If you’re looking for a cozy, no-fuss recipe that turns leftovers into something exciting, these Cheesy Mashed Potato Muffins are exactly what you need. Crispy on the outside, soft and creamy on the inside, and packed with cheesy goodness, this recipe is a simple win for busy families. Whether you serve them for breakfast, tuck them into lunchboxes, or add them as a dinner side, they’re guaranteed to disappear fast.
This recipe is especially perfect when you have leftover mashed potatoes and want a fresh, fun way to reuse them—no reheating boredom here.
Why You’ll Love These Cheesy Mashed Potato Muffins
- Great for leftovers: A smart way to use mashed potatoes without waste
- Quick & easy: Simple ingredients and minimal prep
- Family-friendly: Mild, cheesy, and comforting flavors
- Versatile: Works for breakfast, snacks, or dinner sides
- Make-ahead friendly: Easy to store and reheat
These muffins are proof that comfort food doesn’t need to be complicated.
Ingredients You’ll Need
- 1½ cups mashed potatoes
- 2 large eggs
- 1 cup cheddar cheese, shredded
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup sour cream
- 2 tablespoons milk
- 1 tablespoon fresh parsley, chopped
Tip: Mashed potatoes can be homemade or leftovers—just be sure they’re not overly runny.
How to Make Cheesy Mashed Potato Muffins (Step-by-Step)
Step 1: Prep the Oven
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with paper liners.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the mashed potatoes, eggs, sour cream, and milk until smooth and well combined.
Step 3: Add Dry Ingredients
Stir in the flour, baking powder, salt, and black pepper. Mix gently until just combined—avoid overmixing.
Step 4: Fold in Cheese & Herbs
Add the shredded cheddar cheese and chopped parsley. Fold until evenly distributed.
Step 5: Fill the Muffin Tin
Spoon the mixture evenly into the prepared muffin cups, filling each about ¾ full.
Step 6: Bake
Bake for 22–25 minutes, or until the tops are lightly golden and set. A toothpick inserted should come out mostly clean.
Step 7: Cool & Serve
Let muffins cool for 5 minutes before removing. Serve warm for best texture and flavor.
Tips & Variations
- Extra crispy tops: Sprinkle a little extra cheese on top before baking
- Gluten-free: Use a 1:1 gluten-free flour blend
- Veggie add-ins: Finely chopped spinach, bell peppers, or green onions work well
- Different cheeses: Try mozzarella, Monterey Jack, or Colby-Jack
- Mini muffins: Reduce baking time to 12–15 minutes
Serving Ideas & Storage
Serve these muffins alongside scrambled eggs for breakfast, soups and salads for lunch, or roasted chicken for dinner. They’re also perfect as an after-school snack.
Storage:
- Refrigerate in an airtight container for up to 4 days
- Freeze for up to 2 months
Reheating:
Warm in the oven at 325°F or microwave briefly until heated through.
Easy Cheesy Mashed Potato Muffins Everyone Loves
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Crispy on the outside, creamy and cheesy on the inside — these Cheesy Mashed Potato Muffins are a genius way to use up leftover mashed potatoes. Perfect for quick breakfast ideas, healthy snacks, easy dinner sides, or make-ahead lunchbox food ideas. They’re packed with savory flavor, super easy to customize, and always a crowd-pleaser.
Ingredients
1 1/2 cups mashed potatoes
2 large eggs
1 cup cheddar cheese, shredded
1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp milk
1/4 cup sour cream
1 tbsp parsley, chopped
Instructions
1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, whisk mashed potatoes, eggs, sour cream, and milk until smooth.
3. Stir in flour, baking powder, salt, and black pepper until just combined.
4. Fold in shredded cheddar cheese and chopped parsley.
5. Spoon mixture into muffin cups, filling each about 3/4 full.
6. Bake 22–25 minutes, until set and tops are lightly golden.
7. Cool 5 minutes, remove from tin, and serve warm.
Notes
Mashed potatoes: Best with thick, not runny mashed potatoes. If yours are loose, add 1–2 tbsp extra flour.
Cheese options: Swap cheddar for mozzarella, Colby-Jack, or Monterey Jack.
Add-ins: Try green onions, finely chopped spinach, or diced bell pepper.
Storage: Refrigerate up to 4 days; freeze up to 2 months.
Reheat: Oven at 325°F for 8–10 minutes (best crisp) or microwave 20–30 seconds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~140 |
| Protein | 6g |
| Carbs | 13g |
| Fat | 7g |
| Fiber | 1g |
| Sodium | ~220mg |
Final Thoughts
These Cheesy Mashed Potato Muffins are the kind of recipe you’ll make once—and then keep coming back to. They’re comforting, practical, and incredibly adaptable, making them perfect for real-life cooking. If you love easy recipes that feel special without extra work, this one belongs in your regular rotation.