Easy Mashed Potato Muffins Recipe
If you’re ever staring at a bowl of leftover mashed potatoes and wondering what to do next, Easy Mashed Potato Muffins are about to become your new kitchen hero. These savory, cheesy muffins are the perfect way to transform leftovers into something exciting, with crispy golden tops and a fluffy, flavorful center that’s irresistible at any meal. Whether you’re feeding a family or just treating yourself to a fun twist on comfort food, this recipe is pure magic in a muffin tin!
Ingredients You’ll Need
Simple ingredients can deliver the most impressive results, and that’s exactly the case with Easy Mashed Potato Muffins. Each element brings its own special magic—think creamy richness, cheesy goodness, and a pop of color. Here’s what you’ll need and why each one matters:
- Leftover mashed potatoes (2 cups): The star of the show, providing a creamy, hearty base and a perfect canvas for flavor.
- Large eggs (2): These bind everything together, giving the muffins structure and a light, tender texture.
- Shredded cheddar cheese (1/2 cup): Melts into gooey, cheesy pockets and adds sharp, tangy flavor.
- Grated Parmesan cheese (1/4 cup): Offers a boost of salty, nutty depth, and helps the tops brown beautifully.
- Chopped green onions (1/4 cup): For a fresh, zesty kick and a pretty pop of green color.
- Milk (1/4 cup): Loosens up the mixture, ensuring the muffins stay moist and fluffy.
- Garlic powder (1/4 teaspoon): Infuses a subtle savory background—you can add more if you love garlic!
- Salt and black pepper (to taste): Essential seasonings that brighten all the other flavors.
- Nonstick cooking spray: Makes sure your muffins pop right out of the tin without sticking or crumbling.
How to Make Easy Mashed Potato Muffins
Step 1: Preheat and Prep Your Tin
Start by heating your oven to 375°F (190°C) so it’s ready to work its magic. Lightly grease or spray a 12-cup muffin tin—this step is key for getting those perfectly golden muffin edges and easy removal later!
Step 2: Mix the Batter
Grab a large bowl and scoop in your mashed potatoes, then add the eggs, cheddar, Parmesan, green onions, milk, garlic powder, salt, and pepper. Stir everything together until the mixture is completely smooth and evenly combined. This is where all that flavor gets mingled and ready for baking.
Step 3: Fill the Muffin Tin
Spoon the mixture into your prepared muffin tin, filling each cup about three-quarters full. If you want a little extra flair, sprinkle some more cheese or a pinch of green onions on top for a beautiful, melty finish.
Step 4: Bake to Perfection
Pop the tin into the oven and bake for 20 to 25 minutes. You’re looking for muffins that are golden on top and set in the center. Let them cool for about five minutes before carefully removing—this helps them firm up and release easily.
How to Serve Easy Mashed Potato Muffins
Garnishes
A sprinkle of extra cheddar, a scattering of fresh green onions, or even a dusting of smoked paprika can take Easy Mashed Potato Muffins from tasty to totally irresistible. Don’t be shy with herbs or a dollop of sour cream for an extra treat!
Side Dishes
These muffins are endlessly versatile. Serve them with eggs and fruit for a hearty breakfast, pair them with a bright salad at lunch, or set them alongside roasted chicken or grilled veggies for a cozy dinner. They shine as a fun, unexpected side at any meal.
Creative Ways to Present
Try stacking the muffins on a pretty platter for brunch, or pop them into lunchboxes as a surprising savory snack. Mini muffin versions are adorable for parties, and you can even top them with a poached egg for a brunch-worthy twist!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Easy Mashed Potato Muffins in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to four days, making them perfect for meal prep or quick snacks.
Freezing
If you want to stock up, these muffins freeze beautifully. Place cooled muffins on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep in the freezer for up to three months—just grab and reheat as needed!
Reheating
For best results, reheat muffins in a 350°F oven for about 10 minutes, or until warmed through and crisp on top. They can also be microwaved for a quick fix, but the oven helps restore their irresistible texture.
FAQs
Can I make Easy Mashed Potato Muffins with instant mashed potatoes?
Yes! While leftovers are ideal, instant mashed potatoes work just fine. Just make sure they’re thick and not too runny before adding to the recipe.
How can I make these muffins gluten-free?
Great news: Easy Mashed Potato Muffins are naturally gluten-free as long as your mashed potatoes don’t contain any added flour or gluten-containing ingredients.
Can I add other mix-ins?
Absolutely! Bacon bits, sautéed mushrooms, chopped spinach, or bell peppers are all delicious additions. Just be careful not to overfill the muffin tins.
Do these muffins work for breakfast?
They’re fantastic for breakfast! Pair them with eggs or fruit for a balanced morning meal, or enjoy them on their own as a grab-and-go option.
What’s the best way to prevent sticking?
Generously spray your muffin tin with nonstick cooking spray or use silicone muffin liners. Letting the muffins cool for a few minutes before removing also helps them release easily.
Final Thoughts
Easy Mashed Potato Muffins are such a simple, joyful way to turn leftovers into something special. Whether you serve them at breakfast, brunch, or as an easy side, they’re sure to bring smiles to your table. Give them a try and watch as a humble bowl of mashed potatoes becomes everyone’s new favorite treat!
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Easy Mashed Potato Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Easy Mashed Potato Muffins are a delicious and convenient way to use up leftover mashed potatoes. Packed with cheddar and Parmesan cheeses, green onions, and seasoned with garlic powder, these baked muffins are perfect as a side dish or a quick snack. They bake to a golden, cheesy crust and stay soft inside, making them a comforting treat that’s easy to prepare and perfect for any meal.
Ingredients
Mashed Potato Mixture
- 2 cups leftover mashed potatoes
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1/4 cup milk
- 1/4 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
For Baking
- Nonstick cooking spray
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease or spray a 12-cup muffin tin with nonstick cooking spray to ensure easy removal of the muffins after baking.
- Combine Ingredients: In a large mixing bowl, add the leftover mashed potatoes, eggs, shredded cheddar cheese, grated Parmesan cheese, chopped green onions, milk, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are fully combined and the mixture is smooth and consistent.
- Fill Muffin Tin: Spoon the potato mixture evenly into the prepared muffin tin cups. Fill each cup about three-quarters full. For an extra touch, sprinkle a little extra cheese or chopped green onions on top of each muffin before baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Bake until the muffins develop a golden color on top and feel set in the center when gently pressed.
- Cool and Serve: After removing the muffins from the oven, allow them to cool in the tin for about 5 minutes. Carefully remove the muffins and serve warm for the best taste and texture.
Notes
- Great recipe for using leftover mashed potatoes and reducing food waste.
- For extra flavor, consider adding crumbled cooked bacon, fresh herbs like parsley or chives, or finely chopped vegetables such as bell peppers or spinach.
- These muffins reheat well in the microwave or oven, making them perfect for breakfast, lunchboxes, or as a side dish for dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
