Mashed Potato Muffins – Don’t LOSE This Recipe!

If you’ve ever found yourself with a bowl of leftover mashed potatoes and no idea what to do with them, you’re not alone. Mashed potatoes are one of the most beloved comfort foods around, but reheated leftovers don’t always capture that same creamy, fluffy magic. That’s where this genius recipe comes in: Mashed Potato Muffins.

Soft on the inside, crispy on the outside, and packed with savory flavor, these muffins are nothing short of a revelation. You can customize them endlessly—cheddar and scallions? Yes. Bacon and garlic? Absolutely. Even throw in some chopped spinach or veggies to boost the nutrition. The best part? You likely have all the ingredients on hand already.

In this article, you’ll learn:

• The full recipe for Mashed Potato Muffins

• Tips for using leftovers and variations

• Storage and reheating instructions

• Nutritional breakdown and substitutions

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🍽️ What Are Mashed Potato Muffins?

Mashed potato muffins are a baked dish made by combining leftover (or fresh) mashed potatoes with cheese, eggs, herbs, and mix-ins, then baking the mixture in a muffin tin until golden brown. The result is a savory muffin that’s crispy on top and soft inside—a delightful fusion of mashed potatoes and quiche or frittata.

Perfect for:

• Brunch spreads

• Portable lunches

• Holiday leftovers

• Quick side dishes

• Meal prepping

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🧀 Ingredients

Here’s what you’ll need to make a basic batch of mashed potato muffins (makes about 12 standard-sized muffins):

Base Ingredients:

• 2 cups mashed potatoes (leftover or freshly made, cooled)

• 2 large eggs

• 1 cup shredded cheddar cheese (or any melty cheese of your choice)

• 1/4 cup milk (whole or 2%; plant-based works too)

• 1/4 cup sour cream (optional for richness)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp paprika or smoked paprika

• Salt & black pepper to taste

Add-Ins (Optional but recommended):

• 1/4 cup chopped scallions or chives

• 1/4 cup cooked crumbled bacon

• 1/4 cup cooked spinach or kale (squeezed dry)

• 1/4 cup cooked, diced onion

• 1/4 cup grated Parmesan cheese (for topping)

• 1 tbsp melted butter (for brushing muffin tops)

For greasing the pan:

• Cooking spray or butter

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🥣 How to Make Mashed Potato Muffins (Step-by-Step)

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Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or butter. You can also line the tin with silicone or paper liners, though greasing directly yields the crispiest edges.

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Step 2: Mix the Wet Ingredients

In a large mixing bowl, beat the eggs until frothy. Add the milk and sour cream, and whisk to combine.

Tip: The eggs are crucial—they bind the muffins so they hold together and puff up a bit.

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Step 3: Add Mashed Potatoes

Add your mashed potatoes to the egg mixture and stir well until fully combined.

Note: If your mashed potatoes are very dense or dry (as leftovers sometimes are), you may need to loosen the mix with an extra tablespoon or two of milk.

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Step 4: Add Cheese and Seasonings

Stir in the cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper. Taste the mixture and adjust seasoning if necessary. If your mashed potatoes were well-seasoned to begin with, you may not need much salt.

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Step 5: Fold in Add-Ins

Now’s the time to customize! Fold in any optional add-ins like chopped bacon, scallions, spinach, or onions. You don’t need much—about ¼ cup total of extras is ideal.

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Step 6: Fill the Muffin Tin

Use a spoon or scoop to divide the mixture evenly among the 12 muffin cups. Fill each cup to just about the top—it’s okay if they dome a bit.

Optional: Sprinkle the tops with Parmesan cheese or an extra pinch of shredded cheddar for a golden, cheesy crust.

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Step 7: Bake

Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the muffins are golden brown and set in the middle. The edges should be lightly crisped.

If you want extra browning, turn on the broiler for the last 2 minutes—but watch carefully so they don’t burn.

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Step 8: Cool and Serve

Let the muffins cool in the tin for 5–10 minutes before removing. This allows them to firm up and prevents crumbling. Use a butter knife to gently lift them out if needed.

Serve warm, topped with a dollop of sour cream, a sprinkle of chives, or hot sauce.

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🧂 Flavor Variations

Mashed potato muffins are incredibly versatile. Here are some fun variations to suit different tastes and occasions:

🥓 Bacon Cheddar Muffins

• Add ¼ cup chopped cooked bacon and a touch of smoked paprika.

🧅 French Onion Muffins

• Stir in ¼ cup caramelized onions and use Gruyère cheese.

🥬 Spinach Feta Muffins

• Add thawed frozen spinach (squeezed dry) and crumbled feta instead of cheddar.

🫑 Southwestern Muffins

• Add chopped green chilies, cumin, corn, and Monterey Jack cheese.

🍄 Mushroom Herb Muffins

• Stir in sautéed mushrooms and fresh thyme or rosemary.

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🥡 Storage and Reheating

Fridge:

• Store leftovers in an airtight container for up to 4 days.

• Reheat in the microwave for 20–30 seconds, or in a toaster oven at 350°F for 5–8 minutes.

Freezer:

• Wrap cooled muffins individually in plastic wrap, then store in a freezer bag or airtight container.

• Freeze for up to 3 months.

• Reheat from frozen at 350°F for 15–18 minutes.

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🥕 Nutritional Breakdown (Per Muffin)

(Values will vary depending on add-ins)

• Calories: ~130

• Fat: 6g

• Carbohydrates: 12g

• Protein: 5g

• Fiber: 1g

• Sodium: 180mg

You can reduce the fat and calories by using low-fat cheese, skipping bacon, or reducing the portion size.

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🍳 Substitutions and Dietary Options

🥛 Dairy-Free:

• Use unsweetened almond or oat milk.

• Substitute cheese with dairy-free shreds (like Violife or Daiya).

• Use dairy-free yogurt in place of sour cream.

🍞 Gluten-Free:

• This recipe is naturally gluten-free if your mashed potatoes and mix-ins are.

• Always double-check your cheese and seasonings for hidden gluten.

🍳 Egg-Free:

• Substitute each egg with 1 tablespoon of ground flaxseed + 3 tablespoons water.

• The texture will be a bit softer, but still delicious.

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🧑‍🍳 Chef’s Tips for Success

1. Let mashed potatoes come to room temp before mixing—cold mash is harder to stir and combine evenly.

2. Don’t overfill the muffin cups—they won’t rise like cupcakes but they can overflow slightly if packed too tight.

3. Brush tops with butter before baking for extra crispness and flavor.

4. Use a nonstick muffin pan or good-quality liners to prevent sticking.

5. Serve with dipping sauces—sour cream, ranch, ketchup, gravy, or even salsa!

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🏆 Why This Recipe Is a Keeper

• ✅ Uses leftovers in a creative way

• ✅ Freezer-friendly

• ✅ Kid-approved

• ✅ Customizable for every taste

• ✅ Great for breakfast, lunch, or dinner

Once you make these once, you’ll never look at mashed potatoes the same way again. They're the ultimate upgrade—transforming a humble side dish into something crave-worthy.

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👩‍🌾 Make It a Meal

Want to turn these muffins into a full meal? Here are a few pairing ideas:

• With eggs and fruit for a complete breakfast

• Alongside soup or salad for lunch

• Next to roast chicken or pork chops for dinner

• As a fun party appetizer with dipping sauces

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✍️ Final Thoughts

Mashed Potato Muffins are the kind of recipe you’ll find yourself returning to again and again. They’re not only delicious, but they help eliminate food waste, stretch your grocery dollars, and satisfy the whole family. Whether you stick to the classic cheddar-chive combo or branch out into spicy, herby, or meaty versions, these muffins are endlessly versatile and always welcome.

So don’t lose this recipe—print it, save it, share it, and most importantly, make it!