These mashed potato muffins are ideal for leftover mashed potatoes, or boil up some potatoes to enjoy them anytime! Crispy, easy and delicious potato side dish.

muffin tin mashed potatoes in muffin tin with sour cream and green onion

Why you’ll love these mashed potato muffins

Muffin Tin Mashed Potatoes are a perfect recipe for using leftover mashed potatoes! All you need is 2 1/2 cups of leftover mashed potatoes and you can turn them into a dozen mashed potato cups.

But don’t wait to have leftover mashed potatoes to make these delicious, crispy potato cups. Just boil up some potatoes, mash, cool and use. Or if you prefer you can even start with Instant Mashed Potatoes.

These mashed potato muffins reheat well, freeze well and travel well, so you can enjoy handheld mashed potato anytime and anywhere.

Key Ingredients

Mashed Potatoes – you can start with leftover mashed potatoes, freshly boiled and mashed potatoes or even Instant mashed potatoes that you cook before using. Do note that the mashed potatoes need to be cooled to room temperature before mixing the batter, so allow a little time for that cooling to happen.

Milk – use any milk you like here. I prefer a milk with a little fat (2% or 3%). I suspect a non dairy milk would also work fine here.

Cheddar Cheese – shredded sharp cheddar cheese is my choice for these mashed potato muffins, but you can certainly experiment with any cheese you like.

Sour Cream – sour cream in the muffins makes them moist and flavourful. If you don’t have sour cream on hand, replace with plain yogurt or additional milk.

Green Onion – this is really optional, but it does add nice flavour, colour and texture. Chives would also work here. That said, if you aren’t a fan or don’t have green onion or chives on hand, you can easily omit.

You may also need, butter, salt, baking powder, flour.

Variations

  1. I think this recipe is especially suited to the addition of some bacon. You could add some finely chopped cooked bacon to the muffins themselves, or use as a garnish.
  2. If you want to bring some sour cream flavour to the potato muffins themselves, you can replace half the milk in the batter with sour cream. (I like to garnish with sour cream myself, so I generally skip it in the muffins).

Making Muffin Tin Mashed Potatoes: Step-by-Step

photo collage of steps to make mashed potato muffins

How to Make Mashed Potato Muffins: Start with either cold or room temperature mashed potatoes. (If you are making the mashed potatoes fresh for this recipe, allow them to cool before mixing the batter, as hot potatoes will cook the added eggs in the batter :).

Add the sour cream, milk and eggs. Add the salt and melted butter (*unless you are using leftover mashed potatoes which already have butter and salt, in which case you can reduce or omit the butter and salt here). Stir together. Stir in the shredded cheddar cheese and diced green onion. Finally, whisk together the flour and baking powder and stir in to finish the batter.

Brush a 12-cup muffin tin generously with melted butter. Use a 1/4-cup measure to scoop out batter into the muffin pan, dividing any extra between the cups.

Bake in preheated oven until golden and crispy. Once out of the oven, let them stand a minute, then remove from muffin cups and serve with a dollop of sour cream and/or some additional chopped green onion. If making ahead, remove to a wire rack to cool completely before refrigerating or freezing.

FAQ

Can these be made with Instant Mashed Potatoes? Sure! Just make the instant potatoes per the instructions and use in the recipe. As you have probably added butter and salt to the Instant potato mixture, reduce or omit the butter and salt added later accordingly.

If my leftover mashed potatoes are already seasoned and buttered, should I skip the salt and butter in the batter? Yes, as long as the mashed potatoes are well seasoned and buttered. If they are only lightly seasoned, you can add a bit more of either salt or butter or both, if you like.

Cook’s Notes

  • The texture of these mashed potato muffins can be anywhere from heavier and chunky with potato or light and fluffy, depending on the mashed potatoes you use. It’s really just a case of what you have or if making mashed potatoes fresh, mashing them coarsely for a chunky potato or maybe putting them through a potato ricer for a finer texture. Instant mashed potatoes will produce the lightest mashed potato muffins.
  • These will rise in the oven, much like a regular muffin, but will fall as they near the end of cooking. That’s just what they do as the weight of the potato will eventually win out over the baking powder :)

Making Ahead, Re-heating, Storing and Freezing

Making Ahead: Mix, bake and cool, then refrigerate in an airtight container. (I haven’t tried this, but I suspect you could mix the batter ahead then refrigerate, then fill the muffin cups and bake later). You can also make mashed potatoes ahead for this recipe, cool and refrigerate, before mixing the batter and baking later.

Re-heating: Simply pop the mashed potato muffins onto a baking sheet, place a sheet of aluminum foil loosely over-top and place into a 350F oven until they are warm (15-25 minutes). Alternately, you can re-heat quickly and easily in the microwave.

Storing: Store in the refrigerator for about 3 days.

Freezing: After baking and once cooled, place into an airtight container and freeze up to 2 months. You can reheat from frozen (no need to thaw), as detailed above, but allowing more time for them to reheat (probably 25-30 minutes).

muffin tin mashed potatoes in muffin tin with sour cream and green onion

muffin tin mashed potatoes in muffin tin with sour cream and green onion

Get the Recipe: Muffin Tin Mashed Potatoes

A perfect use for leftover mashed potatoes, of boil and mash some potatoes, cool and use here. Makes 12 crispy, cheesy potato cups.
5 stars from 4 ratings
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 12 servings

Ingredients

  • 2 1/2 cups mashed potatoes, at room temperature *see note 1 below for mashed potato options
  • 1/4 cup milk
  • 1/4 cup sour cream, or plain yogurt or additional milk
  • 2 large eggs
  • 2-3 Tbsp butter, melted, plus more to brush the pan (reduce or omit if using leftover mashed potatoes that already have butter)
  • 1/2-3/4 tsp salt, to taste (reduce or omit if using leftover mashed potatoes that are already salted)
  • Freshly ground pepper
  • 1/3 cup green onion, diced (optional)
  • 1 cup cheddar cheese, shredded
  • 6 Tbsp all purpose flour
  • 2 tsp baking powder

Instructions
 

  • Measure out room temperature or refrigerated mashed potatoes and place in a large bowl. (You don't want to use warm potatoes, as the heat may cook the eggs when you mix the batter. If you've made fresh mashed potatoes, be sure you let them cool before using. You can do this ahead and refrigerate, if you like.)
  • *If using leftover mashed potatoes that have already been seasoned with butter and salt, reduce or omit the added butter and salt in the batter accordingly. Add the eggs and milk and stir to combine well.
  • If using, add the melted butter and salt. Add some freshly ground pepper. Stir to combine. Stir in the cheese and green onion until combined.
  • In a small bowl, whisk together the flour and baking powder, then add the flour mixture to the wet mixture. Stir to combine well.
  • Brush 12 muffin cups with melted butter. Using a 1/4-cup dry measuring cup, scoop batter into 12 muffin cups, dividing any extra between the cups.
  • Bake at 375F (regular bake/not fan assisted) for about 45 minutes or until set and golden. Serve with sour cream and chopped green onion.

Notes

1. If using leftover mashed potatoes that has been previously seasoned with butter and salt, reduce or omit the added butter and salt in the mixture accordingly. You can also boil up some potatoes, mash, cool, measure out and use here. Be sure they are cooled to room temperature though, or the hot potatoes will cook the egg in the batter. If making fresh, simply mash the potatoes and use the seasoning in the recipe. You can also use Instant Mashed Potatoes. Simply mix up and cook according to the instructions, let cool, measure out and use. As Instant Mashed potatoes usually use butter and salt, reduce or omit the added butter and salt accordingly.
Making Ahead: Mix, bake and cool, then refrigerate in an airtight container. (I haven't tried this, but I suspect you could mix the batter ahead then refrigerate, then fill the muffin cups and bake later). You can also make the mashed potatoes ahead, refrigerate, then mix the batter and bake to serve.
Re-heating: Simply pop the mashed potato muffins (from frozen or thawed) onto a baking sheet, place a sheet of aluminum foil loosely over-top and place into a 350F oven until they are warm (15-25 minutes). Alternately, you can re-heat quickly and easily in the microwave.
Storing: Store in the refrigerator for about 3 days.
Freezing: After baking and once cooled, place into an airtight container and freeze up to 2 months. You can reheat from frozen, as detailed above, but allowing more time for them to reheat (probably 25-30 minutes).
Cuisine: American, Canadian
Course: Side Dish
Author: Jennifer
Calories: 130kcal, Carbohydrates: 14g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 202mg, Potassium: 252mg, Fiber: 1g, Sugar: 1g, Vitamin A: 246IU, Vitamin C: 11mg, Calcium: 120mg, Iron: 1mg
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