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Mashed Potato In Muffin

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Hi friends! It’s Jeviko here from Life with Jeviko. There’s nothing more comforting than warm, fluffy mashed potato muffins straight from the oven, especially when they’re packed with cheesy, chivey goodness. If you have some leftover mashed potatoes, this is a delicious way to give them new life while creating an easy, crowd-pleasing snack or light meal.

I love finding ways to reinvent leftovers and give tired ingredients an exciting makeover. These savory muffins are so satisfying and irresistible – the perfect bite of cheesy potato-y decadence. The best part is how easy they are to throw together. With just a few simple ingredients, you can whip up a batch of these tasty muffins in no time.

So let’s get cooking! Here’s my simple, step-by-step recipe for making cheesy mashed potato muffins from scratch. Trust me, after one bite of these babies, they’ll become a regular in your kitchen rotation.

FAQs about Cheesy Mashed Potato Muffins:

Why should I make these potato muffins?

Leftover mashed potatoes can often go to waste if you don’t use them up quickly. Making these savory muffins is a tasty way to repurpose them so they don’t end up in the trash. The potatoes provide a light, fluffy base that bakes up beautifully in muffin form. Adding shredded cheese and chives gives them a wonderful flavor boost. The end result is a handheld snack or light meal that’s satisfying and full of comfort food appeal. Muffins are also great for portion control and on-the-go eating. Overall, these potato muffins let you get extra mileage out of leftover spuds while creating something new and delicious.

What kind of potatoes work best?

For the fluffiest, smoothest texture, russet or Yukon gold potatoes are your best bet. They have a light, mealy texture that mashes up perfectly smooth. The starch in these potatoes gives great binding to hold the muffins together. Waxier, low starch potatoes like red or white potatoes don’t break down as well when mashed. They tend to leave chunks and have a gluey texture that doesn’t work as well. For superior potato muffins, stick with starchy russets or Yukon golds.

Can I use instant potato flakes instead?

Yes, instant mashed potato flakes can be substituted for fresh mashed potatoes. Use 2 cups prepared instant potatoes in place of 2 cups homemade mashed spuds. The texture may end up slightly different – instant potatoes have a finer, almost pasty texture. But the flavor will still be great. Properly prepared instant mashed potatoes work beautifully in this recipe.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 2 cups mashed potatoes (about 3 medium russet potatoes), room temperature
  • 2 large eggs
  • 1/4 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh chives


  1. Preheat oven to 400°F. Grease a 12-cup muffin tin with cooking spray or butter.
  2. In a large bowl, whisk together the mashed potatoes, eggs, milk, melted butter, sour cream, salt and pepper until smooth.
  3. Stir in 1/4 cup of the shredded cheddar cheese and 1 tablespoon of the chives until combined.
  4. Divide batter evenly among the muffin cups, filling each about 3/4 full.
  5. Sprinkle the remaining 1/4 cup cheddar and 1 tablespoon chives over the tops.
  6. Bake for 18-22 minutes until lightly browned on top and set in the middle.
  7. Allow to cool for 5 minutes before removing from pan. Serve warm.

Cooking tips:

  • For maximum flavor, use homemade mashed potatoes or reconstitute dried potato flakes. Avoid commercial refrigerated mashed potatoes.
  • Mix in crispy cooked bacon or ham for a hearty savory twist.
  • For a vegetarian version, substitute sautéed mushrooms for the meat.
  • Make ahead and refrigerate unbaked muffins overnight for easy next-day baking.
  • Reheat leftovers in 30 second intervals until warmed through. Don’t over-microwave or they’ll get rubbery.

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