Cheesy Mashed Potato Muffins

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When I first made these Cheesy Mashed Potato Muffins, I wasn’t expecting them to become such a staple in my kitchen. What started as a way to use up leftover mashed potatoes turned into one of my favorite side dishes or quick snack options. They’re golden and crispy on the outside, creamy and cheesy on the inside, and absolutely addictive. Whether it’s breakfast, brunch, or dinner, these muffins find their way onto my plate more often than I’d like to admit.

These little gems are also a big hit with kids and perfect for parties or meal prepping. I love how customizable they are—you can add bacon bits, herbs, or even veggies to make them more hearty or colorful. They’re made in a muffin tin, which means perfect portions every time and easy cleanup. Once you try them, you’ll understand why I keep a batch ready in the fridge more often than not.

Why You’ll Love These Cheesy Mashed Potato Muffins

They’re crispy on the edges, soft in the center, and loaded with melty cheese that makes every bite comforting and savory. Plus, they use up leftover mashed potatoes in the most delicious way possible. They freeze well, reheat beautifully, and fit any meal of the day. If you need a make-ahead breakfast idea, a lunchbox addition, or a new twist on a classic comfort food, these muffins deliver.

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What Kind of Potatoes Should I Use?

For the fluffiest, creamiest texture, I always go with Yukon Gold or Russet potatoes. They mash well and hold their shape when baked. If you already have leftover mashed potatoes on hand, just make sure they’re not too runny—you want a thicker consistency for these muffins to hold up in the tin.

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Options for Substitutions

Don’t have cheddar? Use mozzarella, pepper jack, or even parmesan for a sharper edge. You can swap sour cream for Greek yogurt if you want a tangy kick or a bit more protein. Add-ins like crumbled bacon, finely chopped green onions, or sautéed spinach can turn these into a more filling bite. Want it dairy-free? Use your favorite plant-based cheese and non-dairy milk—just make sure everything binds well.

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Ingredients for These Cheesy Mashed Potato Muffins

• Mashed Potatoes – The base of the muffins. Best if they’re thick and well-seasoned.
• Eggs – These help bind everything together so the muffins hold their shape.
• Shredded Cheddar Cheese – Melts beautifully and gives that gooey, savory flavor.
• Sour Cream – Adds creaminess and a slight tang that brightens the flavor.
• Milk – Helps soften the texture so the muffins aren’t too dense.
• All-Purpose Flour – Gives a little structure and stability.
• Baking Powder – Adds lightness and lift.
• Salt & Pepper – Essential for balancing flavors.
• Chopped Parsley (optional) – For garnish and a fresh pop of color.

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Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup. This ensures easy removal and a crisp outer edge.

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Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the mashed potatoes, eggs, sour cream, and milk. Whisk until everything is smooth and fully incorporated. This forms the creamy base of your muffins.

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Step 3: Fold in the Dry Ingredients

Add the flour, baking powder, salt, and pepper to the wet mixture. Gently fold it together until just combined—don’t overmix or the muffins may become tough.

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Step 4: Add the Cheese

Stir in the shredded cheddar cheese, reserving a little to sprinkle on top before baking. This ensures cheesy flavor throughout and a golden, melty top.

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Step 5: Fill the Muffin Cups

Spoon the mixture evenly into the prepared muffin tin, filling each cup to about 3/4 full. If you reserved cheese, sprinkle it on top now.

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Step 6: Bake to Perfection

Bake in the preheated oven for 25 to 30 minutes, or until the tops are golden brown and a toothpick comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.

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Step 7: Garnish and Serve

Sprinkle chopped parsley over the warm muffins just before serving, if desired. Enjoy them hot, or let them cool and refrigerate for later snacking.

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How Long to Prepare the Cheesy Mashed Potato Muffins

Prep Time: You’ll need about 15–20 minutes to mix everything together. If you’re starting with leftover mashed potatoes, the process is even quicker. Most of that time goes into grating the cheese, measuring ingredients, and preparing the muffin tin.

Cook Time: These muffins typically bake for 25–30 minutes. You’ll know they’re done when the tops are golden and a toothpick inserted into the center comes out clean. Let them cool for 5 minutes in the pan before removing.

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Tips for Perfect Cheesy Mashed Potato Muffins

• Make sure your mashed potatoes are thick and not overly creamy or watery.
• Don’t skip the baking powder; it gives the muffins their light, slightly risen texture.
• Grease the muffin tin well if you’re not using liners to ensure clean removal.
• Let them cool slightly before serving so they firm up and hold together better.
• Use freshly shredded cheese—pre-shredded varieties often have anti-caking agents that affect texture.

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Watch Out for These Mistakes While Cooking

• Using runny mashed potatoes: This makes the muffins too soft and difficult to hold their shape.
• Overmixing the batter: It can lead to dense, chewy muffins.
• Not seasoning enough: Taste your mashed potatoes before mixing; underseasoned potatoes lead to bland muffins.
• Overfilling the muffin cups: Stick to 3/4 full or they may overflow.
• Skipping the resting time after baking: They’ll fall apart if you try to remove them too early.

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What to Serve With Cheesy Mashed Potato Muffins?

1. Scrambled Eggs

A protein-packed breakfast combo that’s hearty and delicious.

2. Tomato Soup

The creamy muffins pair beautifully with a warm, tangy soup.

3. Roasted Chicken

Serve them as a side for dinner with roasted or grilled chicken.

4. Fresh Garden Salad

For a lighter lunch, these muffins go well with a crisp salad and vinaigrette.

5. Sauteed Spinach or Kale

Add a nutritious green to your plate to balance the richness of the muffins.

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Storage Instructions

Refrigerator: Let the muffins cool completely before placing them in an airtight container. Store in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for about 8–10 minutes, or microwave for 30 seconds.

Freezer: Wrap each muffin in plastic wrap or foil and place them in a freezer-safe bag. They’ll last up to 2 months. To reheat, bake from frozen at 375°F (190°C) for 15–20 minutes.

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Estimated Nutrition

Per muffin (based on a batch of 12):

• Calories: ~180
• Protein: 6g
• Fat: 10g
• Carbohydrates: 16g
• Fiber: 1g
• Sugar: 1g
• Sodium: 240mg

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Frequently Asked Questions

Can I use instant mashed potatoes?

Yes, but make sure they’re thick and not too creamy. You may need to adjust the flour slightly.

Can I make these ahead of time?

Absolutely. They store well in the fridge or freezer and reheat perfectly.

What kind of cheese works best?

Cheddar is a favorite, but feel free to experiment with mozzarella, Swiss, or a blend.

Can I make them gluten-free?

Yes. Substitute the flour with a 1:1 gluten-free baking blend.

How do I keep them from sticking to the pan?

Use parchment liners or generously grease the muffin tin to prevent sticking.

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Conclusion

Cheesy Mashed Potato Muffins are everything you want in a comfort food: crispy edges, melty cheese, and fluffy potato goodness in every bite. Whether you’re looking for a creative way to use up leftovers or planning a crowd-pleasing snack, these muffins are reliable, versatile, and undeniably satisfying. Try them once, and they’ll become a permanent part of your recipe rotation.

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