Cheesy mashed potato muffins are an ingenious way to turn something as humble as leftover mashed potatoes into a warm, satisfying, and flavorful snack or side dish. These muffins are soft on the inside, golden on top, and incredibly versatile. Whether served at brunch, packed in lunchboxes, or enjoyed as a side with soup or salad, they’re crowd-pleasers through and through.
Ingredients
2 cups mashed potatoes (smooth and lump-free)
1 egg
1/2 cup shredded cheddar cheese
2 tablespoons chopped chives or green onions
Salt and pepper to taste
Optional: 1/4 cup grated Parmesan for extra savory depth
Optional: Cooked crumbled bacon or sautéed mushrooms for variation
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a standard muffin tin or line it with silicone cups.
In a mixing bowl, combine the mashed potatoes, egg, shredded cheddar, chopped chives, and season with salt and pepper. If you’re using Parmesan or any optional add-ins like bacon or mushrooms, stir those in as well.
Mix everything until well combined. The texture should be thick and scoopable.
Spoon the mixture into each muffin cup, filling them to the top and smoothing the surface with the back of a spoon.
Bake for 20 to 25 minutes or until the tops are golden brown and lightly crisp.
Allow the muffins to cool slightly in the tin before lifting them out. Serve warm or at room temperature.
Tips for Best Results
Make sure the mashed potatoes you use are smooth and creamy, without any large lumps. Cold leftovers straight from the fridge work well, but it’s best to bring them to room temperature first for easier mixing.
If your mashed potatoes were heavily seasoned the day before, reduce added salt in the recipe to avoid over-salting.
Use a non-stick muffin tin or well-greased silicone cups to make unmolding easier. Letting the muffins cool a few minutes before removing them will also help them firm up.
To get a slightly crispier top, you can sprinkle a little extra cheese or a dusting of breadcrumbs over each muffin before baking.
Flavor Variations
These muffins are a blank canvas. The basic version is delicious on its own, but you can experiment with a wide variety of additions depending on what you have on hand.
Bacon and Cheese: Add 1/4 cup of cooked crumbled bacon to the mixture for a smoky boost.
Herbed Parmesan: Mix in 1/4 teaspoon each of thyme, rosemary, and oregano with the Parmesan for a fragrant herbal note.
Garlic and Mushroom: Stir in 1/4 cup of finely diced sautéed mushrooms and a pinch of garlic powder or fresh minced garlic for earthiness.
Jalapeño Cheddar: Finely chop one jalapeño (remove seeds for milder flavor) and add it to the mix with sharp cheddar for a spicy twist.
Caramelized Onion and Gruyère: Substitute cheddar with shredded Gruyère and fold in a few tablespoons of caramelized onions for a gourmet version.
Serving Suggestions
These muffins are wonderfully versatile. Here are a few ways to enjoy them:
Brunch Staple: Serve alongside scrambled eggs or an omelette for a hearty morning meal.
Lunchbox Side: They’re perfect chilled or room temperature in lunchboxes with a side of fruit or raw veggies.
Soup Companion: Serve warm with creamy tomato soup, chicken noodle, or vegetable stew.
Appetizer Platter: Make mini versions in a mini muffin pan and serve with sour cream, ranch, or hot sauce for dipping.
Dinner Side: Use them as a fun replacement for mashed potatoes during dinner—especially with grilled or roasted meats.
Storage and Reheating
Cheesy mashed potato muffins store well and make great make-ahead options.
Refrigerator: Place cooled muffins in an airtight container and refrigerate for up to 4 days.
Freezer: Freeze in a single layer on a baking tray until solid, then transfer to a freezer-safe bag or container. They keep well for up to 2 months.
Reheating:
– Oven: Reheat at 350°F (175°C) for 8 to 10 minutes until warmed through.
– Air fryer: Heat at 180°C (350°F) for 5 to 6 minutes for a crispier outside.
– Microwave: Heat on medium power for 30 to 60 seconds. Texture may be softer.
Creative Uses for Leftover Mashed Potatoes
Leftover mashed potatoes are often overlooked, but they can be repurposed into several exciting dishes. Besides muffins, here are some ideas:
Potato Croquettes: Mix mashed potatoes with cheese and herbs, shape into logs, coat in breadcrumbs, and fry or bake.
Potato Pancakes: Combine mashed potatoes with an egg, a little flour, and pan-fry into crisp patties.
Potato Waffles: Add eggs, cheese, and flour to mashed potatoes and cook in a waffle iron.
Shepherd’s Pie: Spread leftover potatoes over a savory meat and veggie filling and bake.
Potato Soup Thickener: Stir mashed potatoes into soups and stews for body and creaminess.
These muffins are among the simplest, most satisfying ways to put leftover mash to good use.
Gluten-Free Version
The base recipe is naturally gluten-free if you ensure your mashed potatoes were made without added flour or thickeners. Just double-check that any cheese or mix-ins used are also gluten-free. There’s no flour or breadcrumbs required in the core muffin batter.
If you want to add a bit more structure or crispiness and still stay gluten-free, try mixing in 1 to 2 tablespoons of gluten-free flour, cornstarch, or a spoonful of almond flour.
Mini Muffin Option
Making mini versions is a great idea for parties, lunchboxes, or appetizers.
Spoon the mixture into mini muffin tins and bake at the same temperature for about 12 to 15 minutes. Keep an eye on them—they cook quickly. They’ll turn into perfect bite-sized cheesy morsels.
Serve with a dollop of sour cream, a tiny spoonful of chutney, or a swirl of sriracha mayo on top.
Brunch Board Addition
These muffins are a great savory item to balance a sweet-heavy brunch spread. Arrange them on a brunch board with:
– Mini quiches
– Deviled eggs
– Fresh fruit
– Mini pancakes
– Baked tomatoes
– Cheese cubes
They offer flavor, heartiness, and balance to a mixed breakfast or brunch table.
Kid-Friendly and Customizable
These muffins are great for kids—soft, cheesy, and easy to eat by hand. If your kids don’t like green onions, skip them or swap for a milder herb. You can sneak in finely chopped veggies like steamed broccoli, grated zucchini, or carrots for added nutrition.
For picky eaters, making half a batch plain and half with extras is an easy solution.
Entertaining Tip
Hosting guests for a casual gathering? Make a batch or two of these muffins as a snack or side that doesn’t require utensils. You can serve them warm in a napkin-lined basket or as part of a buffet spread. The cheesy aroma and golden tops are inviting and satisfying.
Pair with a chilled white wine or a sparkling lemonade for a perfect casual combo.
Why This Recipe Works
Mashed potatoes have just the right balance of starch and creaminess to hold together in muffin form. The egg acts as a binder, the cheese adds flavor and meltiness, and the chives or onions give them a little lift. Baked in a muffin tin, they hold their shape, brown lightly, and reheat beautifully.
The recipe doesn’t rely on flour or leavening agents, keeping it simple, gluten-optional, and focused on flavor.
You can double or triple the recipe as needed, and it adapts to a wide variety of preferences and ingredients.
Conclusion
Cheesy mashed potato muffins are an easy, adaptable, and delicious way to turn yesterday’s side dish into today’s savory snack. Whether you keep them simple or dress them up with herbs, bacon, or onions, they deliver flavor and comfort in every bite. With just a few ingredients and a muffin tin, you can create something that feels brand new and always hits the spot.
Let them shine on your brunch table, pair them with soups and salads, or just enjoy them as a warm midday treat. However you serve them, you’ll be glad you gave your mashed potatoes a second life.