Got leftover mashed potatoes? Turn them into cheesy mashed potato muffins a crispy-edged, melty-centered twist on comfort food. These savory muffins are simple to make, insanely satisfying, and perfect for breakfast, brunch, or snacking.
With fluffy potatoes, sharp cheddar, and a hint of parsley, each bite feels like a warm hug. Whether you’re using leftovers or making them from scratch, this recipe is your new go-to for easy, cozy eats.
In this post, you’ll get the full recipe, pro tips, fun variations, and answers to all your muffin-making questions. Ready to give your spuds a second chance? Let’s get started.
Why You’ll Love These Cheesy Mashed Potato Muffins
- They turn boring leftovers into gold. What once sat in your fridge looking sad and forgotten (yes, those mashed potatoes) becomes something golden, crispy, and irresistibly cheesy it’s basically a second chance in muffin form.
- The texture is pure comfort perfection. Each muffin has a crispy outer edge that gently gives way to a soft, fluffy center with molten pockets of cheddar imagine biting into a cloud of mashed potato bliss with a crunchy bite at the end.
- They’re as flexible as your fridge allows. Whether you’re starting with leftover mash, using dairy-free cheese, or sneaking in herbs or bacon bits, this recipe doesn’t judge it adapts.
- Perfect for any time of day. They work as a warm breakfast on a chilly morning, a hearty lunchbox addition, or a comforting side dish that outshines the main course.
- Kid-friendly and grown-up approved. With their muffin shape and cheesy core, even picky eaters give them a pass while adults quietly sneak a second (or third) without shame.
- Freezer-friendly and meal-prep ready. You can bake a big batch, freeze the extras, and reheat them later for an instant dose of comfort food without the hassle.
Ingredients You’ll Need
To make these cheesy mashed potato muffins, you’ll need simple, everyday ingredients most of which you probably already have in your kitchen. Here’s what goes into making this cozy, crispy-edged comfort food:
- 2 cups mashed potatoes – Leftover mashed potatoes are ideal here, especially if they’re buttery and well-seasoned; if you’re making them fresh, keep them thick and not too runny so the muffins hold their shape.
- 1 cup shredded cheddar cheese, divided – Use sharp cheddar for a bold flavor, or mix in mild cheddar if you want a creamier melt; reserve a portion for sprinkling on top to get that irresistible golden crust.
- 2 large eggs – These help bind the muffins together, giving them structure without drying them out; they also add richness and a silky interior texture.
- ¼ cup milk – Adds moisture to keep the muffins soft and fluffy; whole milk works best, but any milk or dairy-free option can be used in a pinch.
- 2 tablespoons melted butter – For that classic mashed potato richness and a subtle buttery finish that lingers in every bite.
- 2 tablespoons chopped fresh parsley (plus extra for garnish) – Adds a pop of color and freshness that cuts through the richness and brightens the overall flavor profile.
- Salt and pepper, to taste – These finish the base seasoning; how much you use depends on how seasoned your mashed potatoes already are, so taste before adding.
How to Make Cheesy Mashed Potato Muffins
Making these muffins is as easy as mix, spoon, and bake no fancy techniques, just cozy, satisfying results. Here’s how to bring them to life:
- Preheat your oven to 375°F (190°C) – Make sure it’s fully preheated so your muffins get that instant heat burst that creates crispy edges right from the start.
- Lightly grease a muffin tin – Use butter or non-stick spray, making sure to coat each cup thoroughly so the muffins release cleanly after baking.
- Mix the base ingredients in a large bowl – Combine mashed potatoes, ¾ cup of the cheddar cheese, both eggs, milk, melted butter, parsley, salt, and pepper. Stir everything together until the mixture is smooth, creamy, and evenly blended. It should be thick enough to hold its shape when spooned — not runny or too stiff.
- Spoon the mixture into the muffin cups – Fill each cup about ¾ of the way full. Press the tops gently with the back of your spoon to smooth them out this helps them bake evenly and brown on top.
- Sprinkle the remaining ¼ cup cheddar over the tops – This creates a cheesy crust that bubbles and browns beautifully as they bake.
- Bake for 20–25 minutes – Keep an eye on them after 20 minutes. You’re looking for golden tops and slightly crispy edges. A little puffiness is good it means the eggs are doing their job.
- Cool for a few minutes before removing – Let them sit in the tin for 5 minutes to firm up. Then gently run a knife around the edges and lift them out. They should pop out cleanly if greased well.
- Serve warm, garnished with extra parsley if desired – These are best enjoyed fresh and warm, but they reheat wonderfully, too.
Tips & Tricks for Perfect Cheesy Mashed Potato Muffins
Even a simple recipe like this one has its secrets and these tips will help make sure your cheesy mashed potato muffins come out fluffy inside, crispy outside, and bursting with flavor every single time.
- Start with well-seasoned mashed potatoes. If your mashed base is bland, no amount of cheese will fully fix it. Taste before mixing adjust salt, pepper, or even add a pinch of garlic powder or onion powder.
- Use thicker mashed potatoes, not runny ones. The batter should hold its shape when scooped if it slouches or spreads too easily, the muffins might collapse or bake too dense. If needed, stir in a spoonful of breadcrumbs to thicken.
- Don’t skip greasing the muffin tin. These muffins are rich in cheese and potato, which can stick a well-greased pan (or silicone muffin cups) ensures easy release and crispy edges.
- Top generously with cheese. That final cheddar sprinkle isn’t just for looks it caramelizes into a golden, crunchy topping that contrasts beautifully with the soft interior.
- Let them rest after baking. Giving them a few minutes in the tin helps them firm up slightly so they don’t break apart when you lift them out.
- Reheat in the oven, not microwave. If you’re enjoying leftovers, skip the microwave. A quick warm-up in the oven or toaster oven brings the crispiness back to life.
Substitutions and Variations for Cheesy Mashed Potato Muffins
This recipe is wonderfully forgiving and honestly, that’s part of its charm. Whether you’re short on an ingredient or catering to a specific diet, these substitutions and variations make cheesy mashed potato muffins more adaptable than you’d expect.
- No cheddar? Use whatever cheese you’ve got. Mozzarella gives a milder melt, parmesan adds salt and sharpness, and gouda or pepper jack bring bold flavor — feel free to mix cheeses for depth.
- Dairy-free or vegan? No problem. Swap regular milk with oat, almond, or soy milk (unsweetened), use a vegan butter substitute, and go for a melty plant-based cheese. For eggs, try a flax egg (1 tbsp ground flax + 3 tbsp water per egg) — the texture will be softer, but still tasty.
- Add-ins that upgrade flavor fast:
- Chopped cooked bacon or pancetta for smoky depth.
- Sliced green onions or chives for a bright, savory lift.
- Roasted garlic or caramelized onions for sweet umami richness.
- A dash of smoked paprika or crushed red pepper for warmth and spice.
- Make it more filling. Stir in cooked spinach, finely chopped broccoli, or even a handful of peas for a veggie boost that still tastes indulgent.
- Switch the herbs. No parsley? Try dill for something fresh, rosemary for earthy depth, or basil for a brighter twist.
Frequently Asked Questions (FAQ)
Can I freeze cheesy mashed potato muffins?
Absolutely. Once baked and cooled, place them in an airtight container or freezer bag. They’ll keep for up to 2 months. To reheat, pop them in the oven or toaster oven at 350°F (175°C) for 10–15 minutes they’ll come out almost as good as fresh, with crispy edges intact.
Do I need to use leftover mashed potatoes?
Not at all. While this recipe is perfect for using up leftovers, you can make mashed potatoes fresh just for this just ensure they’re thick, not too creamy, and seasoned to your liking before mixing them into the batter.
Can I make these in a mini muffin tin?
Yes! Mini muffins are great for parties, kids, or portion control. Just reduce the baking time to around 12–15 minutes. Keep an eye out once the tops are golden and firm, they’re ready.
What’s the best way to reheat them?
Avoid microwaving unless you’re in a serious rush. For the best texture, reheat them in an oven or air fryer to bring back that golden, crispy top. Five to ten minutes at 350°F (175°C) usually does the trick.
Conclusion
Sometimes, the best recipes aren’t born from elaborate plans they come from a moment of curiosity, a bowl of leftovers, and the simple desire to make something feel-good and homemade. That’s exactly what cheesy mashed potato muffins offer: a cozy, crispy, flavor-packed way to reinvent something familiar into something surprisingly crave-worthy.
Whether you’re prepping for the week, feeding a family, or just treating yourself to a warm bite of comfort, these muffins are easy to love and even easier to make. You don’t need fancy tools or ingredients just a spoon, a muffin tin, and a little kitchen curiosity.
So, the next time you find yourself with extra mashed potatoes, skip the reheating routine. Make muffins instead. And if they disappear faster than expected? Well, now you know what you’ll be doing next time.
Cheesy Mashed Potato Muffins
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) so the muffins get a head start on crispy edges.
- Lightly grease a muffin tin with butter or non-stick spray to prevent sticking and help crisp the edges.
- In a large bowl, mix mashed potatoes, ¾ cup of cheddar, eggs, milk, butter, parsley, salt, and pepper until well combined and thick.
- Spoon the mixture into the muffin cups, filling each about ¾ full and smoothing the tops.
- Sprinkle the remaining ¼ cup cheddar cheese over the tops of the muffins for a golden, melty crust.
- Bake for 20–25 minutes until the tops are golden and the edges are crispy.
- Let muffins cool in the tin for 5 minutes before removing them carefully with a knife.
- Serve warm, garnished with extra parsley if desired.
Nutrition
Notes
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