Mashed Potato Muffins

Mashed Potato Muffins (Cheesy Leftover Makeover)

These savory muffins transform leftover mashed potatoes into a fluffy, cheesy side with crisp, bronzed tops.
Sharp cheddar and sour cream add richness, green onions keep things bright, and bacon is an optional smoky bonus.
Fast to mix, easy to bake, and perfect for brunch plates or weeknight dinners—the kind of practical comfort tinsuf readers love.

Bake until the edges are deeply golden for the best texture.

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Recipe Details

Author: tinsuf

Cuisine: American

Category: Side Dish

Prep Time: 10 minutes

Bake Time: 20–25 minutes

Total Time: ~35 minutes

Yield: 12 muffins

Ingredients

4 cups mashed potatoes (leftover or freshly made; fairly thick)
1 cup shredded cheddar cheese
1/2 cup sour cream
2 large eggs, lightly beaten
1/4 cup chopped green onions
1/4 cup crumbled cooked bacon (optional)
Salt and black pepper, to taste

Potato consistency: Stiffer mash works best. If yours is very loose, stir in 2–3 tablespoons flour or 1/4 cup grated Parmesan to help it set.

Step-By-Step Instructions

Preheat: Heat oven to 375°F (190°C). Generously grease a 12-cup muffin tin (or line with parchment/foil liners and spray).
Mix: In a large bowl combine mashed potatoes, cheddar, sour cream, eggs, green onions, and bacon (if using). Season with salt and pepper and stir to combine.
Fill: Divide mixture among muffin cups, filling to the top and smoothing. For extra browning, lightly rake the surface with a fork.
Bake: Bake 20–25 minutes until set and golden-brown at the edges and tops.
Serve: Cool 5 minutes in the pan, then loosen with a thin knife and lift out. Serve warm.

Tips & Variations

Extra crisp tops: Broil 1–2 minutes at the end, watching closely.
Cheese swap: Try Gruyère, pepper jack, or a cheddar–Parmesan blend.
Add-ins: Stir in 1 teaspoon garlic powder, chopped herbs, or finely diced sautéed veggies.
Make-ahead: Bake, cool, and refrigerate up to 3 days; reheat at 350°F (175°C) for 8–10 minutes.
Freezer-friendly: Freeze cooled muffins up to 2 months. Reheat from frozen at 350°F (175°C) for 15–18 minutes.

Why This Recipe Works

Eggs bind the potato mixture so it bakes into a handheld shape, while sour cream adds moisture and tang. High oven heat caramelizes the edges and top, delivering a pleasing contrast between a fluffy interior and a crisp, cheesy crust.