Mashed Potato Muffins

These Mashed Potato Muffins are perfect for using up leftover mashed potatoes, or you can whip up a fresh batch just to enjoy them anytime! Crispy, easy to make, and absolutely delicious, they make an excellent potato side dish.

Introducing Garlic Chive Mashed Potato Puffins, a delightful blend of potato puff and muffin. Flavored with garlic, freshly snipped chives, and creamy herbed cheese, these puffins are baked into individual servings using a muffin pan. They offer a creative twist on leftover mashed potatoes, transforming them into a special dish that’s perfect for any occasion.

Loaded Mashed Potato Cups are a fun and delicious way to serve up your leftover mashed potatoes. This recipe combines all the creamy, rich flavors of mashed potatoes, baked into muffin tins and topped with melted cheddar cheese. Their convenient, portable size makes them ideal for parties or potlucks!

Who doesn’t love comfort food? We’ve taken the classic mashed potatoes and turned them into colorful, savory bites that everyone will enjoy. While we can’t promise they’re low carb, we can guarantee that the smaller portions make indulging a bit lighter on the calories!

Wondering what “leftover mashed potatoes” even means? I get it—mashed potatoes rarely last long enough to be called leftovers! But here’s a tip: I often make extra on purpose, just so I can turn them into these delicious single-serving puffins.

Why You’ll Love This Mashed Potato Muffins

• Muffin Tin Mashed Potatoes are a great way to use up leftover mashed potatoes! With just 2 1/2 cups of mashed potatoes, you can easily make a dozen tasty potato cups.
• No need to wait for leftovers—boil some fresh potatoes, mash them, let them cool, and use them. You can even start with Instant Mashed Potatoes if you prefer.
• These crispy mashed potato muffins are perfect for reheating, freezing, and taking on the go, making them a convenient, handheld treat anytime, anywhere.

Ingredients for Mashed Potato Muffins

Mashed Potatoes – You can use leftover mashed potatoes, freshly boiled and mashed, or even Instant mashed potatoes prepared beforehand. Just make sure the potatoes are cooled to room temperature before mixing them into the batter to ensure the right texture.

Milk – Feel free to use any type of milk you prefer. I like using milk with a little fat (2% or 3%), but non-dairy milk should work just as well.

Cheddar Cheese – I recommend sharp cheddar for these mashed potato muffins, but you’re welcome to try different cheeses based on your preference.

Sour Cream – Sour cream adds moisture and flavor to the muffins. If you don’t have any on hand, plain yogurt or extra milk or light cream can be substituted.

Green Onion – This is optional, but it brings great flavor, color, and texture. Chives work well too, but if you don’t have either, you can leave them out.

Other Ingredients – You’ll also need butter, salt, baking powder, and flour.

How To Make This Mashed Potato Muffins

• Stir the milk into the cooled mashed potatoes.
• Mix in the eggs until combined.
• Add the salt, melted butter, and sour cream, then mix everything together.
• Grease the muffin cups with a little melted butter.
• Fold in the green onions.
• Stir in the shredded cheese.
• Gently mix in the flour and baking powder until just combined.
• Scoop the batter into the greased muffin pan using a 1/4 cup measure.
• Bake until golden and enjoy!

Storage Options

Make-Ahead Tips:
After baking and cooling the muffins, store them in an airtight container in the refrigerator. While I haven’t tested it, you could likely prepare the batter in advance, refrigerate it, and then fill the muffin cups just before baking. You can also make the mashed potatoes ahead of time, cool and refrigerate them, then mix into the batter and bake when ready.

Reheating Instructions:
To reheat, place the mashed potato muffins on a baking sheet, cover loosely with aluminum foil, and bake in a 350°F oven until warmed through, about 15-25 minutes. Alternatively, you can use the microwave for a quicker option.

Storage:
Store the muffins in the refrigerator for up to 3 days.

Freezing:
Once baked and fully cooled, freeze the muffins in an airtight container for up to 2 months. To reheat from frozen, follow the baking instructions above, but allow an additional 25-30 minutes for reheating. No need to thaw beforehand.

Variations and Substitutions

This recipe would be perfect with the addition of some bacon. You could mix in finely chopped cooked bacon into the muffins or use it as a flavorful garnish.

• Cheesy Mashed Potato Muffins: Mix mashed potatoes with cheddar, mozzarella, and Parmesan. Top with extra cheese for a crispy, cheesy crust.
• Bacon & Chive Mashed Potato Muffins: Add crispy bacon bits and chopped chives to the mashed potatoes. Finish with a sprinkle of chives on top.
• Garlic Herb Mashed Potato Muffins: Infuse mashed potatoes with roasted garlic and fresh herbs like rosemary, thyme, and parsley for a flavorful, savory twist.
• Veggie Mashed Potato Muffins: Stir in sautéed veggies like spinach, bell peppers, or mushrooms for a colorful, nutrient-packed option.
• Sweet Potato Muffins: Swap regular potatoes with mashed sweet potatoes, add cinnamon and nutmeg, and top with a pecan streusel for a sweeter version.

SAVE THIS MASHED POTATOES MUFFINS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Mashed Potato Muffins

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6

Ingredients

• 2 1/2 cups mashed potatoes at room temperature (see Note 1 below for mashed potato options)
• 1/4 cup milk
• 2 large eggs
• 2-3 tablespoons melted butter plus extra for brushing the pan (reduce or omit if using leftover mashed potatoes that already contain butter)
• 1/4 cup sour cream plain yogurt, or extra milk or light cream (optional for garnish)
• 1/2-3/4 teaspoon salt to taste (reduce or omit if using salted leftover mashed potatoes)
• Freshly ground pepper to taste
• 1/3 cup diced green onion optional
• 1 cup shredded cheddar cheese
• 6 tablespoons all-purpose flour
• 2 teaspoons baking powder

Instructions

• Prepare the mashed potatoes: Place room temperature or refrigerated mashed potatoes in a large bowl. If you've made fresh mashed potatoes, allow them to cool first—warm potatoes might cook the eggs when you mix the batter. You can prepare the potatoes ahead of time and refrigerate them.
• Adjust for leftovers: If using leftover mashed potatoes already seasoned with butter and salt, reduce or omit the additional butter and salt in the recipe accordingly.
• Mix the wet ingredients: Add the milk and eggs to the mashed potatoes and stir until well combined. Then, add the melted butter, sour cream, and salt. Sprinkle with freshly ground pepper to taste. Stir in the shredded cheese and green onion (if using) until evenly mixed.
• Combine dry ingredients: In a separate small bowl, whisk together the flour and baking powder. Add this mixture to the wet ingredients and stir until everything is well incorporated.
• Prepare the muffin tin: Brush 12 muffin cups with melted butter. Use a 1/4-cup measuring cup to scoop the batter into the muffin cups, dividing any excess batter evenly among the cups.
• Bake: Bake in a preheated oven at 375°F (regular bake, not fan-assisted) for about 45 minutes, or until the muffins are set and golden brown.
• Serve: Enjoy your muffins with a dollop of sour cream and a sprinkle of chopped green onion, if desired.