Potato Muffins – Fluffy, Cheesy & Perfect for Any Meal!
Turn your leftover mashed potatoes into these savory muffins that are crispy on the outside, soft on the inside, and packed with cheesy flavor. Great for breakfast, brunch, or as a dinner side!
Ingredients
1½ cups mashed potatoes (leftover or fresh)
2 large eggs
½ cup shredded cheddar cheese
¼ cup grated Parmesan
¼ cup chopped green onions (optional)
½ teaspoon garlic powder
Salt & pepper to taste
½ teaspoon baking powder
¼ cup all-purpose flour or almond flour for low carb
Butter or oil for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin or use silicone liners.
- In a mixing bowl, combine mashed potatoes, eggs, cheddar, Parmesan, green onions, garlic powder, salt, pepper, baking powder, and flour.
- Mix until well combined into a thick, spoonable batter.
- Scoop into muffin cups, filling about ¾ full.
- Bake for 20–25 minutes or until golden on top and set in the center.
- Let cool slightly before removing from the pan.
Tips
• Add crumbled bacon or diced cooked ham for extra flavor.
• Sprinkle extra cheese on top before baking for a melty topping.
• Serve with sour cream or ketchup on the side.
FAQs
Can I use instant mashed potatoes?
Yes, as long as they’re thick—not watery.
Can I freeze them?
Absolutely. Wrap them individually and reheat in the oven or air fryer.
Can I make them gluten-free?
Use almond flour or gluten-free flour blends instead of all-purpose.
