Cheesy Mashed Potato Muffins: The Ultimate Savory Leftovers Makeover!

🥔 A New Way to Love Mashed Potatoes

Mashed potatoes are a staple at dinner tables everywhere—but what do you do with the leftovers? Instead of reheating the same old side dish, try these Cheesy Mashed Potato Muffins! Soft, fluffy, and loaded with cheesy goodness, these muffins are perfect for breakfast, brunch, or even as a side dish for dinner.

They’re portable, kid-friendly, freezable, and irresistibly delicious. Whether you're meal prepping or just need a smart way to use leftovers, this recipe is a total win.

💛 Why You’ll Love These Muffins

• ✅ Uses up leftover mashed potatoes—no waste!

• ✅ Full of cheesy, savory flavor

• ✅ Great for breakfast, lunchboxes, or snacks

• ✅ Freezer-friendly and easy to reheat

• ✅ One bowl, minimal effort

🧾 Ingredients

Makes 12 muffins

• 2 cups cold mashed potatoes (any kind)

• 2 large eggs

• ¾ cup shredded cheddar cheese (plus extra for topping)

• ¼ cup milk

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper to taste

• ½ cup all-purpose flour (or almond flour for gluten-free)

• 1 tsp baking powder

• 2 tbsp chopped chives or green onions (optional)

• Optional: 4 strips cooked and crumbled bacon

👨‍🍳 How to Make Cheesy Mashed Potato Muffins

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease or line a 12-cup muffin pan with paper liners or nonstick spray.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine:

• Mashed potatoes

• Eggs

• Milk

• Garlic & onion powder

• Salt and pepper

Stir until well blended.

Step 3: Add Cheese and Mix-Ins

Fold in:

• Shredded cheese

• Chopped chives or green onions

• Crumbled bacon (if using)

Step 4: Add Dry Ingredients

Add flour and baking powder. Mix just until incorporated—don’t overmix.

Step 5: Fill and Top

Scoop the batter into each muffin cup (fill about ¾ full). Sprinkle extra cheese on top for a melty, golden finish.

⏲️ Bake and Cool

Bake for 20–25 minutes, or until muffins are set and tops are golden brown. Let them cool in the pan for 5 minutes, then transfer to a wire rack.

🍽 How to Serve Cheesy Potato Muffins

• Perfect on-the-go breakfast or snack

• Paired with eggs for brunch

• Served with soup or chili as a hearty side

• Packed in school or work lunchboxes

• As a crowd-pleasing party appetizer

🧊 Storage Tips

• Fridge: Store in an airtight container for up to 4 days

• Freezer: Wrap individually and freeze up to 2 months

• Reheat: Microwave 30–45 seconds or toast in the oven

📊 Nutritional Info (Per Muffin – Approx.)

• Calories: 145

• Fat: 7g

• Carbs: 14g

• Protein: 6g

• Fiber: 1g

🧠 Pro Tips

• Cold mashed potatoes work best for texture

• Want more protein? Add diced ham or cooked sausage

• Use a blend of cheeses (cheddar, mozzarella, pepper jack)

• For extra crispy tops, broil for the last 2 minutes of baking

• Make mini muffins for bite-sized snacks or party trays

💬 FAQ

Q: Can I use instant mashed potatoes?
A: Yes! As long as they’re thick and not runny, they work well.

Q: Can I make these muffins ahead of time?
A: Absolutely. They reheat beautifully and are freezer-friendly.

Q: Can I make it gluten-free?
A: Substitute all-purpose flour with almond flour or a gluten-free blend.

🧡 Final Thoughts

These Cheesy Mashed Potato Muffins are everything you want from a comfort food recipe: easy, hearty, flavorful, and totally satisfying. Whether you're looking to repurpose leftovers or whip up a creative savory snack, this recipe delivers every time.

Less waste, more taste, and fluffy cheesy muffins you’ll crave again and again.