Leftover Mashed Potato Muffins
40 min
|
easy
|
clean eating,
gluten-free,
Mediterranean diet
Recipe by Eunice
Introduction
Leftover mashed potatoes get a glow-up into triple-cheese, garlicky muffins with chive pop, crisp edges, and tender centers that eat like baked potato croquettes without the fuss.
Perfect for brunch, grab-and-go breakfast, game day snacks, or a cozy side with soup, they bake fast in a muffin tin and reheat like a dream.
Ingredients (12 servings)
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Ingredients
- 2 cups leftover mashed potatoes, cold leftover mashed potatoes
- 2 large eggs large eggs 2 ct
- ½ cup shredded white cheddar cheese shredded white cheddar cheese 2 oz
- 4 oz garlic & herbs soft cheese garlic & herbs soft cheese 4 oz
- ¼ cup grated Parmesan cheese grated Parmesan cheese 0.71 oz
- ¼ cup whole milk whole milk 2 fl oz
- 1 Tbsp fresh chives, chopped fresh chives 0.11 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp paprika sweet paprika 0.04 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- olive oil cooking spray olive oil cooking spray 0.01 fl oz
How to Make Leftover Mashed Potato Muffins
-
Prep the pan and oven
Preheat the oven to 400 F and set a rack in the center.
Generously spray a 12-cup muffin tin with olive oil spray, making sure to coat the rims for easy release.
-
Whisk the eggs and milk
In a large bowl whisk the eggs with the milk until fully combined and lightly frothy.
Whisk in the salt, black pepper, garlic powder, and paprika to season the custard evenly.
-
Loosen the cold mashed potatoes
Add the cold mashed potatoes to another bowl and break them up with a fork so there are no dense clumps.
This helps the cheeses and egg mixture incorporate without overmixing later.
-
Fold in the cheeses and chives
Add the shredded white cheddar, garlic and herb soft cheese, Parmesan, and chives to the potatoes.
Fold until the cheeses are evenly dotted through the potatoes and taste a pinch to gauge salt since leftovers vary.
-
Combine potato base with egg mixture
Pour the egg mixture over the potato mixture and fold until just combined and creamy, keeping some texture.
If the mixture seems very stiff, splash in 1 to 2 teaspoons more milk until scoopable.
-
Fill the muffin tin
Divide the mixture evenly among the 12 cups, filling each about three-quarters full.
Smooth the tops slightly and lightly mist the surface with olive oil spray for extra browning.
-
Bake until puffed and golden
Bake for 20 to 25 minutes until the muffins are deeply golden at the edges, puffed, and a toothpick comes out mostly clean with a few moist crumbs.
If you have an instant-read thermometer, look for about 190 F in the center.
-
Rest, release, and serve
Cool in the pan for 5 minutes to set the structure and let the edges crisp.
Run a small offset spatula or butter knife around each muffin and lift out to a rack.
Serve hot or warm.
-
Store and reheat like a pro
Refrigerate leftovers up to 4 days in a covered glass container or freeze up to 2 months.
Reheat at 350 F on a sheet pan for 8 to 10 minutes or air-fry at 350 F for 4 to 6 minutes until the edges re-crisp.
Substitutions
- Garlic and herb soft cheese -> whipped cream cheese plus fresh garlic and herbs
- Blend 4 oz whipped cream cheese with 1 small minced garlic clove and 1 tablespoon finely chopped parsley or chives for a similarly lush, creamy bite with bright herb aroma.
- White cheddar -> pepper jack
- Pepper jack melts just as beautifully but adds a gentle heat that plays well with the garlic and paprika, giving the muffins a bolder, slightly spicy finish.
- Milk -> sour cream or Greek yogurt
- Use 1/4 cup sour cream or full-fat Greek yogurt for a richer tang and extra tenderness, making the centers creamier without losing structure.
Tips
- Use cold potatoes for structure
- Cold mash sets up with the eggs so the muffins hold their shape and get those coveted crispy edges.
- Grease like you mean it
- Hit the cups and rims with oil spray to prevent sticking and to help the edges fry just a touch in the oven.
- Season to the base, not the bowl
- Leftover mash can be bland or salty already, so taste the potato-cheese mix before adding more salt to avoid overseasoning.
- Scoop for even baking
- Use a spring-loaded cookie scoop or a 1/3-cup measure for equal portions so all muffins finish at the same time.
- Convection advantage
- If using a convection oven, reduce to 375 F and start checking at 18 minutes for superior browning and faster cook time.
- Crispier tops trick
- A light mist of oil on the filled cups and an extra pinch of Parmesan on top deliver a golden, lacy crust.
- Mini muffin option
- Bake in a mini tin for 12 to 15 minutes, watching for golden edges; great for snacks or party bites.
Nutrition Facts *
| Energy | 177 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 11 | g |
| Carbohydrates | 12 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My muffins collapsed after baking. What went wrong?
- They were likely underbaked or the mixture was too loose. Bake until the centers hit about 190 F and look set, and if your mash was very moist, add 1 to 2 tablespoons extra Parmesan to firm the mix.
- The muffins stuck to the pan. How do I prevent that?
- Grease the cups and rims thoroughly and avoid paper liners, which cling to cheesy mixtures. A well-seasoned metal tin or silicone molds lightly sprayed with oil release best after a 5-minute rest.
- The texture is gummy. How do I fix it next time?
- Gumminess comes from overmixing or very starchy mash. Mix just until combined and consider folding in an extra tablespoon of cheese or 1 tablespoon potato flakes to balance moisture.
- Can I add mix-ins like bacon or veggies?
- Yes, keep total add-ins to about 1 cup, chopped small and well-dried. Crisp bacon, sautéed onions, corn, jalapeno, or thawed peas are great; wet ingredients will prevent browning.
- Can I make the batter ahead?
- You can mix it up to 24 hours in advance and refrigerate, but for best lift bake straight from cold; portion into the tin and go right to the oven.
- How do I get extra-browned edges without overbaking the center?
- Preheat the tin for 3 minutes in the oven, then fill quickly and bake; hot metal jump-starts edge browning while the center sets gently.
Serving Suggestions
Serve with a punchy scallion sour cream or a drizzle of hot honey to play against the salty, cheesy richness and wake up the whole plate.
Pair with a simple arugula salad dressed in lemon and olive oil, or slide a muffin under a runny egg and a splash of salsa verde if you want a New York brunch moment without leaving your kitchen.
More pairings:
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