Cheesy Mashed Potato Muffins
Leftover mashed potatoes deserve a second helping—especially when they come out of the oven topped with bubbling cheddar! These Cheesy Mashed Potato Muffins turn a familiar favorite into individual portions with golden edges and tender, creamy centers.
Mixed with cheddar, butter, and fresh parsley, then baked in a muffin tin, they’re easy to put together with ingredients you may already have on hand. A little extra cheese on top creates that irresistible browned finish.
Serve them warm alongside roasted chicken or a holiday dinner, add them to a brunch spread, or enjoy one as a savory snack. They’re a delicious reason to make a little extra mashed potato next time!
Servings 12 Muffins
Ingredients
- 2 cups mashed potatoes leftovers work perfectly
- 1 cup shredded cheddar cheese divided
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons melted butter
- 2 tablespoons chopped fresh parsley plus extra for garnish
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
- Mix the Ingredients: In a mixing bowl, combine mashed potatoes, 3/4 cup cheddar cheese, eggs, milk, melted butter, parsley, salt, and pepper. Mix until smooth and well-combined.
- Fill the Muffin Tin: Spoon the potato mixture into the prepared muffin tin, filling each cup about three-quarters full. Top with the remaining cheddar cheese.
- Bake: Bake for 20–25 minutes, or until the tops are golden and crispy.
- Serve: Allow the muffins to cool slightly, then gently remove them from the tin. Garnish with additional parsley and serve warm.