Leftover Mashed Potato Muffins
35 min
|
easy
|
gluten-free,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 25 min | 35 min |
Introduction
These leftover mashed potato muffins turn yesterday’s side dish into a cheesy, golden, grab-and-go treat.
They are packed with three kinds of cheese, warm spices, and chives, so every bite is creamy, savory, and satisfying.
Serve them for an easy breakfast, a fun brunch side, or a cozy way to round out a weeknight dinner.
Ingredients (8 servings)
Ingredients
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How to Make Leftover Mashed Potato Muffins
-
Preheat oven and prep pan
Preheat your oven to 375°F and place a rack in the center.
Lightly grease a standard 12 cup muffin pan or line the cups with paper liners.
-
Whisk the eggs and dairy
In a large bowl, whisk the eggs, cold mashed potatoes, and milk until mostly smooth and evenly combined.
It is fine if a few small potato lumps remain in the mixture.
-
Add cheeses, herbs, and seasoning
Stir in the white cheddar, garlic and herbs soft cheese, Parmesan, chives, garlic powder, paprika, salt, and pepper.
Mix until the cheeses are evenly distributed and the batter looks thick but scoopable.
-
Fill the muffin pan
Divide the potato mixture evenly among 8 to 10 muffin cups, filling each one almost to the top.
Tap the pan gently on the counter to settle the batter and release any large air pockets.
-
Bake until set and golden
Bake for 20 to 25 minutes, until the muffins are puffed, set in the centers, and lightly golden on top.
If you like extra color, leave them in for another 2 to 3 minutes, watching closely to avoid overbrowning.
-
Cool briefly and serve
Let the muffins cool in the pan for 5 minutes to firm up and release more easily.
Run a small knife around the edges if needed, then lift out and serve warm.
Substitutions
- Swap white cheddar with shredded mozzarella
- Mozzarella gives a milder flavor and extra stretch, so the muffins taste a little more like cheesy potato bites.
- Replace garlic and herbs soft cheese with plain cream cheese plus garlic and dried herbs
- Use plain cream cheese and mix in minced garlic with Italian seasoning or dried chives and parsley. The texture stays rich and creamy while the flavor turns slightly tangier and more customizable.
- Lighten whole milk with plain Greek yogurt
- Swap half the milk for plain Greek yogurt to add tang and a bit more protein. The muffins turn out a touch denser but taste extra creamy and satisfying.
Tips
- Start with cold mashed potatoes
- Cold potatoes give the batter structure and help the muffins hold their shape without turning gummy.
- Adjust salt based on your mash
- Taste your leftover mashed potatoes first, since many are already well seasoned. If they are salty, reduce the added salt to avoid overly briny muffins.
- Use a cookie scoop for even portions
- A large cookie scoop makes portioning quick and neat, so every muffin bakes at the same rate.
- Add a cheesy topping
- For a bakery style look, sprinkle a little extra cheddar or Parmesan over each muffin before baking. The tops brown more deeply and form a delicious, slightly crisp crust.
- Reheat leftovers the right way
- Warm leftover muffins in a 325°F oven or toaster oven for about 8 minutes. They regain their crisp edges without drying out, unlike microwave reheating.
Nutrition Facts *
| Energy | 179 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 12 | g |
| Carbohydrates | 13 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make these muffins ahead of time?
- Yes, bake them fully, cool, and store in an airtight container in the fridge for up to three days. Reheat in the oven until warmed through so the texture stays soft inside and lightly crisp outside.
- Can I freeze leftover mashed potato muffins?
- Yes, freeze cooled muffins on a sheet pan, then transfer to a freezer bag for long term storage. Reheat from frozen at 325°F for 12 to 15 minutes, until hot in the center.
- What if my batter seems too thin or loose?
- If the mixture looks soupy, stir in a tablespoon or two of flour or extra grated Parmesan. This helps firm the batter so the muffins bake up tall instead of spreading.
- Can I add extra mix ins like bacon or veggies?
- You can fold in crisp bacon bits, cooked chopped broccoli, or sautéed mushrooms after mixing the base batter. Keep add ins small and use about half a cup total so the muffins still hold together.
- Why did my muffins stick to the pan?
- They may have needed more greasing, or you removed them while still very hot and fragile. Next time, grease generously or use liners, and let them rest 5 minutes before loosening the edges.
Serving Suggestions
These cozy little muffins are lovely with scrambled eggs for brunch or a simple green salad for dinner.
Try serving them with sour cream, hot sauce, or a swipe of pesto for easy flavor twists at the table.
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