Cheesy Mashed Potato Muffins – The Ultimate Comfort-Food Snack
If you’ve ever stared at a container of leftover mashed potatoes and wondered what to do with them, Cheesy Mashed Potato Muffins are about to become your new favorite kitchen hack. Crispy on the edges, soft and creamy inside, and loaded with melty cheddar cheese—these little savory muffins transform simple leftovers into a golden, irresistible snack or side dish.
This recipe is not only delicious but also incredibly practical. It helps reduce food waste, comes together quickly, and is versatile enough to serve for breakfast, lunchboxes, brunch spreads, or weeknight dinners. Whether you’re hosting guests or just craving something warm and comforting, these muffins offer the perfect blend of cheesy richness and potato goodness.
Below is a full breakdown of the dish, from what makes it special to best ingredient tips, storage methods, and creative variations.
Why You’ll Love Cheesy Mashed Potato Muffins
These muffins are proof that leftovers can be transformed into something even better than the original dish. Here’s why home cooks love this recipe:
1. A genius way to use leftover mashed potatoes
Cold mashed potatoes firm up and become the perfect base for baking.
2. Cheesy, crispy, and ultra-satisfying
Shredded cheddar melts inside and on top, creating a crispy golden crust.
3. Pantry-friendly, budget-friendly
You probably already have everything you need in your kitchen.
4. Highly customizable
Add bacon, herbs, garlic, or veggies—these muffins welcome all sorts of mix-ins.
5. Perfect for meal prep
They reheat beautifully and make a great grab-and-go snack.
What You Need to Make These Muffins
This recipe works best with cold, day-old mashed potatoes. If yours are freshly made, just chill them for 1 hour before mixing.
Cheesy Mashed Potato Muffins
Ingredients
- 3 cups cold leftover mashed potatoes
- 1 large egg
- 1 cup shredded cheddar cheese, divided
- 3 tbsp chopped fresh chives, divided
- salt and pepper, to taste
- cooking spray or butter, for greasing
Instructions
- Preheat your oven to 375ºF (190ºC) and grease a non-stick muffin tin with cooking spray or butter.
- In a large mixing bowl, combine cold mashed potatoes, egg, ¾ cup cheddar, and 2 tbsp chives. Mix until combined.
- Season with salt and pepper as needed, depending on how seasoned your potatoes already are.
- Scoop mixture into muffin tin, filling each well to the top. Gently press down to shape.
- Bake for 30–35 minutes until golden and crisp on the edges.
- Sprinkle remaining ¼ cup cheese on top of muffins. Bake for 3–5 more minutes until cheese melts.
- Let muffins cool in pan for 5 minutes, then gently remove with a knife.
- Garnish with remaining 1 tbsp chives and serve warm.
Notes
Use cold, firm mashed potatoes for best texture. Add-ins like bacon, scallions, or mushrooms work great — just keep them dry and finely chopped. For extra crispy edges, use a metal muffin tin and don’t skip the rest time after baking. Make them mini by baking in a mini muffin pan for 20–25 minutes instead.
Tips for Making the Perfect Mashed Potato Muffins
1. Cold mashed potatoes are key
Freshly made mashed potatoes are too soft and create mushy muffins. Cold potatoes hold their shape and crisp beautifully.
2. Don’t skip the egg
The egg binds the mixture and helps the muffins keep their form. Without it, they may fall apart.
3. Press them lightly into the tin
Shaping them firmly ensures crisp bottoms and edges.
4. Use a metal muffin pan if possible
Metal conducts heat better than silicone, giving you the crispiest finish.
5. Rest before removing
The 5-minute rest helps the muffins set and prevents sticking.
Flavor Variations You Can Try
This recipe is fantastic as is, but here are some creative twists:
• Loaded Baked Potato Muffins
Add finely chopped cooked bacon, shredded mozzarella, and a pinch of garlic powder.
• Veggie Muffins
Mix in small amounts of chopped spinach, sautéed mushrooms, or green peas.
• Herb Lover’s Version
Swap chives for rosemary, thyme, dill, or parsley.
• Spicy Cheddar Muffins
Add diced jalapeños or a pinch of smoked paprika.
• Breakfast Muffins
Serve with a dollop of sour cream, fried egg, or crispy bacon strips.
What to Serve With Cheesy Mashed Potato Muffins
These muffins go well with almost anything:
- Roasted chicken or turkey
- Breakfast eggs
- Soup or chili
- Grilled meats
- Fresh salads
- Holiday leftovers
They also make a perfect appetizer with sour cream, ranch, or garlic aioli on the side.
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze in a single layer, then store for up to 2 months. Reheat in the oven for best crispiness.
Reheat:
Bake at 350ºF (175ºC) for 10 minutes, or air-fry for extra crisp.
Frequently Asked Questions
Can I make these without cheese?
Yes, but the muffins won’t be as firm or flavorful. Consider adding breadcrumbs for texture.
Can I use instant mashed potatoes?
Yes—just prepare them thick and let them cool fully before mixing.
Can I double the recipe?
Absolutely! These muffins are perfect for parties and meal prep.
Final Thoughts
Cheesy Mashed Potato Muffins are a warm, comforting, and unbelievably easy way to revive leftover mashed potatoes. With just a handful of ingredients, you can create crispy-edged, cheesy bites that work for any meal of the day.
