Leftover Cheesy Mashed Potato Muffins

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Got leftover mashed potatoes? Turn them into these cheesy potato muffins effortlessly. They freeze really well and that makes these muffins perfect for busy weekday mornings. 

Disclosure: This leftover mashed potato muffins post was sponsored by the Idaho Potato Commission. All opinions, as always, are my own. 

An overhead shot of leftover mashed potato muffins stacked on a blue plate

I really look forward to Thanksgiving because of mashed potatoes. I can never get enough of this creamy, fluffy potato side dish. While they taste great the day it is made, it starts to lose flavor in a few days. Often the leftover mashed potatoes stay in the refrigerator till it is time to throw it out. That won’t be the case this year!

I have two options – turn it into this Panera copycat broccoli cheddar soup or bake them into these cheesy potato muffins. Both are super easy and fail-proof recipes and require very little effort. These cheesy leftover mashed potato muffins are very versatile – you can serve it as breakfast, snacks or even as a side dish plus you can flavor it in so many different ways (details below).

How to make leftover mashed potato muffins

To make these muffins, here are the ingredients you need – 

  • Eggs
  • Mashed potatoes
  • Spinach
  • Salt and pepper as needed
  • Sharp cheddar cheese
  • Green onions, finely chopped
  • Mozzarella cheese, optional 

Instructions

  1. Preheat the oven to 400°F. Grease the muffin pan with cooking spray or butter. Set aside.
  2. Beat the eggs till the egg whites and yolks are well combined. 
  3. Add the eggs, along with chopped spinach, salt, pepper, green onions and sharp cheddar cheese to the mashed potatoes. Mix till they are well-combined. 
  4. Scoop the potato-egg mixture into the greased muffin tin till the tin cups are a little over 3/4th full. Smooth out the top using a spoon.
  5. Bake for 25-35 minutes until a toothpick inserted in the center comes out clean. 
  6. Remove the muffins from the oven and sprinkle each muffin with a cheese topping of your choice – mozzarella or sharp cheddar.
  7. Put the muffin pan back in and continue to bake for 2 minutes or till the cheese melts. 
  8. Remove from the oven and let the muffin cool in the pan for about 5-10 minutes before carefully scooping them out.
  9. Serve it will a dollop of sour cream and finely chopped green onions.
A collage of images showing step by step images to make Leftover mashed potato muffins
Leftover mashed potato muffins – step by step

Variations

  • I love adding spinach, it makes the dish taste almost like a quiche. You can add shredded carrots and finely chopped broccoli too. 
  • If you don’t have leftover mashed potatoes, you can replace it with 2 medium-sized Idaho® potatoes. To makes mashed potatoes –
    • Chop the potatoes into cubes. Add them in the steel insert of the Instant Pot along with a teaspoon of salt. Add enough to completely immerse the potatoes. Close the lid.
    • Pressure cook them for 5 minutes on high using an Instant Pot. Do a quick release i.e move the steam valve from sealing to venting position.
    • Drain the water. Use the back of your ladle or a potato masher to mash them until no chunks remain. 

Tips

  1. It is very important that you grease the muffin pans properly otherwise the muffins will get stuck. 
  2. The muffins take anywhere between 25-35 minutes to cook. So keep a close eye and when the sides begin to brown, insert a toothpick in the center. If it comes out clean, it is done or continue to cook for another 5 minutes. 

How to store these potato muffins

These potato muffins freeze really well. Put it in a Ziploc freezer-safe bag and store it in the freezer or save it in the refrigerator for a couple of days.

A hand holding a mashed potato muffin topped with sour cream
Leftover Mashed Potato Muffins with sour cream

Other favorite appetizer recipes that are super easy to make – 

  1. Corn bhel  –  Try this non-traditional way of making corn bhel or corn chaat and you’ll be hooked. While most Indian street food demands a mandatory drizzling of tamarind chutney and green chutney, this no-fuss corn bhel recipe doesn’t require either.
  2. Chutney cheese quesadilla and mini veggie tortilla rolls  – Two super easy snack options that come together in minutes.
  3. Bombay Sandwich – You’ll fall in love with this grilled veggie sandwich – bread slathered with butter and green chutney, layered with veggies and then grilled to perfection. Learn how to make this sought-after Indian street food at home.
  4. This crispy Air Fryer Indian Bread Roll stuffed with spicy potato filling is a delicious snack that you can savor any time of the day. Make it for school lunches or as an after-school snack, your kids will gobble it up in no time.


Got a new Instant Pot? Check out the links below to make the most of your pressure cooker -  
An overhead shot of leftover mashed potato muffins stacked on a blue plate

Leftover Mashed Potato Muffins

5 from 3 votes
Got leftover mashed potatoes? Turn them into these cheesy potato muffins effortlessly. It is perfect for breakfast or as a side dish. It freezes well too! 
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Diet : Gluten-free, Nut-free
Course : Accompaniment
Method: Oven
Cuisine : American

Ingredients
 
 

  • cooking spray, as needed
  • 2 large eggs
  • 3.5 cups leftover mashed potatoes
  • 1 cup spinach, finely chopped
  • 1 cup sharp cheddar cheese
  • salt, as needed
  • ¼ teaspoon black pepper
  • ¼ cup green onions, finely chopped
  • ¼ cup mozzarella cheese for topping
  • sour cream for topping, optional

Instructions
 

  • Preheat the oven to 400°F. Grease the muffin pan with cooking spray or butter. Set aside.
  • Beat the eggs till the egg whites and yolks are well combined.
  • Add the eggs, along with chopped spinach, green onions, salt, pepper, and sharp cheddar cheese to the mashed potatoes. Mix till they are well combined.
  • Scoop the potato-egg mixture into the greased muffin tin till the tin cups are a little over 3/4th full. Smooth out the top using a spoon.
  • Bake for 25-35 minutes until a toothpick inserted in the center comes out clean.
  • Remove the muffins from the oven and sprinkle each muffin with a cheese topping of your choice - mozzarella or sharp cheddar.
  • Put the muffin pan back in and continue to bake for 2 minutes or till the cheese melts.
  • Remove from the oven and let the muffin cool in the pan for about 5-10 minutes before carefully scooping them out.
  • Serve it will a dollop of sour cream and finely chopped green onions.

Notes

Variations
  • I love the addition of spinach, it makes the dish taste almost like a quiche. You can add shredded carrots, broccoli as well. 
  • If you don’t have leftover mashed potatoes, you can replace it with 2 medium-sized Idaho® potatoes. To makes mashed potatoes -
    • Chop the potatoes into cubes. Add them in the steel insert of the Instant Pot along with a teaspoon of salt. Add enough to completely immerse the potatoes. Close the lid.
    • Pressure cook them for 5 minutes on high using an Instant Pot. Do a quick release i.e move the steam valve from sealing to venting position.
    • Drain the water. Use the back of your ladle or a potato masher to mash them until no chunks remain. 
Tips
  1. It is very important that you grease the muffin pans properly otherwise the muffins will get stuck. 
  2. The muffins take anywhere between 25-35 minutes to cook. Keep a close eye around the 25-minute mark. When the sides begin to brown, insert a toothpick in the center. If it comes out clean, it is done or continue to cook for another 5 minutes. 

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Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

Nutrition

Calories: 92kcalCarbohydrates: 8gProtein: 5gFat: 4gSaturated Fat: 3gCholesterol: 39mgSodium: 92mgPotassium: 292mgFiber: 2gSugar: 1gVitamin A: 405IUVitamin C: 8mgCalcium: 106mgIron: 2mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

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Keyword : Cheesy, easy, Leftover mashed potato recipe

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