Big Cheesy Mashed Potato Muffins

by

Big Cheesy Mashed Potato Muffins

Ingredients (Makes about 12 muffins)

  • 2 cups mashed potatoes (leftovers work great!)
  • 2 large eggs
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper, to taste
  • 2 tablespoons chopped chives or green onions (optional)
  • Cooking spray or butter (for greasing the muffin tin)

Instructions

  1. Preheat the Oven
    Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter or nonstick spray.
  2. Mix the Batter
    In a large bowl, combine:
  • Mashed potatoes
  • Eggs
  • Sour cream
  • Milk
  • Melted butter
  • Garlic powder, onion powder
  • Salt & pepper
  • Parmesan cheese
  • Half the cheddar cheese
  • (Optional) Chives or green onions Stir until the mixture is smooth and creamy.
  1. Spoon into Muffin Tin
    Evenly divide the mixture into the greased muffin cups, filling each about ¾ full.
  2. Top with Cheese
    Sprinkle the tops with more shredded cheddar cheese for that golden cheesy crust.
  3. Bake
    Bake in the preheated oven for 25–30 minutes, or until the tops are golden brown and slightly crispy.
  4. Cool Slightly & Serve
    Let cool in the pan for 5–10 minutes. Then gently remove with a spoon or butter knife. Serve warm!

Serving Ideas

  • Serve with sour cream or ranch dip.
  • Pair with grilled meat or soup.
  • Freeze leftovers and reheat for quick snacks.

Tips & Variations

  • Add cooked bacon bits or diced ham for a heartier version.
  • Swap cheddar for mozzarella, pepper jack, or gouda.
  • Use cauliflower mash instead of potatoes for a low-carb option.

Benefits

  • Budget-friendly: Uses pantry staples and leftovers.
  • Kid-approved: Cheesy, creamy, and fun to eat!
  • Versatile: Great for breakfast, lunchboxes, or dinner sides.

Leave a Comment