Cheesy Mashed Potato Muffins

A delicious twist on mashed potatoes, these cheesy muffins combine creamy mashed potatoes with cheese and a crispy breadcrumb topping, perfect for any occasion.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 muffins

Course: Appetizer, Side Dish, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Muffin Base

2 cups mashed potatoes Use leftover or freshly made mashed potatoes.
1 cup shredded cheese Cheddar or your choice of cheese.
1/2 cup milk Adjust the amount as necessary for consistency.
2 large eggs Bind the mixture together.
1/4 cup chopped green onions Optional for added flavor.
1/2 teaspoon garlic powder Adds a garlic flavor.
Salt and pepper To taste.

Topping

1 cup breadcrumbs For topping. Use gluten-free breadcrumbs for a gluten-free option.

Method

Preparation

Preheat your oven to 375°F (190°C) and grease a muffin tin.
In a large bowl, combine the mashed potatoes, shredded cheese, milk, eggs, green onions, garlic powder, salt, and pepper until well mixed.
Spoon the potato mixture into the muffin tin, filling each cup about 3/4 full.
Sprinkle breadcrumbs on top of each muffin for added texture.

Baking

Bake for 20-25 minutes or until the muffins are golden brown.
Let them cool for a few minutes before removing from the tin.

Notes

These muffins are best served warm. Pair with sour cream, ketchup, or your favorite dipping sauce. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.