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