Mashed Potato Muffins are a delicious way to use leftover mashed potatoes. Baked until golden with cheese and herbs, they’re soft on the inside and lightly crisp on top. Perfect for breakfast, lunchboxes, or as a dinner side.
🛒 Ingredients (Makes 10–12 muffins)
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2 cups mashed potatoes (plain or lightly seasoned)
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1 large egg
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½ cup shredded cheese (cheddar, mozzarella, or parmesan)
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2 tbsp milk or cream
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2 tbsp melted butter or olive oil
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¼ cup cooked bacon bits or ham (optional)
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2 tbsp green onions or chives, chopped
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Salt & black pepper, to taste
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Optional: garlic powder, paprika, or Italian seasoning
👩🍳 Instructions
1️⃣ Preheat & Prep
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Preheat oven to 375°F (190°C)
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Grease or line a muffin tin
2️⃣ Mix Batter
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In a bowl, combine mashed potatoes, egg, milk, butter, salt, and pepper
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Stir until smooth
3️⃣ Add Mix-Ins
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Fold in cheese, green onions, and bacon (if using)
4️⃣ Fill Muffin Tin
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Spoon mixture evenly into muffin cups
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Sprinkle extra cheese on top if desired
5️⃣ Bake
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Bake for 20–25 minutes until tops are golden and edges are set
6️⃣ Cool & Serve
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Let cool 5 minutes before removing
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Serve warm
⭐ Tips & Variations
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Use garlic mashed potatoes for extra flavor
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Make them air fryer-friendly (350°F / 175°C for 10–12 minutes)
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Add cooked veggies like corn or spinach
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Freeze well for quick reheating
❓ Q & A
Q: Can I use instant mashed potatoes?
Yes, as long as they’re thick and not watery.
Q: Are these good for kids?
Absolutely—great finger food!
Q: Can I make them low-carb?
Try using cauliflower mash instead of potatoes.
