Cheesy Mashed Potato Muffins

Why You’ll Love This Recipe

Cheesy Mashed Potato Muffins are a perfect way to repurpose leftover mashed potatoes into a new and exciting dish. The richness of the potatoes pairs beautifully with the gooey cheese, creating a savory muffin that’s perfect for any meal. These muffins are incredibly easy to make and can be enjoyed as a side dish, an appetizer, or even as a fun alternative to bread rolls. Whether served alongside dinner or as a snack, they are sure to please everyone at the table. The cheesy, soft texture and golden crust make them irresistibly good!

Ingredients

• 2 cups mashed potatoes (prepared and cooled)
• 1 1/2 cups all-purpose flour
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 teaspoons baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 2 tablespoons chopped fresh chives (optional)
• 1/2 cup shredded mozzarella cheese (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners to prevent sticking.

2. Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and black pepper.

3. Prepare the wet ingredients: In a separate bowl, combine the mashed potatoes, eggs, milk, and melted butter. Mix until smooth and well combined.

4. Combine: Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix. Fold in the shredded cheddar cheese, Parmesan cheese, and chopped chives (if using).

5. Scoop the batter: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Top each muffin with a sprinkle of shredded mozzarella cheese, if desired.

6. Bake: Bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

7. Cool and serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm and enjoy!

Servings and timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 18-22 minutes
• Total Time: 30 minutes

Variations

• Herbs: Swap the chives for fresh rosemary or thyme for a different herbal flavor.
• Cheese varieties: Feel free to experiment with different cheeses like pepper jack for a spicy twist or Gruyère for a more sophisticated flavor.
• Vegetarian: For a vegetarian version,  with extra vegetables like sautéed spinach, mushrooms, or bell peppers.
• Make it gluten-free: Replace the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.

Storage/Reheating

• Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days. If you prefer, you can refrigerate them for up to 5 days.
• Freezing: These muffins freeze well! Wrap them tightly in plastic wrap or aluminum foil, and store in a freezer-safe bag for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 350°F for 5-10 minutes.
• Reheating: Reheat individual muffins in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes until warm.

FAQs

1. Can I use instant mashed potatoes for this recipe?

Fresh, homemade mashed potatoes yield the best texture and flavor. However, if you have leftover instant mashed potatoes, they can work in a pinch, but the flavor may differ slightly.

2. Can I make these muffins ahead of time?

Yes! You can prepare the batter the night before and store it in the refrigerator. When ready to bake, just scoop the batter into the muffin tin and bake as directed.

3. Can I make these muffins without cheese?

If you prefer a non-cheesy version, you can skip the cheese entirely or replace it with another savory ingredient like finely chopped herbs or sautéed vegetables.

4. Can I add other vegetables to the muffins?

Yes, you can add vegetables like spinach, bell peppers, or corn to the batter for added flavor and texture. Be sure to chop them finely so they mix well into the dough.

5. Can I use a different type of cheese?

Absolutely! Feel free to swap cheddar cheese with mozzarella, Gouda, or any other cheese you enjoy. Experiment with different combinations for a unique flavor.

6. What kind of mashed potatoes should I use?

Any type of mashed potatoes will work, whether they’re plain or flavored with butter, cream, or garlic. Just make sure they are fully mashed and not too chunky.

7. Can I make these muffins without eggs?

Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a substitute for eggs in this recipe.

8. Can I bake these muffins in a different-sized pan?

Yes, you can use a mini muffin tin or a larger muffin tin, but adjust the baking time accordingly. Mini muffins will take about 10-12 minutes, while larger muffins may need an additional 5-8 minutes of baking time.

9. Can I add more mashed potatoes to the recipe?

You can experiment with adding extra mashed potatoes for a denser texture, but be careful not to make the batter too wet. If you do add extra potatoes, reduce the amount of milk accordingly

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