Leftover Loaded Mashed Potato Muffins

These loaded mashed potato muffins come together in just minutes and are the perfect way to use up leftover mashed potatoes. They’re cheesy, savory, and packed with all your favorite baked potato flavors.

Easy Loaded Mashed Potato Muffins Recipe

• Comes together quickly in just one bowl with fewer than 10 ingredients.
• It’s the perfect way to repurpose those leftover mashed potatoes into a brand new, enticing side dish!
• Cheesy, savory, and packed with bacon and chives for big loaded baked potato flavor.

Ingredients for Loaded Mashed Potato Muffins

• Mashed Potatoes: The base of the recipe and the star of the show! Leftover mashed potatoes or store-bought mashed potatoes can be used for this recipe.
• Eggs: Help bind the muffins so they hold together after baking.
• Sharp Cheddar Cheese: Adds richness and classic baked potato flavor. Any melty cheese like Colby Jack or Monterey Jack can be used instead.
• Bacon: Provides smoky, salty flavor. Cooked pancetta could also work.
• Sour Cream: Adds tang and moisture. Cream cheese is a great substitute.
• Chives: Add freshness and mild onion flavor. Green onion can be substituted.
• Spices: Garlic powder and onion powder amp up the overall flavor of the muffins.

How to Make Loaded Mashed Potato Muffins

Add mashed potatoes, eggs, cheese, bacon, sour cream, chives, garlic powder, onion powder, and a couple big pinches of salt and pepper to a large bowl.

Mix until smooth and creamy.

Divide the mixture evenly between the greased muffin tins, filling each cup to the top.

Bake for 30-35 minutes or until the tops are golden brown and the edges are crisp. Allow the muffins to cool in the pan for 5-10 minutes, or until they release easily. Top with a dollop of sour cream and a sprinkle of chives.

Tips for Making Loaded Mashed Potato Muffins

• Use cold leftover mashed potatoes. The muffins will hold their shape better.
• These muffins puff slightly in the oven, then settle. That’s normal!
• You could make this in an 8×8 baking dish instead of muffin tins if you prefer.

Make-Ahead Instructions

• Mix the muffin batter up to 24 hours ahead of time.
• Store covered in the fridge, then scoop into muffin tins and bake when ready.
• You can also bake them fully and refrigerate for easy reheating during the week.

Storing Leftovers

• Store leftover muffins in an airtight container in the fridge for up to 4 days.
• Keep sour cream garnish separate until serving.

Freezing Loaded Mashed Potato Muffins

• Freeze baked and cooled muffins on a baking sheet until solid, then transfer to a freezer bag.
• They’ll keep for up to 3 months.
• Thaw in the fridge or reheat straight from frozen.

Reheating Loaded Mashed Potato Muffins

• Oven: 350 degrees for 10–12 minutes.
• Air Fryer: 350 degrees for 5–6 minutes.
• Microwave: 20–30 seconds (softens texture slightly).

Serving Suggestions

• honey glazed crock pot ham
• Dutch oven pot roast
• crock pot country style ribs
• easy braised chuck roast
• Mississippi pot roast

Try these easy side dishes next!