Name: Cheesy Mashed Potato Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups mashed potatoes (about 900 g), cooled but still soft; 2 large eggs; 1 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1/3 cup sour cream; 1/4 cup milk or cream; 3 tablespoons melted unsalted butter; 2 tablespoons chopped chives or green onions; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1/4 teaspoon smoked paprika (optional); 1/2 cup shredded mozzarella cheese (for topping, optional); 2 tablespoons chopped fresh parsley (for garnish, optional); as needed nonstick cooking spray or butter (for greasing the pan)

Golden, cheesy, and irresistibly creamy, these Cheesy Mashed Potato Muffins turn humble mashed potatoes into something you’ll actually plan leftovers around. Baked in a muffin tin until the edges are crisp and the centers stay soft and fluffy, they’re an easy way to dress up weeknight dinners, brunch spreads, and holiday tables.

They’re also incredibly practical. These little potato cups are portable, freezer-friendly, and endlessly customizable with different cheeses, herbs, and mix-ins. Whether you need a quick side dish, a grab-and-go snack, or a fun twist on classic mashed potatoes, this recipe slides right into your regular rotation.

Why You’ll Love These Cheesy Mashed Potato Muffins

These muffins take everything you love about mashed potatoes—comforting, creamy, cheesy goodness—and give it structure and crunch. The tops bake to a bubbly, golden crust, while the insides stay soft and smooth. It’s like the best part of a casserole, but in perfectly portioned little bites.

They’re also wonderfully make-ahead friendly. You can prep the mixture earlier in the day (or even the night before), scoop it into your muffin tin, and bake when you’re ready to eat. They reheat beautifully, so they’re perfect for meal prep, holiday leftovers, or stocking the freezer for busy nights.

What Kind of Potatoes Work Best for Cheesy Mashed Potato Muffins?

For the fluffiest texture, starchy potatoes like Russet or Yukon Gold are your best bet. They mash smoothly and blend easily with the eggs, cheese, and dairy, giving the muffins enough structure to hold their shape while still tasting soft and creamy.

If you’re using leftover mashed potatoes, almost any variety works as long as they’re not overly thin or watery. If your mash is very soft, you can balance it out with a bit more cheese or an extra spoonful of grated Parmesan to help firm things up.

Ingredients for the Cheesy Mashed Potato Muffins

These muffins rely on simple, familiar ingredients that you probably already have in your kitchen. Each one plays a role in making the potatoes fluffy, flavorful, and sturdy enough to bake into muffin form.

Mashed potatoes – The star of the recipe and the base that holds everything together. Leftover mashed potatoes work perfectly here.
Eggs – Help bind the mixture so the muffins set and don’t fall apart when you remove them from the tin.
Shredded cheddar cheese – Adds sharp, melty richness and gives the tops that irresistible golden crust.
Grated Parmesan cheese – Brings a salty, nutty flavor and helps firm up the mixture.
Sour cream – Keeps the muffins moist and adds a gentle tang that brightens the flavor.
Milk or cream – Loosens the mash just enough so it’s scoopable while still holding its shape.
Melted butter – Boosts the buttery potato flavor and encourages those crispy edges.
Garlic powder & onion powder – Add savory depth without needing to sauté anything.
Salt and black pepper – Essential for seasoning the potatoes all the way through.
Smoked paprika (optional) – Adds a hint of smokiness and a pretty color on top.
Chopped chives or green onions – Bring freshness and mild onion flavor to balance the richness.
Fresh parsley (optional, for garnish) – A pop of color and herbiness on top of the baked muffins.
Nonstick cooking spray or butter – Keeps the muffins from sticking to the tin so they release cleanly.

How To Make the Cheesy Mashed Potato Muffins

This recipe is straightforward and beginner-friendly. You’ll mix everything in one bowl, scoop into a muffin tin, and bake until puffed and golden.

Step 1: Prep the Pan and Oven

Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with nonstick cooking spray or melted butter. You can also use paper liners if you prefer very easy cleanup, but still grease them lightly so the cheesy edges don’t cling.

Step 2: Warm or Prepare the Mashed Potatoes

If you’re starting with cold leftover mashed potatoes, warm them slightly in the microwave or on the stovetop just until they’re soft and easy to stir. This helps the eggs and cheese blend in evenly. If you’re making fresh mashed potatoes, cook and mash them as you normally would, then let them cool until just warm before mixing.

Step 3: Mix the Potato Base

In a large mixing bowl, combine the mashed potatoes, sour cream, milk, melted butter, eggs, garlic powder, onion powder, salt, and pepper. Stir until everything is well incorporated and the mixture looks smooth and creamy. You’re aiming for a thick, scoopable batter rather than a loose mash.

Step 4: Fold in the Cheese and Herbs

Add the shredded cheddar, grated Parmesan, and chopped chives or green onions. Gently fold them into the potato mixture so the cheese is evenly distributed. If the mixture feels very loose, sprinkle in a bit more Parmesan; if it feels too stiff to scoop, add a splash of milk.

Step 5: Fill the Muffin Tin

Divide the mixture evenly among the prepared muffin cups, filling each almost to the top. Use the back of a spoon to gently mound and smooth the tops so they bake up nicely domed. Sprinkle a little extra cheddar or Parmesan on top of each muffin, along with a pinch of smoked paprika if you’re using it.

Step 6: Bake Until Golden and Set

Bake for 20–25 minutes, or until the muffins are puffed, lightly browned around the edges, and the tops are golden and crispy. A toothpick inserted into the center of a muffin should come out mostly clean.

Step 7: Cool, Garnish, and Serve

Let the muffins cool in the pan for 5–10 minutes before carefully running a knife around the edges to loosen and lifting them out. Sprinkle with fresh parsley or extra chives, then serve warm while the cheese is still melty.

Serving and Storing Cheesy Mashed Potato Muffins

A batch of these Cheesy Mashed Potato Muffins typically makes about 12 muffins, which will comfortably feed 4–6 people depending on appetite and what else you’re serving. They’re especially handy for buffets or family dinners because everyone can grab a portion without scooping from a big bowl.

Serve them hot from the oven as a cozy side dish with roasted meats, grilled chicken, or holiday mains. They also make a fun brunch item next to eggs, bacon, or a fresh fruit salad, and they’re sturdy enough to pack into lunchboxes.

Leftovers keep well. Once the muffins have cooled completely, store them in an airtight container in the refrigerator for up to 4 days. To reheat, pop them in a 350°F (175°C) oven or air fryer for a few minutes until warmed through and crisp again. You can also freeze them on a baking sheet until solid, then transfer them to a freezer bag for up to 2 months.

What to Serve With Cheesy Mashed Potato Muffins?

Crispy Bacon or Sausage

Pair these muffins with crispy bacon strips or breakfast sausage links for a comforting brunch plate. The savory meat balances the creamy potatoes perfectly.

Simple Green Salad

A lightly dressed green salad with lemon vinaigrette cuts through the richness and makes this side dish feel fresh enough for a lighter dinner.

Roasted Vegetables

Serve alongside roasted broccoli, Brussels sprouts, carrots, or green beans for a colorful, veggie-packed plate that’s still hearty and satisfying.

Grilled or Baked Chicken

These muffins are a natural match for roasted or grilled chicken. They turn a simple protein into a complete, cozy meal with very little effort.

Holiday Turkey or Roast Beef

Swap out traditional mashed potatoes and serve these muffin-shaped potatoes instead at your next holiday feast. They’re easier to portion and look beautiful on a platter.

Soups and Stews

Use the muffins as a bready side for creamy soups, chowders, or hearty stews. They’re excellent for dunking and soaking up brothy goodness.

Fried Eggs or Omelets

Top a warm muffin with a fried or poached egg for a quick breakfast or breakfast-for-dinner situation. The runny yolk acts like a built-in sauce.

Frequently Asked Questions

Can I Use Instant Mashed Potatoes?

Yes, you can make these muffins with well-prepared instant mashed potatoes. Just be sure to keep the potatoes on the thicker side and avoid adding too much liquid. Once your instant mash is ready, let it cool slightly, then proceed with the recipe as written, adding the eggs, cheese, and seasonings.

How Do I Keep the Muffins From Sticking?

Generously greasing your muffin tin is key. Use nonstick spray, melted butter, or even a light coating of oil, making sure to get into all the corners. If you’re worried about sticking, you can line the cups with paper or foil liners and still give them a quick spray before filling. Let the muffins cool for a few minutes before removing them so they release more easily.

Can I Make These Ahead of Time?

Absolutely. You can stir the potato mixture together, cover the bowl, and refrigerate it for up to 24 hours before baking. When you’re ready, scoop into the muffin tin and bake as directed (you may need to add a minute or two of extra baking time if the mixture is very cold). Baked muffins also reheat well and make a great make-ahead side dish for busy nights.

What Variations Can I Try?

There are lots of ways to customize these Cheesy Mashed Potato Muffins. Stir in cooked crumbled bacon, finely chopped ham, or sautéed vegetables like spinach and mushrooms. Swap the cheddar for pepper jack, mozzarella, or a blend of your favorites. For an ultra-cheesy dinner menu, you might pair them with dishes like cheesy baked pasta or creamy casseroles, similar in feel to a three-cheese macaroni or a cheesy potato side dish.

What Other Recipes Go Well With These Muffins?

If you’re building a full menu, these muffins are fantastic alongside cozy, cheesy recipes. Try pairing them with a comforting baked pasta similar to a three-cheese macaroni, a cheesy potato side, or a warm, tomato-based appetizer like a cheesy bruschetta dip. For another flavorful veggie-forward side, roasted mini peppers with a creamy filling make a colorful addition to the table.

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And let me know in the comments how yours turned out. Did you mix in bacon bits, swap the cheese, or add extra herbs?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter, not harder.

Conclusion

Cheesy Mashed Potato Muffins are an easy way to turn everyday ingredients into something special. With their crispy edges, soft centers, and rich cheesy flavor, they fit right in at casual family dinners, holiday feasts, and brunch buffets.

Once you’ve made them, you’ll start seeing leftover mashed potatoes in a whole new light—more like an opportunity than an afterthought. Keep this recipe handy, experiment with your favorite cheeses and add-ins, and have fun making it your own.