: 12g
Fat: 8g

About This Recipe

Cheesy Mashed Potato Muffins are one of those ingenious recipes born out of necessity and creativity. When you find yourself with leftover mashed potatoes after a family meal or holiday feast, these muffins turn waste into wonder. They’re compact, portable, and highly versatile. The crispy breadcrumb topping complements the creamy, cheesy interior, creating an irresistible texture and flavor combination.

Why You’ll Love This Recipe

You’ll adore these muffins for their simplicity, taste, and adaptability. Whether you serve them for breakfast, brunch, or dinner, they always deliver. They’re kid-friendly, freezer-friendly, and perfect for meal prep. Plus, the recipe is easily doubled or halved depending on your needs. These muffins also make great use of pantry and fridge staples, saving you time and money.

The Origins and Inspiration Behind the Dish

This dish draws inspiration from traditional potato cakes and croquettes found in many cultures, including Irish, German, and Eastern European cuisines. These cultures have long valued recipes that maximize ingredients and prevent waste. By baking the mashed potatoes in a muffin tin, this modern twist offers a cleaner presentation, less oil, and a hands-off cooking process that suits today’s busy kitchens.

Storage and Reheating Tips

Store leftover muffins in an airtight container in the refrigerator for up to 4 days. To freeze, let them cool completely, then place them in a freezer-safe bag or container for up to 3 months. Reheat in the oven or air fryer at 350°F (175°C) for 10 minutes or until warmed through. Avoid microwaving for too long, as it can make the muffins rubbery.

Common Variations to Try

Loaded Muffins: Add crumbled bacon, sautéed onions, or bell peppers for extra flavor.
Herb Infusion: Mix in fresh herbs like parsley, thyme, or rosemary.
Cheese Swap: Use mozzarella, gouda, or pepper jack instead of cheddar.
Spicy Kick: Add chopped jalapeños or a pinch of chili flakes for heat.
Mini Muffins: Use a mini muffin tin for bite-sized party snacks.

Pairing Recommendations

These muffins pair beautifully with grilled meats, soups, or fresh salads. Serve them alongside tomato soup for a comforting lunch or with a fried egg and avocado for a hearty breakfast. They’re also great with dipping sauces like sour cream, ranch dressing, or even ketchup for the kids.

Health Benefits

Mashed potatoes provide a source of potassium, fiber, and vitamin C. By using minimal oil and adding eggs and cheese, these muffins also offer a protein boost and calcium. Using sour cream and milk adds creaminess without needing extra butter. For a lighter version, you can use low-fat cheese and Greek yogurt in place of sour cream.

Frequently Asked Questions

Can I use instant mashed potatoes?
Yes, as long as they’re thick and fully cooled, instant mashed potatoes work fine.
Can I freeze these muffins?
Absolutely! Let them cool first, then freeze in an airtight container for up to 3 months.
Can I make them gluten-free?
Yes, just use gluten-free breadcrumbs or omit them entirely.
What’s the best cheese for this recipe?
Cheddar melts beautifully and adds great flavor, but feel free to experiment.
Can I make them in advance?
Yes! They keep well in the fridge for several days and reheat nicely in the oven or air fryer.
Can I add vegetables?
Yes, try finely chopped spinach, carrots, or cooked broccoli for added nutrition.
Are they suitable for toddlers?
Yes, just skip the salt and spicy ingredients. They make great finger food.
What dipping sauces go well with them?
Sour cream, ranch, garlic aioli, or even marinara are all great options.
Do I need to grease the muffin tin?
Yes, or use paper liners to prevent sticking.
Can I make these without eggs?
Yes, use a flax egg or mashed sweet potato as a binder substitute.

Conclusion

Cheesy Mashed Potato Muffins are a wonderful addition to your recipe repertoire—easy to make, customizable, and absolutely delicious. Whether you’re planning for a brunch gathering, packing a school lunch, or simply repurposing leftovers, this recipe checks all the boxes. It’s proof that comfort food doesn’t have to be complicated, and a little creativity can go a long way in your kitchen. Try it once, and you’ll find yourself making it again and again!