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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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 muffins 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
- 3 cups leftover mashed potatoes
- 2 large eggs
- 4 ounces shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup sour cream + more for garnish
- 1 tablespoon sliced chives + more for garnish
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Kosher salt
- fresh cracked black pepper
Instructions
- Heat oven to 375 degrees and grease a couple muffin tins with butter.
- In a large bowl combine mashed potatoes, eggs, cheese, bacon, sour cream, chives, garlic powder, onion powder, and a couple large pinches of salt and pepper. Mix until smooth and creamy.
- Divide evenly between the greased muffin tins.
- Bake for 30-35 minutes until the tops are golden and the edges are crisp.
- Let cool in the pan 5-10 minutes or until the muffins are cooled enough for you to pop them out easily.
- Garnish mashed potato muffins with sour cream and chives and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- Use cold leftover mashed potatoes. The muffins will hold their shape better.
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- These muffins puff slightly in the oven, then settle. That’s normal!
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- You could make this in an 8×8 baking dish instead of muffin tins if you prefer.
Find it online: https://midwestfoodieblog.com/mashed-potato-muffins/
