Mashed Potato Muffins

Fluffy, cheesy, golden-brown little muffins made from leftover mashed potatoes—baked until crisp on the outside and tender inside, with melty cheddar, tangy sour cream, and a hint of bacon and green onion. These addictive bites are like twice-baked potatoes in muffin form, perfect for brunch, potlucks, or using up holiday leftovers.

Why You’ll Love This Recipe

This isn’t just a way to use leftovers—it’s elevated comfort food. Instead of letting that extra bowl of mashed potatoes go to waste, turn them into something magical: individual, oven-baked muffins with crispy edges, a creamy center, and all the flavors you love. They’re easy to make, kid-approved, and guaranteed to disappear fast.

Perfect for:

• Using up Thanksgiving or Sunday roast leftovers
• Brunch buffets and baby showers
• Game-day snacks or party appetizers
• Meal prep (they reheat beautifully)

Ingredients

• 4 cups mashed potatoes (leftover or freshly made; cooled slightly)
• 1 cup shredded sharp cheddar cheese (plus extra for topping if desired)
• ½ cup sour cream (full-fat recommended for richness)
• 2 large eggs, lightly beaten (acts as binder)
• ¼ cup green onions, finely chopped (white and green parts)
• ¼ cup crumbled cooked bacon (optional but delicious)
• Salt and freshly ground black pepper, to taste

Optional Upgrades:

• ½ tsp garlic powder or smoked paprika
• Pinch of cayenne for heat
• Extra cheese on top before baking

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 375°F (190°C).
• Generously spray a 12-cup muffin tin with nonstick cooking spray—or grease well with butter.

2. Mix the Batter

In a large bowl:

• Add mashed potatoes, cheddar cheese, sour cream, beaten eggs, green onions, and bacon (if using).
• Season with salt, pepper, and any optional spices.
• Stir gently but thoroughly until everything is evenly combined.

3. Fill the Cups

• Spoon the mixture into each muffin cup, pressing down slightly to pack it in.
• Fill all the way to the top—this helps them hold their shape when removed.

4. Bake Until Golden

• Bake 20–25 minutes, until:
  • Tops are golden brown and slightly crisp
  • Edges pull away slightly from the tin
  • Centers are set (no wet shine)

5. Cool & Remove

• Let cool in the tin 5–10 minutes—this firms them up for easier removal.
• Run a small knife or offset spatula around the edges and gently lift out each muffin.

Serve warm!

You Must Know

• Use cooled mashed potatoes —hot ones can cook the eggs and make the batter greasy.
• Don’t skip the eggs —they bind everything together so the muffins hold shape.
• Grease well —potatoes stick easily; don’t skimp on spray or butter.
• Leftovers? These freeze beautifully!
• Crispier tops? Broil 1–2 minutes at the end (watch closely!).

Storage Tips

• Store in an airtight container in the fridge for up to 4 days.
• Reheat in oven at 350°F for 10–12 minutes (best texture). Microwave works but may soften crust.
• Freeze unbaked or baked muffins: Wrap tightly or store in layers with parchment. Thaw and reheat in oven (+3–5 mins).

Ingredient Substitutions

Serving Suggestions

• Serve as part of a breakfast spread with eggs and fruit.
• Pair with tomato soup or chili for a cozy lunch.
• Great for lunchboxes (reheat safely).
• Double the batch and freeze half for future comfort.

Cultural Context

Born from American frugality and love of mashed potatoes, this recipe honors the tradition of transforming leftovers into something special. Found at church suppers, holiday tables, and family kitchens alike, it turns humble spuds into golden, cheesy delights—proving that good food doesn’t have to be fancy, just heartfelt.

Pro Tips

• Double the recipe? Yes—perfect for crowds.
• Make ahead: Assemble 1–2 days in advance. Refrigerate and bake when ready.
• Want more crunch? Top with crushed crackers or shredded cheese before baking.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use instant mashed potatoes?
A: Yes! Prepare according to package directions (slightly thicker than usual), then cool before mixing.

Q: Why did mine fall apart?
A: Likely underbound or not enough egg. Stick to the recipe and let them cool before removing.

Q: Is this gluten-free?
A: Yes—if using GF ingredients and verifying labels (some bacon contains sugar with gluten).

Q: Can I make them without bacon?
A: Absolutely! They’re delicious plain or with extra cheese.

Q: Can I air fry them?
A: Yes! Spray with oil and air fry at 360°F for 8–10 mins, shaking halfway.

Allergy Information

Contains: dairy (cheese, sour cream), eggs, pork (if using bacon).
Gluten-free option: Use certified GF ingredients.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on bacon, cheese, and pre-made mashed potatoes.

Nutrition Facts (Per Muffin – Approximate)

Based on 12 servings

• Calories: 140
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 1g
• Protein: 5g
• Sodium: 220mg

These muffins don’t whisper. They emerge golden from the tin, crisp and inviting, saying everything a great bite should: “Pull me out. Share me… maybe.” That’s how the best ones begin—not with silence, but with spuds, spice, and someone who says, “Let’s make it unforgettable.”