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Cheesy Mashed Potato Muffins

Cheesy Mashed Potato Muffins That Will Delight Your Taste Buds

These Cheesy Mashed Potato Muffins transform leftover mashed potatoes into a delightful dish that is both simple and delicious.
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 160

Ingredients
  

For the Muffins
  • 3 cups mashed potatoes prepared and cooled
  • 1 cup shredded cheddar cheese
  • 2 large eggs
  • ½ cup sour cream
  • ¼ cup unsalted butter melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup chopped green onions optional
For the Topping
  • ½ cup grated Parmesan cheese optional

Equipment

  • muffin tin
  • mixing bowl
  • Whisk
  • Spoon or ice cream scoop

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the muffin tin.
  2. If needed, peel, cut, and boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash, then cool.
  3. In a large bowl, whisk together eggs, sour cream, and melted butter.
  4. Add cooled mashed potatoes to the egg mixture, stirring gently. Fold in cheddar cheese.
  5. Mix in garlic powder, onion powder, salt, and black pepper. Add chopped green onions if using.
  6. Spoon the mixture into the muffin tin, filling each cup about three-quarters full.
  7. Sprinkle grated Parmesan cheese on top of each muffin if desired.
  8. Bake for 25-30 minutes until tops are golden brown.
  9. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
  10. Enjoy warm or store leftovers in an airtight container.

Nutrition

Serving: 1muffinCalories: 160kcalCarbohydrates: 18gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 70mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

These muffins are freezer-friendly and can be reheated easily for a quick snack or meal.

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