Here’s a Mashed Potato Muffins recipe with clear, detailed, step-by-step directions. These are perfect for using leftover mashed potatoes and make a great side dish or snack.
Mashed Potato Muffins
Makes
12 muffins
Prep Time
10 minutes
Bake Time
25–30 minutes
Ingredients
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2½ cups mashed potatoes (plain or lightly seasoned)
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2 large eggs
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½ cup sour cream or plain Greek yogurt
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¼ cup melted butter
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1 cup shredded cheddar cheese
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2 tbsp milk (if needed for thinning)
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½ tsp salt (adjust based on seasoning of potatoes)
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¼ tsp black pepper
Optional Add-Ins
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2 tbsp chopped chives or green onions
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¼ cup cooked, crumbled bacon
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¼ tsp garlic powder
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Paprika for topping
Step-by-Step Directions
Step 1: Preheat and Prepare
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Preheat the oven to 375°F (190°C).
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Grease a 12-cup muffin tin or line with paper liners.
Step 2: Mix the Batter
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In a large mixing bowl, add the mashed potatoes.
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Beat in the eggs until fully incorporated.
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Add the sour cream, melted butter, salt, and black pepper.
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Stir until smooth.
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Fold in the shredded cheese and any optional add-ins.
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If the mixture is very thick, stir in milk one tablespoon at a time until spoonable.
Step 3: Fill the Muffin Tin
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Divide the mixture evenly among the muffin cups.
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Fill each cup nearly to the top.
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Sprinkle lightly with paprika if desired.
Step 4: Bake
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Place the muffin tin in the oven.
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Bake for 25–30 minutes.
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The tops should be lightly golden and set.
Step 5: Cool and Serve
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Remove from the oven and let the muffins cool in the pan for 5 minutes.
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Carefully remove and serve warm.
Helpful Tips
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Leftover mashed potatoes work best when not overly runny.
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For crisp edges, bake in a metal muffin tin and lightly grease well.
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These reheat well in the oven or air fryer.
Storage and Reheating
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Store in the refrigerator for up to 3 days.
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Reheat in a 350°F (175°C) oven for 8–10 minutes or air fryer for 3–4 minutes.
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Can be frozen for up to 2 months.