If you’ve ever found yourself with a bowl of leftover mashed potatoes and wondered how to give them a second life, Mashed Potato Muffins are the answer. These golden, fluffy, and savory muffins are a genius way to reduce food waste while creating something tasty and comforting. They’re cheesy, satisfying, and versatile enough to serve as a snack, breakfast, side dish, or even as part of a party spread.
The real beauty of Mashed Potato Muffins lies in their adaptability. You can keep them simple with basic ingredients or dress them up with herbs, vegetables, or meats for added flair. In just about 30 minutes, you’ll have a batch of warm, savory muffins that are sure to disappear quickly from the table.
Ingredients for Mashed Potato Muffins
Here’s everything you need to whip up a batch of these delicious muffins:
- 1 to 2 cups leftover mashed potatoes (adjust based on consistency)
- 1/2 cup all-purpose flour
- 1/2 cup grated cheese (cheddar, Parmesan, or your favorite cheese)
- 1/4 cup milk (add more if needed)
- 1 large egg
- 1/4 cup melted butter (or vegetable oil)
- 2 tablespoons chopped fresh chives (optional, for added flavor)
- 1 teaspoon baking powder
- 1/4 teaspoon garlic powder (optional, for extra depth)
- Salt and black pepper, to taste
Optional Add-Ins
Want to level up your muffins? Try mixing in:
- Crispy bacon bits for smokiness
- Sautéed onions for mild sweetness
- Fresh or dried herbs like thyme, parsley, or rosemary
- A pinch of cayenne or paprika for spice
Step-by-Step Instructions
Preheat the Oven
Set your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with muffin papers. This step ensures easy removal after baking.
Mix the Batter
In a large bowl, combine mashed potatoes, flour, cheese, milk, egg, butter, chives (if using), baking powder, garlic powder, salt, and pepper. Mix until everything is evenly combined.
The batter should be thick and spoonable. Adjust with extra milk or flour if needed.
Fill the Muffin Tin
Spoon the mixture into the muffin cups, filling each about two-thirds full. This gives the muffins room to rise.
Bake
Place the tin in the oven and bake for 18–22 minutes. The muffins are ready when golden on top and a toothpick inserted in the center comes out clean.
Cool and Serve
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Creative Variations
Cheesy Explosion
- Add mozzarella or feta for gooey centers.
- Sprinkle Parmesan on top before baking for a crisp crust.
Spicy Kick
- Mix in jalapeños or red pepper flakes.
- Add a dash of hot sauce for zest.
Protein Boost
- Stir in diced ham, bacon, or sausage.
- Perfect for a more filling breakfast muffin.
Vegetable Delight
- Fold in chopped spinach, peppers, or grated carrots.
- Substitute sweet potatoes for a slightly sweet twist.
Serving Suggestions
Mashed Potato Muffins are versatile enough to serve in many settings:
- Side dish: Pair with soups, stews, or roasted meats.
- Breakfast: Serve alongside scrambled eggs, avocado, or smoked salmon.
- Snack: Enjoy plain or dip into sour cream, salsa, or aioli.
- Party appetizer: Offer as finger food with a cheese or charcuterie board.
Storage and Reheating
Storing
- Room Temperature: Up to 2 days in an airtight container.
- Refrigerator: Up to 1 week in a sealed container.
- Freezer: Freeze up to 3 months in a zip-top bag. Thaw before reheating.
Reheating
- Oven: 350°F (175°C) for 5–10 minutes (crispy results).
- Microwave: 30–45 seconds (softer, less crisp).
- Air Fryer: 350°F (175°C) for 3–4 minutes.
Tips for the Best Mashed Potato Muffins
- Use thicker mashed potatoes. Runny potatoes make the batter too loose.
- Cheese choice matters. Sharp cheddar adds bold flavor, while mozzarella gives melty goodness.
- Don’t overmix. Gentle mixing keeps the muffins light and fluffy.
- Customize toppings. Sprinkle sesame seeds, herbs, or cheese on top before baking.
- Batch-friendly. Double the recipe for parties or large families.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Yes! Substitute all-purpose flour with a gluten-free blend or almond flour.
2. What cheese works best?
Cheddar is classic, but mozzarella, gouda, Swiss, or feta are all excellent choices.
3. Can I prepare the batter in advance?
Absolutely. Mix the batter and refrigerate overnight. Bake fresh the next day.
4. Can I use instant mashed potatoes?
Yes, but ensure they’re thick and not watery before adding them to the batter.
5. What can I serve with Mashed Potato Muffins?
They pair beautifully with soups like tomato or broccoli cheddar, roasted meats, or even a crisp salad.
Conclusion
Mashed Potato Muffins are proof that leftovers don’t have to be boring. With a handful of pantry staples and a little creativity, you can transform simple mashed potatoes into a savory treat that fits any occasion. Whether served as a snack, side, or hearty breakfast, these muffins are versatile, flavorful, and endlessly customizable. Once you try them, they’ll likely become a new go-to recipe in your kitchen.