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Easy Mashed Potato Muffins

Golden, crispy mashed potato muffins loaded with cheddar cheese and herbs, perfect for using leftovers or making fresh.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Appetizer, Side Dish
Cuisine: American, Comfort Food
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups mashed potatoes cold or room temperature
  • 1 cup shredded cheddar cheese
  • 2 eggs large, beaten
  • 0.25 cup sour cream
  • 3 tbsp melted butter plus extra for brushing
  • 0.25 cup all-purpose flour
  • 2 tbsp fresh chives chopped
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp paprika for garnish

Equipment

  • 12-cup muffin tin
  • Large mixing bowl
  • Ice cream scoop or large spoon
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C) and generously grease a 12-cup muffin tin with butter or cooking spray.
  2. In a large mixing bowl, combine mashed potatoes with shredded cheddar cheese, mixing gently to distribute evenly.
  3. Add beaten eggs, sour cream, and melted butter to the potato mixture, stirring until fully incorporated and smooth.
  4. Sprinkle flour, chives, garlic powder, onion powder, salt, and pepper over mixture, then fold together gently until just combined.
  5. Using an ice cream scoop, divide potato mixture evenly among muffin cups, filling each about three-quarters full.
  6. Brush tops with melted butter and sprinkle lightly with paprika for color and flavor.
  7. Bake for 25-30 minutes until golden brown on top and slightly crispy around edges.
  8. Cool in tin for 5 minutes, then carefully run a knife around edges and transfer to serving platter while warm.

Notes

These muffins work great with leftover mashed potatoes. Store in airtight container in refrigerator for up to 4 days. Reheat in oven at 350°F for 10 minutes to restore crispiness. Can be frozen for up to 3 months.