Mashed Potato Muffins
It all started on a chilly weeknight when I stared into the fridge, uninspired by the same old leftovers and wondering how to breathe new life into our meals. That’s when the idea of Mashed Potato Muffins came to mind—a fun, savory twist on classic comfort food. I had leftover mashed potatoes from Sunday dinner and a muffin tin calling for something creative. A little cheese here, a sprinkle of herbs there, and what came out of the oven was pure golden perfection. Crisp edges, fluffy centers, and just the right amount of cheesy goodness.
These little muffins have quickly become a household favorite. My kids gobble them up (even the picky one!), and my husband swears they’re the best thing to hit the dinner table since I discovered sheet pan meals. They’re quick, easy, and incredibly satisfying. Plus, they freeze beautifully, which is a win-win for anyone juggling school pickups, work emails, and the nightly “what’s for dinner?” dilemma.
I’ve made them for potlucks, brunches, and even tossed a couple into school lunchboxes—and they’re always a hit. There’s something about the crispy tops and creamy middles that makes them so irresistible. And the best part? You likely have everything you need sitting in your kitchen right now. So, whether you’re trying to stretch leftovers or whip up something cozy in a pinch, these Mashed Potato Muffins are your new go-to. Just wait until you see those smiling faces at the table!
Questions I Often Get Asked About This Recipe
Can I use instant mashed potatoes?
Yes! While homemade is best for flavor and texture, instant mashed potatoes work well in a pinch.
Can these be made ahead of time?
Absolutely. You can prep and refrigerate them for up to two days before baking or freeze them after baking for up to three months.
What kind of cheese works best?
Cheddar is my favorite, but mozzarella, Parmesan, or even a sharp provolone can give a delicious twist.
Can I add veggies or meat?
Yes! Add-ins like cooked bacon bits, chopped spinach, or sautéed onions can elevate the flavor even more.
How do I reheat them?
A quick warm-up in the oven or air fryer keeps them crispy. The microwave works too, but they’ll be softer.
What You Need to Make Mashed Potato Muffins
Ingredients:
3 cups mashed potatoes (leftover or fresh)
1 cup shredded cheddar cheese
1/4 cup sour cream
1/4 cup milk
1 egg
1/4 tsp garlic powder
Salt and pepper to taste
2 tbsp chopped fresh chives or parsley
Optional toppings: extra cheese, herbs, or breadcrumbs
Special Tools:
Muffin tin (standard size)
Mixing bowl
Spoon or ice cream scoop
How to Make Mashed Potato Muffins
Preheat the oven to 400°F (200°C). Lightly grease or line a muffin tin with paper liners.
In a large bowl, combine mashed potatoes, cheese, sour cream, milk, egg, garlic powder, salt, pepper, and herbs. Mix until fully combined.
Scoop the mixture evenly into the muffin tin cups. Fill each about 3/4 full and smooth the tops slightly.
Top with extra cheese or a sprinkle of herbs if desired.
Bake for 25–30 minutes or until the tops are golden and slightly crispy.
Let them cool in the pan for 5 minutes before removing. Serve warm and enjoy!
Tips for Making the Best Mashed Potato Muffins
Use cold, firm mashed potatoes for easier scooping and better texture.
Don’t skip the egg—it binds everything together and helps with structure.
Customize with flavors: Add in cooked bacon, scallions, or your favorite herbs for variety.
For crispy tops, sprinkle a bit of cheese or panko breadcrumbs before baking.
Grease your muffin tin well, even if using liners, to prevent sticking.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were a total hit at our family brunch! So easy to make and they disappeared fast.” – Amanda L.
⭐️⭐️⭐️⭐️ “Great for busy weeknights. I paired them with soup and my kids ate seconds!” – Rachel M.
⭐️⭐️⭐️⭐️⭐️ “Crispy on top, creamy in the middle—what more could you ask for? I added some bacon and it was amazing.” – Tom W.
⭐️⭐️⭐️ “Good flavor, but I think I overcooked them a bit. Will try again with a shorter bake time.” – Sara D.
⭐️⭐️⭐️⭐️⭐️ “Perfect for using up leftovers. I love that they freeze well too—great for meal prep!” – Nicole J.
Printable Recipe
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Mashed Potato Muffins
These Mashed Potato Muffins are a delicious and easy way to use up leftover mashed potatoes. With golden, crispy tops and fluffy, cheesy centers, they’re perfect for family dinners, potlucks, or even meal prepping. Quick to make and totally kid-approved, these savory muffins are an instant classic.
Ingredients
- 3 cups mashed potatoes (leftover or fresh)
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup milk
- 1 egg
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp chopped fresh chives or parsley
- Optional toppings: extra cheese, herbs, or breadcrumbs
- Special Tools:
- Muffin tin (standard size)
- Mixing bowl
- Spoon or ice cream scoop
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease or line a muffin tin with paper liners.
- In a large bowl, combine mashed potatoes, cheese, sour cream, milk, egg, garlic powder, salt, pepper, and herbs. Mix until fully combined.
- Scoop the mixture evenly into the muffin tin cups. Fill each about 3/4 full and smooth the tops slightly.
- Top with extra cheese or a sprinkle of herbs if desired.
- Bake for 25–30 minutes or until the tops are golden and slightly crispy.
- Let them cool in the pan for 5 minutes before removing. Serve warm and enjoy!
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