Here’s a delicious and easy Cheesy Mashed Potato Muffins recipe. These are perfect as a side dish, snack, or even breakfast.
Ingredients (for 12 muffins)
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2 cups leftover mashed potatoes (or freshly made)
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1 cup shredded cheese (cheddar, mozzarella, or a mix)
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1/4 cup milk (adjust for creaminess)
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2 large eggs
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1/2 teaspoon garlic powder (optional)
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1/4 teaspoon black pepper
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1/2 teaspoon salt (if your mashed potatoes aren’t salty enough)
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1/2 cup all-purpose flour (to bind, can use a bit more if mixture is too soft)
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Optional mix-ins: cooked bacon bits, chopped chives, green onions, or cooked vegetables
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Butter or nonstick spray (for greasing muffin tin)
Instructions
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Preheat oven:
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin. -
Mix base ingredients:
In a large bowl, combine mashed potatoes, eggs, milk, garlic powder, salt, and pepper. Mix until smooth. -
Add cheese and flour:
Stir in shredded cheese and flour until fully incorporated. The mixture should be thick enough to hold its shape in a muffin tin. Add more flour if needed. -
Add optional mix-ins:
If using extras like bacon, chives, or veggies, fold them in now. -
Fill muffin tin:
Spoon the mixture evenly into the muffin cups, filling almost to the top. -
Bake:
Bake for 20–25 minutes, or until the tops are lightly golden and firm to the touch. -
Cool slightly and serve:
Let the muffins cool for 5 minutes before removing from the tin. Serve warm with sour cream, ketchup, or your favorite dipping sauce.
Tips
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Cheesy topping: Sprinkle extra cheese on top before baking for a golden crust.
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Crispy edges: For crispier edges, lightly brush the muffin cups with melted butter.
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Make ahead: These muffins can be made in advance and reheated in the oven or air fryer.
If you want, I can also give you a super-cheesy, extra-crispy version that uses potato skins and a crunchy topping, which makes them taste almost like a loaded potato bite!
Do you want me to give that version too?