Creamy, cheesy, and irresistibly portable — these Cheesy Mashed Potato Muffins are the kind of comfort food that makes everyone smile. Imagine fluffy mashed potatoes mixed with gooey cheddar, baked into golden little muffin-shaped bites with a crisp top and a soft, pillowy center. Fun fact: mashed potato muffins were invented as a way to make leftovers exciting again — and they work like a charm. If you love easy weeknight wins, this recipe delivers big flavor with minimal fuss.
This recipe is special because it takes a staple side dish and turns it into a snackable, family-friendly treat that’s ready in under 40 minutes. It’s simpler than a potato casserole and more playful than loaded baked potatoes. If you enjoy hearty potato dishes, you might also like our cheesy hamburger potato casserole for a full meal twist. Try these muffins for busy weeknights, potlucks, or whenever you want to please a crowd. Get ready — your kitchen is about to smell amazing and your family will ask for seconds.
What is Cheesy Mashed Potato Muffins?
Cheesy Mashed Potato Muffins are exactly what they sound like: portions of seasoned mashed potatoes mixed with cheddar and baked in a muffin tin until the tops are golden and slightly crisp. Who came up with the name? Maybe a sleepy cook wanted a portable spud, or maybe someone thought muffins were more dignified than scoops. Either way, they’re an upgrade on leftover mashed potatoes — don’t we all love handy reinventions? And yes, remember that “the way to a man’s heart is through his stomach.” Try them and see if they don’t become your new go-to comfort snack.
Why You’ll Love This
- Cheesy comfort in every bite — each muffin has a crispy top with a creamy, cheesy interior that melts in your mouth.
- Budget-friendly and fridge-friendly — you can use leftover mashed potatoes or make a small batch from scratch, saving money while turning simple ingredients into something special.
- Versatile and customizable — add herbs, bacon bits, or a spicy twist for extra flavor; the topping of melted cheddar is what really elevates them.
These muffins are a cozy, budget-savvy alternative to more elaborate potato dishes and pair nicely with recipes like fried mashed potato balls if you’re craving different textures and shapes. Make a batch, and everyone at the table will be reaching for more. Go on — give them a try tonight.
How to Make:
Quick Overview
This recipe is straightforward and fast: a simple mix-and-bake method yields rich, creamy centers and golden, slightly crispy tops. The standout element is the creamy mashed potato base combined with melted cheddar for depth and satisfaction. Prep time is about 10 minutes, and baking takes 20–25 minutes for a total of roughly 30–35 minutes.
Ingredients
- 2 cups mashed potatoes (room temperature or freshly made, smooth or slightly chunky as preferred)
- 1 cup shredded cheddar cheese, divided (¾ cup mixed into the batter, ¼ cup reserved for topping)
- 2 large eggs (lightly beaten)
- 1/4 cup milk (room temperature)
- 2 tablespoons melted butter (cooled slightly)
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- Salt and pepper to taste (start with 1/4 teaspoon each and adjust as needed)
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter or nonstick spray so the muffins release easily.
- In a large mixing bowl, add 2 cups of mashed potatoes. If using refrigerated leftovers, let them come to room temperature for easier mixing.
- Stir in 3/4 cup shredded cheddar cheese so it is evenly distributed throughout the potatoes.
- Add the 2 large eggs (lightly beaten) and 1/4 cup milk. Mix thoroughly until the eggs are fully incorporated and the mixture is smooth.
- Pour in 2 tablespoons melted butter and 2 tablespoons chopped fresh parsley. Season with salt and pepper to taste, mixing until everything is combined.
- Spoon the potato mixture into the prepared muffin tin, filling each cup about three-quarters full. Press gently so the surface is even but not compacted.
- Sprinkle the remaining 1/4 cup shredded cheddar cheese evenly over the tops of the muffins.
- Bake in the preheated oven for 20–25 minutes, or until the tops are golden and slightly crispy and the edges pull away from the pan.
- Remove the tin from the oven and allow the muffins to cool for 5 minutes so they set. Use a small knife to loosen the edges if needed, then carefully remove each muffin.
- Garnish with additional chopped parsley and serve warm. These are best enjoyed fresh but will keep well for leftovers.
What to Serve With
- A fresh green salad with vinaigrette to cut through the richness.
- Roasted or steamed vegetables like broccoli, green beans, or carrots for color and crunch.
- A simple protein: roasted chicken, grilled sausages, or pan-seared pork chops.
- Dipping options: sour cream, garlic aioli, or a zesty ranch dressing.
- For drinks, iced tea, a crisp white wine, or sparkling water with lemon are great choices.
Top Tips for Perfecting
- Use slightly warm or room-temperature mashed potatoes for easier mixing — cold potatoes can lead to lumps.
- If your mash is very soft, add a tablespoon of breadcrumbs or 1 additional tablespoon of shredded cheese to help the muffins hold their shape.
- For extra crispiness, lightly spray the tops with oil before baking.
- Swap cheddar for smoked gouda or pepper jack for different flavor profiles.
- Avoid overfilling muffin cups; filling three-quarters full prevents overflow and ensures even cooking.
- Don’t skip the resting step after baking — it helps the muffins set and makes removal easier.
Storing and Reheating Tips
- Refrigeration: Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place cooled muffins on a baking sheet to freeze until solid, then transfer to a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat in a 350°F oven for 8–10 minutes until warmed through and the top is crisp. For a quicker method, microwave 30–60 seconds but note the top may soften.
FAQs
What kind of mashed potatoes work best?
Use well-seasoned mashed potatoes made with butter and milk for the creamiest muffins. Leftovers or from-scratch both work, but avoid overly stodgy or grainy textures.
Can I make these ahead of time?
Yes. Bake the muffins, cool completely, then refrigerate for up to 3 days. Reheat in the oven before serving for a fresh-baked texture.
Can I add mix-ins like bacon or scallions?
Absolutely. Fold in cooked bacon bits, chopped scallions, or diced jalapeños to customize the flavor. Keep add-ins to about 1/2 cup total to preserve texture.
Are these gluten-free?
Yes, as written these muffins are gluten-free if your mashed potatoes and any add-ins are gluten-free. If you add breadcrumbs, choose gluten-free breadcrumbs.
How do I prevent the muffins from sticking to the tin?
Grease the muffin tin well or use paper liners. Let muffins cool for a few minutes before removing and use a small knife to loosen edges if needed.
Conclusion
These Cheesy Mashed Potato Muffins are a quick, crowd-pleasing recipe that turns humble mashed potatoes into a crunchy-topped, gooey-centered delight. They’re easy enough for beginners and customizable for adventurous cooks, making them perfect for weeknights, potlucks, or casual gatherings. If you enjoyed this idea and want similar crispy, cheesy potato snacks, check out this helpful guide to Mashed Potato Puffs Recipe (Cheesy and Crispy) | The Kitchn and this flavorful take on Cheesy Mashed Potato Puffs – Taste Of Recipe for more inspiration. Try the recipe, share it with family, and enjoy the smiles it brings.
Cheesy Mashed Potato Muffins
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
Ingredients
- 2 cups Mashed Potatoes Room temperature or freshly made, smooth or slightly chunky as preferred.
- 1 cup Shredded Cheddar Cheese Divided into ¾ cup for batter and ¼ cup for topping.
- 2 large Eggs Lightly beaten.
- 1/4 cup Milk Room temperature.
- 2 tablespoons Melted Butter Cooled slightly.
- 2 tablespoons Chopped Fresh Parsley Plus extra for garnish.
- 1/4 teaspoon Salt Adjust to taste.
- 1/4 teaspoon Pepper Adjust to taste.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter or nonstick spray.
- In a large mixing bowl, add 2 cups of mashed potatoes. If using refrigerated leftovers, let them come to room temperature for easier mixing.
- Stir in 3/4 cup shredded cheddar cheese until evenly distributed.
- Add the 2 large eggs and 1/4 cup milk. Mix thoroughly until smooth.
- Pour in 2 tablespoons melted butter and 2 tablespoons chopped parsley. Season with salt and pepper, mixing until combined.
- Spoon the potato mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Sprinkle the remaining 1/4 cup shredded cheddar cheese over the tops of the muffins.
- Bake for 20–25 minutes, or until the tops are golden and slightly crispy.
- Allow the muffins to cool for 5 minutes, then carefully remove each muffin.
- Garnish with additional chopped parsley and serve warm.