These Cheesy Mashed Potato Muffins are a fun twist on classic mashed potatoes! They are creamy, cheesy, and baked to golden perfection in little muffin cups.
Who knew mashed potatoes could be so cute? They make a great side dish or a tasty snack. I love reheating leftovers for breakfast—hello, cheesy yumminess! 😄
Key Ingredients & Substitutions
Mashed Potatoes: For creamy texture, use starchy potatoes, like Russets or Yukon Golds. If you’re short on time, instant mashed potatoes can also work, though the texture will differ slightly.
Cheddar Cheese: I love using sharp cheddar for a richer flavor. You can mix in mozzarella for creaminess, or swap cheddar for Gouda, Monterey Jack, or even vegan cheese for a different twist.
Eggs: These help bind the muffins together. If you’re looking for an egg-free option, try using flaxseed meal mixed with water (1 tbsp flaxseed + 2.5 tbsp water per egg) as a substitute which works great.
Chives or Green Onions: Fresh chives add a mild onion flavor, but if you can’t find them, scallions or finely chopped shallots can be used instead. Fresh herbs can also vary based on what’s available.
How Do I Make Sure My Muffins Are Firm and Hold Their Shape?
The key to getting your muffins to hold together is proper mixing and packing. When combining the mashed potatoes with other ingredients, be gentle but thorough, ensuring all parts are incorporated well.
- Press the mixture firmly into the muffin tin; this helps create shape and structure.
- Don’t skip the resting time after baking! Let them cool slightly in the pan which helps them firm up a bit more before removing.
- If they feel too soft initially, let them cool for a bit longer before taking them out.
How to Make Cheesy Mashed Potato Muffins
Ingredients You’ll Need:
For the Muffins:
- 4 cups mashed potatoes (preferably creamy and smooth)
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1/4 cup chopped chives or green onions (plus extra for garnish)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
For Garnish:
- Fresh herbs (thyme or parsley)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare, plus 20-25 minutes of baking time. So, in total, you’ll be enjoying these delicious muffins in about 35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 375°F (190°C). While the oven is heating up, take a muffin tin and lightly grease it with butter or a non-stick spray to prevent sticking.
2. Mix the Ingredients:
In a large mixing bowl, combine all the good stuff! Add the creamy mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, melted butter, eggs, chopped chives, garlic powder, salt, and black pepper. Stir everything together until it’s nicely mixed and looks uniform.
3. Fill the Muffin Tin:
Now it’s time to spoon the potato mixture into your prepared muffin tin. Fill each cup all the way to the top and gently press down to compact the mixture a bit—this helps the muffins hold their shape.
4. Bake the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes. Keep an eye on it! You want the tops to be golden brown and the muffins to hold together nicely.
5. Cool and Remove:
Once they’re baked, take the muffins out and let them cool in the tin for a few minutes. After that, gently run a small spatula or knife around the edges and carefully lift each muffin out.
6. Garnish and Serve:
To make your muffins look extra special, sprinkle some fresh chopped chives and herbs like thyme or parsley on top. Serve these cheesy delights warm as a tasty side dish or a fun appetizer!
Enjoy your crispy, cheesy, creamy mashed potato muffins!
Can I Use Leftover Mashed Potatoes for This Recipe?
Absolutely! Leftover mashed potatoes work perfectly for these muffins. Just make sure they’re creamy and not too dry. If they’ve been in the fridge, you may want to warm them slightly to make mixing easier.
Can I Make These Muffins Ahead of Time?
Yes, you can prep the muffin mixture ahead of time and store it in the fridge for up to 24 hours. Just remember to bring it back to room temperature before baking, as this helps them bake evenly.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes, or microwave for 30-60 seconds.
Can I Add Other Ingredients to the Muffins?
Definitely! Feel free to mix in cooked bacon, vegetables like spinach or broccoli, or even different cheeses like feta or pepper jack for a kick. Just ensure you don’t add too much extra moisture to keep the muffins from getting soggy.