I’ve always believed that the simplest ingredients often lead to the most comforting dishes. This recipe for Easy Mashed Potato Muffins was born out of one of those moments where I had leftover mashed potatoes and a hungry family waiting at the table. Rather than serve the same mashed potatoes again, I decided to transform them into something exciting, compact, and oven-crisped – and the result was a warm, golden muffin that instantly became a hit.
What I love about these muffins is that they carry the creamy essence of mashed potatoes while being lightly crispy on the outside, almost like a cross between a croquette and a savory cupcake. Whether served for breakfast, brunch, or as a dinner side, these muffins always find their way back to my table – and my customers’ hearts.
Why You Will Love This Recipe
You’ll love these mashed potato muffins for several good reasons. First, they’re quick to prepare, especially if you have mashed potatoes already on hand. Second, they’re crisp on the outside, soft on the inside, making them incredibly satisfying. Finally, they’re a crowd-pleaser – kids, adults, and even picky eaters adore them.
Versatile
These muffins are highly versatile. You can keep them plain and simple with just cheese and chives, or add finely diced turkey bacon, shredded chicken ham, vegetables like spinach or carrots, or even grated zucchini for a healthier twist. Serve them as a side dish for dinner, as part of a brunch spread, or pop them in lunchboxes – they travel and reheat well.
Affordable
This recipe is also very economical. It gives new life to leftover mashed potatoes and makes use of basic ingredients that are already in most kitchens: eggs, cheese, milk, and seasonings. There’s no need for fancy tools or costly ingredients.
Ingredients for the Recipe
Here are the base ingredients you’ll need to make these Easy Mashed Potato Muffins:
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2 cups mashed potatoes (plain or seasoned)
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2 large eggs
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1/2 cup shredded cheese (cheddar or your favorite)
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1/4 cup milk
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2 tablespoons chopped chives or green onions
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Salt and pepper, to taste
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Optional: diced turkey bacon or chicken ham
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Optional: extra cheese for topping
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Non-stick spray or butter for greasing the muffin tin
How to Prepare This Recipe
Preparing these Easy Mashed Potato Muffins is straightforward and requires just a few simple steps. You don’t need to be an expert to master this recipe. If you can make mashed potatoes, you can certainly turn them into golden, flavorful muffins.
Step-by-Step Instructions for Preparation
Step 1: Preheat and Prepare the Tin
Start by preheating your oven to 190°C (375°F). Lightly grease a standard muffin tin with non-stick spray or butter. This step ensures that your muffins come out clean and have a crisp edge.
Step 2: Combine the Base Ingredients
In a large mixing bowl, place 2 cups of mashed potatoes. If your mashed potatoes were made in advance and are cold, bring them to room temperature. Add the eggs, shredded cheese, milk, and chopped chives. Mix well until the mixture becomes creamy and fully combined.
Step 3: Season and Customize
Season the mixture with salt and pepper to taste. At this point, you can customize your muffins. If you like, add in cooked diced turkey bacon, small bits of chicken ham, or sautéed vegetables such as onions or spinach. Stir everything together gently but thoroughly.
Step 4: Fill the Muffin Tin
Spoon the potato mixture into the muffin cups, filling each about three-quarters full. If you’d like an extra cheesy top, sprinkle a little more shredded cheese over each muffin before baking.
Step 5: Bake Until Golden
Place the muffin tin into the preheated oven and bake for about 20–25 minutes, or until the tops are lightly golden and the muffins are set. A toothpick inserted into the center should come out clean.
Step 6: Cool Slightly and Serve
Let the muffins rest in the tin for about 5 minutes before carefully removing them. Serve them warm for the best texture and taste. They’re excellent on their own or alongside meats, soups, or salads.
Quick and Easy
This recipe is designed to be quick and easy, especially if you’re using leftovers. From prep to table, you can expect the entire process to take about 35 minutes, and that includes the baking time. If you’re in a rush or preparing a large meal, these muffins can also be made ahead and reheated just before serving.
Customizable
You can easily adapt this recipe to suit your needs. Prefer it vegetarian? Skip the meat and add shredded zucchini or finely chopped bell peppers. Want it gluten-free? These muffins already are, as they contain no flour or gluten-based binders. The base is forgiving and can take on a variety of flavors while maintaining the same consistency.
Popular with Many People
These muffins have become a popular favorite among my customers and family members alike. They’re small, portable, and fuss-free, which makes them perfect for potlucks, picnics, and lunchboxes. Because they look like savory cupcakes, even kids who don’t normally like potatoes often enjoy them.
Every time I serve these, someone asks for the recipe. And every time I share it, I hear back how surprised they were by how easy and delicious they turned out. Whether you’re looking for a new twist on leftovers or simply want a no-fail side that everyone will love, these mashed potato muffins deliver – every time.
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Easy Mashed Potato Muffins: Perfect Side Dish Recipe
These easy mashed potato muffins are a clever and delicious way to use up leftover mashed potatoes. Lightly crispy on the outside and creamy on the inside, they make the perfect side dish, snack, or brunch addition. Quick to prepare, affordable, and endlessly customizable, this recipe is a staple in my kitchen.
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
- 2 cups mashed potatoes (plain or seasoned)
- 2 large eggs
- 1/2 cup shredded cheese (cheddar or other preferred)
- 1/4 cup milk
- 2 tablespoons chopped chives or green onions
- Salt, to taste
- Pepper, to taste
- Optional: 1/4 cup diced turkey bacon or chicken ham
- Optional: extra shredded cheese for topping
- Butter or non-stick spray (for greasing the muffin tin)
Instructions
- Preheat the oven to 190°C (375°F).
- Lightly grease a standard muffin tin using butter or non-stick spray.
- In a large bowl, add the mashed potatoes. If using cold leftovers, allow them to come to room temperature first.
- Crack in the eggs, pour in the milk, and add the shredded cheese and chopped chives.
- Season with salt and pepper to taste.
- If desired, fold in diced turkey bacon or chicken ham. You may also stir in cooked vegetables or grated zucchini at this stage.
- Mix the entire mixture thoroughly using a spatula or wooden spoon until fully combined.
- Spoon the mixture into the prepared muffin cups, filling each about three-quarters full.
- Sprinkle extra shredded cheese on top of each muffin if desired.
- Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden and slightly crisp.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack or serving plate.
- Serve warm for the best flavor and texture. These muffins can also be stored and reheated for later use.
Notes
Use thick mashed potatoes for best results – avoid overly creamy or runny mash.
If adding vegetables, drain excess moisture to prevent soggy muffins.
Muffins can be prepared in advance and reheated in the oven or microwave.
Try sharp cheeses for a more pronounced flavor, or mix varieties for richness.
- Prep Time: 10
- Cook Time: 25
FAQs
Can I use instant mashed potatoes instead of homemade?
Yes, you can use instant mashed potatoes if you’re in a hurry. Just make sure they are thick and not too runny. If needed, reduce the milk slightly to maintain the right texture.
How do I store leftover mashed potato muffins?
Allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 8–10 minutes, or in the microwave for 30 seconds per muffin.
Can I freeze mashed potato muffins?
Absolutely. These muffins freeze well. Wrap each one individually or place them in a freezer-safe container. To reheat, thaw overnight in the fridge and warm in the oven to restore their crisp texture.
What kind of cheese works best in this recipe?
Cheddar is a classic choice, but you can use mozzarella, gouda, or a mix. Sharp cheeses give more flavor, while melty cheeses offer a soft and stretchy texture.
How can I make these muffins dairy-free?
You can use dairy-free cheese and plant-based milk like oat or almond. Make sure your mashed potatoes are also dairy-free to start with. The result may be slightly different in texture, but still tasty.
Can I add vegetables to the mixture?
Yes, finely grated or sautéed vegetables like carrots, zucchini, spinach, or corn work very well. Make sure to squeeze out any excess water from watery vegetables to avoid sogginess.
Are these muffins suitable for kids?
Definitely. They are soft, easy to eat, and customizable. You can reduce the salt or choose milder ingredients to suit young palates.
What’s the best way to serve these?
Serve them warm as a side dish, part of a brunch platter, or even as snack bites at gatherings. Pair them with roasted chicken, grilled beef, or a fresh salad for a complete meal.