Turn your surplus spuds into the ultimate second-day snack with this quick and easy recipe for Cheesy Leftover Mashed Potato Muffins.
Leftovers lovers rejoice! Leftover Mashed Potato Pancakes have finally met their match with a fork-free alternative: Cheesy Leftover Mashed Potato Muffins.
All you need is cheddar and chives to spin those spare spuds into something spectacular, as these muffins marry a crispy hash brown-inspired crust with a fluffy mashed potato middle.
Best of all, you can stir in any other ingredient extras, be it shredded turkey from your Thanksgiving feast or diced ham from surplus sandwich fixings. Load ’em up or keep ’em easy and cheesy in this clean-out-the-fridge favorite.
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Ingredients
- 3 cups leftover mashed potatoes (See Kelly’s Notes)
- 1 large egg
- 1 cup shredded cheddar cheese, divided
- 3 Tablespoons chopped fresh chives, divided
Instructions
- Preheat the oven to 375ºF. Grease a non-stick muffin pan with cooking spray.
- In a large bowl, stir together the mashed potatoes, egg, ¾ cup cheddar cheese and 2 tablespoons chopped chives. Season the mixture with salt and pepper. Using an ice cream scoop, divide the potato mixture evenly into the prepared muffin pan, packing the potatoes down into each cup.
- Bake the muffins for 30 to 35 minutes until golden brown and crisp around the edges. Remove the pan from the oven, top the muffins with the remaining ¼ cup cheddar cheese and return them to the oven for 3 more minutes. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
- Transfer the muffins to a serving dish, top them with the remaining 1 tablespoon of chopped chives and serve immediately.
Kelly’s Notes:
- When measuring leftover mashed potatoes, scoop and pack them into a measuring cup and then level it off.
- All mashed potatoes will vary in thickness. If your mashed potatoes are thinner in consistency, add an additional egg to the mixture to thicken it.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Love it! I had leftover mashers, and added two types sharp cheddar (finishing up two little hunks of cheese in the fridge), an egg, and lots of chopped chives from my garden. I did not bother with the added cheese and chives on top, just added everything into a bowl and baked it in a well-“Pam’d” stainless muffin tin (I did not use non-stick… and they came out perfectly!). A fabulous side-dish (or, as it happened in my house – a snack with Truff hot sauce on the side). This one is a quickie keeper!
So glad you enjoyed the recipe, MaryAnne!
are these freezable – or will the fluffy inside become watery?
The muffins freeze like a dream, Carole! To freeze, once the muffins are completely cooled, place them in a sealable plastic bag. When ready to serve, remove them from the bag and heat them in the microwave for 30 to 60 seconds until warmed through.
Making for large group; could these be frozen in pans and reheat in oven? If so, what time temp would you recommend?
Definitely! Are you planning to freeze them before or after the initial bake?
This is such a great leftover potato recipe. This is my favourite potato recipe! Thank You
Love reading this, Jill! I’m so glad you’ve been enjoying the recipe!
So easy and everyone loved it. Will definitely become a staple brunch item.
I’m so happy to read this, Anne!
Should be add slightly beaten egg to potato mixture instead of breaking an egg over the bowl where bits of egg shell can easily break off into mixture. Plus use off set spatula to remove baked potato muffins from pan rather than use spoon and non food safe fingers. Other than that, good recipe for grandchildren to participate in when visiting for a couple of days.
Thanks for your notes, Joycelyn. I’m so glad you enjoyed the recipe!