Description
Crispy on the outside, creamy and cheesy on the inside — these Cheesy Mashed Potato Muffins are a genius way to use up leftover mashed potatoes. Perfect for quick breakfast ideas, healthy snacks, easy dinner sides, or make-ahead lunchbox food ideas. They’re packed with savory flavor, super easy to customize, and always a crowd-pleaser. If you love comforting, no-fuss easy recipes, this one’s going straight into your rotation.
Ingredients
1 ½ cups mashed potatoes
2 large eggs
1 cup shredded cheddar cheese
¼ cup sour cream
2 tablespoons milk
¼ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped parsley (optional)
Instructions
1. Preheat oven to 375°F (190°C) and grease a muffin tin or line with parchment paper liners.
2. In a large bowl, combine mashed potatoes, eggs, sour cream, and milk. Mix until smooth.
3. Fold in flour, baking powder, salt, and pepper until just combined.
4. Stir in shredded cheddar cheese, reserving a little for topping.
5. Spoon mixture into muffin cups, filling each about ¾ full.
6. Sprinkle remaining cheese on top of each muffin.
7. Bake for 25–30 minutes until golden brown and set.
8. Let cool in pan for 5 minutes, then transfer to a wire rack.
9. Garnish with chopped parsley and serve warm.
Notes
For best results, use thick mashed potatoes — watery ones can make the muffins too soft.
Don’t skip the baking powder; it helps give the muffins a light, fluffy texture.
They freeze well and reheat perfectly — ideal for make-ahead meal prepping!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish / Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: cheesy muffins, mashed potato recipe, easy recipe, quick breakfast, snack ideas