There’s nothing more comforting than warm, fluffy mashed potato muffins, especially when they’re packed with cheesy, chive-filled goodness. If you’ve got leftover mashed potatoes, this is the perfect way to repurpose them into a delicious snack or light meal.
Reinventing leftovers is always rewarding, and these savory muffins do just that. They’re incredibly satisfying, with a soft, cheesy potato texture. Best of all, they’re super easy to make with just a few ingredients.
Let’s dive into the recipe for cheesy mashed potato muffins. After just one bite, you’ll want them in your regular meal rotation!
Why make these potato muffins?
These muffins are a great way to avoid wasting leftover mashed potatoes. The fluffy potato base, combined with cheese and chives, results in a comforting, handheld snack. Perfect for portion control and on-the-go meals, these muffins give your leftovers a delicious new twist.
What potatoes work best?
For the best texture, use russet or Yukon gold potatoes. Their starchy quality ensures smooth, fluffy muffins. Avoid waxier potatoes like red or white, as they don’t mash as well and may lead to a chunkier texture.
Can I use instant potato flakes?
Yes! You can substitute 2 cups of prepared instant mashed potatoes. The texture might be slightly different, but the flavor remains just as delicious.
Ingredients
- 2 cups mashed potatoes (from about 3 medium russet potatoes), at room temperature
- 2 large eggs, beaten
- 1/4 cup milk, for extra creaminess
- 2 tablespoons melted unsalted butter, for rich flavor
- 1/4 cup sour cream, to add tang and moisture
- 1/2 teaspoon salt, to enhance flavor
- 1/4 teaspoon black pepper, for a subtle kick
- 1/2 cup shredded cheddar cheese, for that perfect cheesy melt
- 2 tablespoons fresh chopped chives, for a fresh, savory touch
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Instructions
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with cooking spray or butter.
- In a large mixing bowl, whisk together mashed potatoes, eggs, milk, melted butter, sour cream, salt, and pepper until the mixture is smooth.
- Stir in 1/4 cup shredded cheddar and 1 tablespoon chives, ensuring everything is well combined.
- Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Top each muffin with the remaining 1/4 cup cheddar cheese and 1 tablespoon chives for extra flavor.
- Bake for 18-22 minutes, or until the tops are lightly browned and set in the middle.
- Let muffins cool for 5 minutes before removing from the tin. Serve warm and enjoy!
Notes
Maximize flavor by using homemade mashed potatoes or reconstituted dried potato flakes. Avoid using store-bought refrigerated mashed potatoes, as they lack texture and freshness. For a hearty twist, mix in crispy cooked bacon or ham to make the muffins more savory and filling. Create a vegetarian version by substituting sautéed mushrooms for the meat, adding rich, umami flavor without any meat. Prep ahead by refrigerating unbaked muffins overnight for a quick and easy bake the next day. Reheat leftovers in 30-second intervals in the microwave, but avoid overcooking to prevent the muffins from becoming rubbery.
