If you’re looking for a creative, crowd-pleasing way to repurpose leftover mashed potatoes or just want to try something new and indulgently savory, look no further than Cheesy Mashed Potato Muffins. These bite-sized potato puffs are crispy on the outside, soft and cheesy on the inside, and packed with flavor from garlic, chives, and two kinds of cheese. Whether served as a party appetizer, a side dish, or a snack, they’re bound to become a household favorite.
Ingredients
- 3 cups chilled mashed potatoes – Best if they’re firm and not too runny.
- 1 large egg – Acts as a binder to help hold the mixture together.
- 1 cup shredded cheddar cheese – Adds melty, gooey goodness inside each puff.
- 1/4 cup chopped chives – For a fresh, mild onion flavor.
- 1/4 cup all-purpose flour – Helps absorb moisture and improve structure.
- 1/2 teaspoon garlic powder – Adds savory depth.
- Salt and pepper to taste – Essential for enhancing overall flavor.
- 1/2 cup grated Parmesan cheese – Coats the outside for a crispy, cheesy crust.
- Cooking spray or butter – For greasing the muffin pan.
Instructions
1. Preheat the Oven
Start by setting your oven to 400°F (200°C). Grease a mini muffin pan generously with cooking spray or butter to prevent sticking and to help the potato muffins crisp nicely on the edges.
2. Mix the Ingredients
In a large mixing bowl, combine the mashed potatoes, egg, shredded cheddar, chives, flour, garlic powder, and a dash of salt and pepper. Mix everything together thoroughly until you get a cohesive, slightly stiff dough.
Tip: If your mashed potatoes are very soft or creamy, add an extra tablespoon of flour to firm up the mixture.
3. Form the Balls
Using your hands or a small cookie scoop, roll the mixture into 1-inch balls. This size makes them perfect for individual bites and helps them cook evenly.
4. Coat with Parmesan
Roll each ball in the grated Parmesan cheese until evenly coated. This step creates a beautiful golden crust and adds an extra layer of savory, cheesy flavor.
5. Fill the Muffin Tin
Place the coated potato balls into the greased mini muffin tin cavities. Gently press each one down so it fills the cavity and forms a puff-like shape.
6. Bake to Golden Perfection
Bake for 15–20 minutes, or until the muffins are golden brown and crispy around the edges. The cheese should be bubbling slightly, and the tops should look slightly puffed.
Tip: For extra crispiness, you can broil them for the last 2–3 minutes, but watch carefully to avoid burning.
7. Cool and Serve
Let the muffins cool for a few minutes before using a small spoon or butter knife to gently loosen and remove them from the pan. Serve warm for maximum melt-in-your-mouth enjoyment.
Why You’ll Love These Muffins
- Easy to Make: Minimal prep with pantry and fridge staples.
- Kid-Friendly: Great for picky eaters who love cheese and potatoes.
- Versatile: Serve at brunch, as a side dish, or even for a quick grab-and-go breakfast.
- Perfect for Leftovers: A genius way to transform leftover mashed potatoes into something extraordinary.
- Crowd-Pleaser: Ideal for potlucks, game day parties, or holiday appetizers.
Creative Variations
- Loaded Style: Add a spoonful of sour cream and extra chives on top before serving.
- Spicy Kick: Incorporate diced jalapeños or a pinch of cayenne into the mix.
- Veggie Boost: Stir in finely chopped cooked broccoli or spinach for added nutrients.
- Different Cheeses: Try mozzarella for gooey stretch, or pepper jack for a spicier version.
FAQs
Q: Can I make these ahead of time?
A: Yes! Prepare and bake them, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crispiness.
Q: Can I freeze cheesy mashed potato muffins?
A: Absolutely. Freeze them after baking on a tray, then transfer to a freezer bag. Reheat in the oven at 375°F until hot and crispy.
Q: Do I need to use chilled mashed potatoes?
A: Yes, chilled mashed potatoes hold their shape better and are easier to mix and form into balls.
Q: What kind of mashed potatoes work best?
A: Firmer mashed potatoes without too much liquid or cream yield the best texture. Leftover homemade mashed potatoes work great.
Q: Can I use a regular muffin tin?
A: You can, but increase the baking time by about 5–10 minutes and check for doneness. The larger size will need a bit longer to crisp and cook through.
Final Thoughts
Cheesy Mashed Potato Muffins are the ultimate combination of comfort and convenience. With their crispy exteriors and gooey, cheesy centers, these little bites are incredibly satisfying and easy to adapt to your personal tastes. Whether you’re using up leftovers or making them from scratch, they’re bound to impress at any meal or gathering.
So preheat that oven, grab your mixing bowl, and get ready to fall in love with the magic of mashed potatoes all over again—this time in muffin form.