If you’re the kind of cook who can’t bear to let those delicious mashed potatoes go to waste, get ready to fall in love with Easy Mashed Potato Muffins. These savory little bites are crispy on the outside, creamy on the inside, and loaded with cheddar cheese, green onions, and just the right touch of garlic. Whether you’re seeking a creative make-ahead breakfast, a dinner side with personality, or a snack that’s simply impossible to resist, this recipe gives those leftover spuds a dreamy second act. Grab your muffin tin and let’s turn last night’s comfort food into tomorrow’s star dish!
Ingredients You’ll Need
The magic of Easy Mashed Potato Muffins comes from super simple ingredients you probably already have on hand. Each one plays a role in making these muffins rich, cheesy, and packed with flavor and color!
- Leftover mashed potatoes (2 cups): The star of the show, giving these muffins their moist, fluffy texture and unbeatable homemade taste.
- Large eggs (2): Hold everything together and add lightness, helping the muffins puff up beautifully in the oven.
- Shredded cheddar cheese (1 cup): Melty, savory, and deliciously gooey, cheddar gives that irresistible cheesy pull and flavor punch.
- Chopped green onions (1/4 cup): Add a fresh pop of color and a mild onion zing that brightens every bite.
- Milk (1/4 cup): Makes the mixture luxuriously creamy and helps the muffins bake up tender. (Feel free to swap for sour cream or Greek yogurt!)
- Garlic powder (1/2 teaspoon): Infuses a subtle warmth and depth, without overpowering those classic potato flavors.
- Salt (1/2 teaspoon): Pulls out all the natural flavors and balances the cheesy richness.
- Black pepper (1/4 teaspoon): Just the right touch of sharpness to bring it all together.
- Nonstick cooking spray: Ensures each little muffin pops out perfectly golden and intact!
How to Make Easy Mashed Potato Muffins
Step 1: Get the Oven and Pan Ready
Start by preheating your oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick spray, making sure to get into the corners—this step is your insurance policy for perfectly shaped, easy-release muffins later!
Step 2: Mix Your Ingredients
In a large bowl, combine your leftover mashed potatoes, eggs, shredded cheddar, green onions, milk, garlic powder, salt, and black pepper. Give it a good stir, blending until everything is smooth and evenly mixed. If your mashed potatoes are a little thick from the fridge, don’t worry—the eggs and milk will loosen things up nicely.
Step 3: Fill the Muffin Tin
Now, spoon the mixture into your prepared muffin tin. Fill each cup nearly to the top but don’t pack them down too tightly—leaving a little air helps them puff up and bake through with that golden, textured top.
Step 4: Bake Until Golden
Slide the muffin tin into your hot oven and bake for 20 to 25 minutes. You’re looking for golden tops and set centers. The aroma at this stage is enough to bring everyone to the kitchen!
Step 5: Cool and Enjoy
Let the muffins cool for at least 5 minutes in the pan. This resting time helps them firm up and pop out easily—plus, it makes them just cool enough to eat without burning your fingers. Serve warm for the ultimate comfort, or enjoy at room temperature if you’re saving a few for later.
How to Serve Easy Mashed Potato Muffins
Garnishes
Dress up your muffins with a sprinkle of extra cheddar, a handful of chopped chives or green onions, or even a little dollop of sour cream. These simple touches add a fresh pop of color and a bit more flavor to each bite.
Side Dishes
Easy Mashed Potato Muffins are right at home alongside everything from crispy bacon and scrambled eggs at breakfast to savory roasted chicken or steamed veggies at dinnertime. They transform even simple soups or salads into something special and hearty!
Creative Ways to Present
Try serving your Easy Mashed Potato Muffins on a pretty platter for brunch buffets, or stack them in a basket lined with a tea towel for family dinners. For a fun twist, tuck them into lunchboxes or wrap them in wax paper for a grab-and-go snack.
Make Ahead and Storage
Storing Leftovers
Let any leftover muffins cool completely before storing them. Transfer them to an airtight container and pop them in the fridge for up to 4 days. They keep their moist, cheesy goodness and are easy to grab whenever hunger strikes.
Freezing
Want to make a batch ahead? You can freeze Easy Mashed Potato Muffins individually—just wrap each muffin tightly in plastic wrap or foil, then stash them in a zip-top freezer bag. They’ll stay tasty for up to 2 months, ready whenever you need a quick side or snack.
Reheating
For best results, reheat your muffins in the oven at 350°F for about 10 minutes, or until warmed through and slightly crisp on the edges. If you’re in a hurry, a quick zap in the microwave works, but the texture is best when gently reheated in the oven.
FAQs
Can I use instant mashed potatoes instead of homemade?
Absolutely! If you have instant mashed potatoes on hand, feel free to use them for Easy Mashed Potato Muffins. Just prepare them according to package instructions and proceed as directed. They may be a touch softer, but the flavor will still be great.
What other cheeses can I use?
Cheddar is classic, but you can easily swap in any cheese you love—Monterey Jack, mozzarella, or even a sharp Swiss. Just stick to the same amount for best results and go for a cheese that melts well.
Can I make these muffins gluten free?
Yes! As written, Easy Mashed Potato Muffins don’t contain any flour, so they’re a naturally gluten free treat. Just double-check that your mashed potatoes and add-ins are free of gluten-containing ingredients.
How do I keep the muffins from sticking to the tin?
Generously coating your muffin tin with nonstick spray is usually enough, but you can also use silicone muffin pans or paper liners for extra security. Let the muffins cool for a few minutes before removing them to help them release cleanly.
Are these muffins good for breakfast?
Definitely! They’re packed with protein and make a comforting, portable grab-and-go breakfast. Pair them with fruit or a smoothie for a well-rounded morning meal that’s a far cry from ordinary leftovers.
Final Thoughts
If you’re ready to give your leftover potatoes new life, this is one recipe you can count on to impress. Easy Mashed Potato Muffins are a delight to eat, easy to customize, and make every meal a little bit more special. Try them once, and you may just find yourself making extra mashed potatoes on purpose!
Print
Easy Mashed Potato Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Easy Mashed Potato Muffins are a delicious way to use up leftover mashed potatoes. Cheesy, savory, and simple to make, these muffins are perfect for a quick side dish or snack.
Ingredients
Leftover Mashed Potatoes:
2 cups
Eggs:
2 large
Cheddar Cheese, shredded:
1 cup
Green Onions, chopped:
1/4 cup
Milk:
1/4 cup
Garlic Powder:
1/2 teaspoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Nonstick Cooking Spray
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 12-cup muffin tin with nonstick spray.
- Prepare the mixture: In a large bowl, combine the mashed potatoes, eggs, cheese, green onions, milk, garlic powder, salt, and pepper. Mix until fully combined and smooth.
- Fill the muffin tin: Evenly spoon the mixture into the prepared muffin tin, filling each cup nearly to the top.
- Bake: Bake for 20–25 minutes, or until the tops are golden and the muffins are set.
- Cool and serve: Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature.
Notes
- You can substitute sour cream or plain Greek yogurt for milk for a creamier texture.
- These muffins can be made ahead and reheated for a quick breakfast or side dish.
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