Cheesy Mashed Potato Muffins
Creamy mashed potatoes mixed with cheddar and baked into golden, slightly crispy, cheesy muffins a fun, comforting side or snack that’s easy to make and perfect for using leftover mashed potatoes.
Equipment
- Muffin Tin
- Mixing bowl
Ingredients
Main 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 batter, ¼ cup for topping)
- 2 large eggs lightly beaten
- 1/4 cup milk room temperature
- 2 tbsp melted butter cooled slightly
- 2 tbsp chopped fresh parsley plus extra for garnish
- 1/4 tsp salt adjust to taste
- 1/4 tsp pepper adjust to taste
Instructions
- Allow the muffins to cool for 5 minutes, then carefully remove each muffin. Garnish with additional chopped parsley and serve warm.
- In a large mixing bowl, add the mashed potatoes. If using refrigerated leftovers, let them come to room temperature for easier mixing.
- Stir in ¾ cup shredded cheddar cheese so it is evenly distributed throughout the potatoes.
- Add the lightly beaten eggs and milk. Mix thoroughly until the eggs are fully incorporated and the mixture is smooth.
- Pour in the melted butter and 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 ¼ 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.
- Allow the muffins to cool for 5 minutes, then carefully remove each muffin. Garnish with additional chopped parsley and serve warm.
Notes
These muffins are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.