Turn your surplus spuds into the ultimate second-day snack with this quick and easy recipe for Cheesy Leftover Mashed Potato Muffins.

Cheesy Leftover Mashed Potato Muffins Recipe from justataste.com

Leftovers lovers rejoice! Leftover Mashed Potato Pancakes have finally met their match with a fork-free alternative: Cheesy Leftover Mashed Potato Muffins.

Cheesy Leftover Mashed Potato Muffins Recipe from justataste.com

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.

Cheesy Leftover Mashed Potato Muffins Recipe from justataste.com

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.

Cheesy Leftover Mashed Potato Muffins Recipe from justataste.com

Cheesy Leftover Mashed Potato Muffins Recipe from justataste.com

 

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates. 

Side Dish

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.
4.83 from 35 votes
Cheesy Leftover Mashed Potato Muffins Recipe from justataste.com
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 12 muffins

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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

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.


Feeling social?

Share this recipe!

Categories

Nutrition

Calories: 96kcal, Carbohydrates: 12g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 23mg, Sodium: 79mg, Potassium: 178mg, Vitamin A: 145IU, Vitamin C: 12.6mg, Calcium: 74mg, Iron: 0.3mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published.

Recipe Rating




Comments

  1. 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.

  2. 4 stars
    These turned out great! I used some of the filling leftovers from twice baked potatoes. I also added a small amount of epicure 3 onion mix.

    1. 5 stars
      So good! Didn’t have chives so used some thyme. Also used leftover instant mashed potatoes which I never make! Everything else followed the recipe. Delicious! Thank you!

  3. 5 stars
    Kelly – These are addictive! We added leftover bacon dip, and increased the mashed potatoes to 4 cups. Topped with sour cream and chives while warm – delicious. This will be a go-to recipe!

  4. 5 stars
    Dang! These are positive addictive! I’m in my 80’s and don’t often find recipes that I want to use over and over. This is definitely one of them. Thanks for the great idea! By the way I added a little leftover chopped ham to mine. Yum!

  5. So I made mine as basically a crustless quiche. Added some veggies. Topped with fresh thyme from my garden. Amazing!!!!

    1. 5 stars
      I have made these once before in the muffin tins, but decided to try and bake the potatoes in a 9×9 pan instead- kind of like your quiche style. Did you find that you had to bake them a little longer that way? Otherwise love the recipe.

  6. 5 stars
    Very very yummies.. Quick easy breakfast for the teenagers, rolled them in a taco shell with scrambled eggs. thanks for sharing

    1. Yes! 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.

  7. 5 stars
    Easy Peasy Recipe that is Very Yummy! I fan baked them at 190 celsius for 30 minutes, sprinkled on the extra grated cheese, then grilled them for a few more minutes… Delicious. I’ve already eaten 4!

  8. 5 stars
    fanatastic!!! I made large muffins….quantity 11 for dinner side…in the am quantity left .5

  9. 5 stars
    I didn’t know what to do with all the leftovers. This is great. Easy to do. Even my wife liked my cooking!!!

  10. 5 stars
    Yummy! I put mine is pretty silicone cupcake cups and then in the pan. Browned perfectly..no cleanup..perfect..will make again and again Thank you!

  11. 5 stars
    Yummy! I put mine is pretty silicone cupcake cups and then in the pan. Browned perfectly..no cleanup..perfect..will make again and again Thank you!

  12. I put a mix of parmigiano reggiano and tasty cheddar, with finely chopped onion, fresh chili and some garlic powder. They were delicious with a bacon and egg breakfast.

  13. 5 stars
    These are great!! It’s good to reinvent leftovers, because my kids don’t like leftovers. I’m glad I tried your recipe. Thank you!

      1. Yes! 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.

  14. These were delicious but they didn’t came out of the muffin tins. I tried cooking them longer & cooling them longer.They came out like baked mashed potatoes. Maybe if you could show us a video we can see what we are doing wrong.

    1. Hi Angela! I do have a video for this recipe that is within the post. :) And I’ve never had issues with these sticking. Is your muffin pan non-stick?

  15. I’ve made these twice now. Each time they are delicious but I cannot get them out of the pan, I have sprayed them both times. am using cupcake tins. Would a Teflon or silicone pan work better? The top and sides brown but not the bottom. Even though we dig them out with a fork or spoon we still love them!!

    1. Hi Elizabeth – I’m sorry yours stuck! I’ve never had issues with these sticking. Is your cupcake tin non-stick?

  16. These were not great. I added sharp cheddar and mozzarella, chopped basil, sundried tomatoes and red onion. They stuck to the bottom of the pan and lacked form or loft – perhaps would have been better with some flour and baking powder added at the end for more form, texture and rise. They’re crumbly little potato pucks. I’m slowly making my way through the dozen eating them with eggs in the morning. Hubby isn’t interested in helping me to eat them, and he’ll eat almost anything.

    1. Hi MissEm – I’m sorry you didn’t enjoy the recipe. Did you spray the pan with cooking spray?

  17. 5 stars
    Loved these! So easy and you can freeze and pull out as many as you like. My husband even asked for them with breakfast.

  18. 5 stars
    Had just under two cups potatoes and used the whole egg and added small diced onions. I’m guessing the recipe is for mini-muffin cups, so that’s what I used. How simple and super delicious! I shared it on my Facebook page so everyone else I know can try it. A totally great idea for a potluck as well.

    1. I’m thrilled you enjoyed the recipe, Kathleen! And I actually used a regular-sized muffin pan :)

  19. I made these tonight, as written except a little garlic salt added and minced onion! They were all gone rather quickly!!!!

    1. Hi Cheryl – Yes! 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.

  20. The video does not show the scoops being smashed down into muffin cups. I want to do this right — do we have to mash it down or just leave as scooped in? I read ALL the comments and responses — this is not a duplicate request. Thank you very much — can’t wait to try them! (Hopefully tomorrow night!) They sound wonderful!!!

    1. Hi Sam! Oven temperatures can vary, which means if your oven is running slightly cooler you may need to increase the bake time. So feel free to bake the muffins until they reach your desired crispiness!

  21. 5 stars
    Tried these tonight with fresh green onions, extra sharp cheddar and bacon bits! I did not add extra cheese on top at the end as we do not like the taste of browned cheese much. Used olive oil spray and the bottoms and sides were brown but not crispy. I LOVE them! Can’t wait to fry some eggs and dip these into the yolks! Thank you so much!

  22. 5 stars
    This recipe is amazing . I found an excellent nonstick muffin pan at Menard’s. No cooking spray necessary. Thank you, my kids love these. We added bacon

    1. Hi Carolyn – I wouldn’t recommend using muffin liners as you need the direct heat from the pan to cook the muffins.

    1. Yes! 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.

  23. 4 stars
    Mine stuck to the muffin pan even though I used lots of spray. They still tasted good, though. I added chopped ham and used cheddar bacon cheese. I will try again, but maybe with my mini muffin pan. It has a better coating I think. Thanks!

    1. Hi Anna – A non-stick muffin pan definitely works best for this recipe. But I’m glad you enjoyed it, and I love your additions of chopped ham and cheddar bacon cheese!

  24. 4 stars
    Tried making these. Would have been better had the potatoes I started with been better. Next time I think I’ll add some powdered ranch dressing mix.

  25. 5 stars
    Thank you so much for this recipe. I’m using it for my sons Thanksgiving dinner at school. They are perfect for 5 and 6 year olds to eat. I added more cheese and bacon. Cant go wrong. Oh ya I left out the greens, because if these kids are like mine they wont tuch thoes.

  26. Should they be called muffins, just because they’re muffin shaped? Just cuz they’re baked in a muffin tin? Food for thought. Anyway, I’m making them now, added Parm, garlic powder and bacon bits as well. Thanks for the recipe idea! I think I’ll call them cheesy potato cups…or something…I dunno… :P

  27. Hi. I just about have this all ready to go in the oven. I want to make them in a mini muffin pan, and im pretty sure youre using a regular sized pan, i think youd mention otherwise. So, im gonna go with the regular size. Though, do you have any cook time guesses for making them mini in the future?! Also, i noticed when just reading the comments, that someone asked about freezing and then reheating as an appetizer, to which you responded that you havent tried freezing them…but in the video you say they freeze great?! whats up with that?! ;) thanks.

    1. Hi Alyssa – I have never made mini muffins with this recipe so unfortunately, I’m not certain on the bake time. And they do freeze great! That response was before this video was made :)

  28. 5 stars
    Great way to use up leftover mashed potatoes that the family would not have eaten otherwise.
    Delicious, saved to our use again section of tried recipes.

  29. So I heard about something called mash potatoe pie except with Bisquick added also. But without the cheese. I Google that and found this instead, this sounds so much better!

    1. Hi PJ – I haven’t tried freezing them so I can’t say with certainty if that would work. Let me know if you give it a shot!

  30. 5 stars
    Just made those for my 2 year old who is a picky eater and actually didn’t want to eat the mushed potatoes.
    In this way he enjoyed it a lot.
    I used scallions instead the chives though, couldn’t find them in the supermarket, still came out delicious!
    Thanks for that share.

  31. Excellent recipie! Thanks so much!I will try adding other ingredients as well….One of our house guests said it was the best potatoes he ever had! not sure if his wife was impressed, though she loved them as well!!

  32. 2 stars
    I followed this recipie exactly and all of them stuck in the pan! We ended up with just a pile of mashed potatoes, with the crispy sides and bottoms still stuck in the pan. Kids said it tasted yummy, by the presentation left a lot to be desired.

  33. I baked mine in nonstick muffin liners and the bottoms never cooked in the middle and on the bottom only the tops.

    1. Hi Megan – I wouldn’t recommend using muffin liners for this reason, as you need the direct heat from the pan to cook the muffins.

  34. 5 stars
    I made this muffins today. They did not look like the pictures and the video, but I am pleased with the results. I had baked potatoes, so I shreded it and tried to mash them, but I was not successful. I added 1 cup of low fat buttercream, 3/4 cup of sour cream, 1 1/2 cup of cheeses combination (pepper jack, monterrey etc) and two eggs, and the chives.
    I am very happy with the results and I plan to work on the recipe until the mufins do not stick :) (I used a non stick)
    Thank you for sharing the recipe!

  35. 5 stars
    easy breezy…what a easy and tasty way to use these left overs. Used pepperjack cheese in mine, were the first go while friends and family watched the ball game. Thanks for the idea!

  36. 5 stars
    Always make extra mashed potatoes just to make these. Delicious as is, but I kick it up with bacon, sour cream and scallions.
    Makes a great side or appetizer with minimal effort.

  37. 5 stars
    I made them different flavors, added ham in cpl, then meatlof, onion. All thrned out tasty. Good recipe, thanks

    1. Hi Audrey – I’m sorry yours stuck! I’ve never had issues with these sticking. Is your pan non-stick? And did you thoroughly grease the pan beforehand?

  38. I made this recipe last night as an appetizer. Topped the muffins with crossed chives and some with bacon already cooked. The accolades just rolled in (just kidding) but my company really did like them in fact they were demolished. And I do freeze my leftover potatoes IF THEY DO NOT HAVE MILK IN THEM, I always use sour cream and cream cheese. Frozen milk gives them a funny texture and taste. Eat on!!!

    1. Hi Karen! I haven’t tried freezing them so I can’t say with certainty if that would work. Would love to hear your results if you give it a shot!

    1. Hi Amber – I have never made mini muffins with this recipe so unfortunately, I’m not certain on the bake time.

  39. We had these tonight, using leftover mashed potatoes. They were so good. I chopped shallots and added them to the potatoes, and added bacon to the tops.
    Thanks for the recipe!

  40. Another topper suggestion is sour cream, just a teaspoon needed for each (but if you want to indulge, use a tablespoon).

    These are yummy with browned and crumbled BACON in the mix too.

    1. Hi Shonda! I’ve never tried freezing these muffins, so I can’t say with certainty if that would work. Let me know if you give it a shot!

  41. Kelly,
    Can these muffins be prepared and put in the muffin tins and covered and put in the refrigerator? Then baked two days later??

    1. Hi there! You’d want to make sure the mixture is stored in an airtight container (rather than a muffin tin), as it’s my guess that they wouldn’t be as fresh if not stored securely.

  42. Can the cheesy mash potatoes
    be made in advance. If so, can you freeze
    them? If not, can you make a few days ahead of time? Thanks, Robyn

    1. Hi Robyn! These will last up to 5 days in the fridge stored in an airtight container. And I’ve never tried freezing these muffins, so I can’t say with certainty if that would work.

  43. I was looking for an easy yet tasty recipe to make for my son who is a very picky eater and found potatoe cups yummy

  44. My husband, son and I loved these! The boys had to flip a coin for the last one (which they shared).
    This will absolutely be my new go to recipe! And, the addition of topping with cheese, crispy bacon and a dab of sour cream was delicious.

  45. I added real bacon bits, a Tbsp of Italian Bread Crumbs & a Tbsp of Garlic and Herb Bread Crumbs. Very good recipe. Thank you

    1. Hi Jessica! The beauty of these muffins is that you can be creative and add whatever extra ingredients you have in your fridge. Bacon, ham, scallions and broccoli are all great additions!

    1. Hi Jackie – Per the recipe above, bake the muffins for 30 to 35 minutes until golden brown and crisp around the edges.

  46. Loved the leftover potato recipe! Just spray a lot of Pam and they are easy to remove from muffin pan after letting set for a few minutes.

  47. I added a couple eggs to increase the quiche affect plus 1/2 cup Parmesan. My husband didn’t gobble them up. He didn’t have TIME. I ate them ALL! ha ha.

  48. Very disappointed . I sprayed the muffin pan, followed the directions to a T… And I couldn’t get them out of the muffin tin in one piece. What a mess!
    My search continues…

  49. My mom used to do everything the same but she would flatten them and roll them in crushed cornflakes and then freeze them on cookie sheets. When frozen she would transfer to a plastic bag. When she wanted to use them just take out however many servings and put them on a cookie sheet and bake at 350°f for 20 to 30 mins. A quick and easy side dish.

  50. How to make this without egg. Pls advice so that I can surprise my family tomorrow morning for breakfast. Thanks.

    1. Hi Amita! The egg helps bind the mixture and I’ve never made this recipe without it so I’m not sure what a suitable substitute would be.

  51. Hi Kelly!! I shared this recipe on my blog today. I was compiling a list of ideas for left over mashed potatoes. These muffins look divine!! Thanks for sharing them!!

  52. Just made this recipe, and they certainly taste delicious! However, mine didn’t crisp up on the outside quite as well as yours look like they did in the pictures. Any tips that might help?

    1. Hi Stephanie – It depends on the consistency of your mashed potatoes. If they are too thin, yes, you can add a bit of all-purpose flour. Hope that helps!

  53. Great recipe! I used green onions as we didn’t have any chives. Also added some panko breadcrumbs. But what really made them great was the addition of some some leftover steak cut up into small pieces and some leftover homemade bearnaise sauce. Awesome!

  54. Update: Spooning the mixture onto parchment paper on a cookie sheet (like drop biscuits) worked perfectly. However, the muffin/cupcake papers did not work so well. The genius of the recipe is the crusty outside, which you don’t get with the cupcake papers.

    1. how long did you bake them when you did it drop biscuit style? Any pros/cons to the drop biscuit style vs the muffin tins?

  55. I had a lot of instant mashed potatoes leftover from a church meal. We froze them in gallon Ziploc bags (6-7 c per bag). I used this recipe to make a double-batch. Worked great with the following amendments: after thawing, the potatoes are runny and must be thickened. I used potato flour. Could use instant potato flakes or regular flour. I used 2/3 cup plus a whisk. Sprinkled in a bit at a time and whisked, so the flour would not clump. I had to grease the muffin cups very very well or he bottoms stuck. Trying next with muffin cups and will also try with parchment paper on a cookie sheet rather than use the muffin tins.

  56. We have our grandchildren the weekend after Christmas and I can’t wait for leftover mash potatoes so I can make this for them. They can even help, it’s so easy. Thanks for the revival of the leftover mash potatoes

  57. Kelly
    Great idea. Making tonight to serve with chicken apple sausages. No chives in the house; substituting the tops of green onions. Yumm

  58. Sounds great, but I think I’ll use rosemary instead of chives. Rosemary goes very well with potatoes and cheddar in other concoctions, so why not this one?

  59. I wonder if these could freeze well? I know potatoes can be iffy frozen, but wouldn’t that be nice? You could pull a couple of these out as needed for a quick side dish. Anybody think it could work?

    1. Hello – The egg is what really helps to bind the mashed potatoes. I have never made this recipe with a substitute for the egg so I can’t say with certainty what might work.

  60. Totally agree, I always make waaaay too many mash potatoes and never know how to reheat them. I’ve tried all the tricks online and they never really work, you know? Mashed potatoes just don’t warm up all that great. I love this option. Feel so guilty when I (gasped) end up throwing out some mashed potatoes. I think you’ve re-invented the wheel here.

  61. I was waiting for this recipe! Looks very easy to make, and I’m already excited to give this recipe a try when I have mashed potatoes!

  62. Mashed potatoes are my favorite food for Thanksgiving. Growing up, and even now, I would always make mashed potatoes and gravy volcanoes on my plate. This looks like such a fun and unique way to serve them this year. Thanks!

  63. I just used my leftovers for Fried Mashed Potato Balls but these sound perfect too!
    Pinned.
    Have an awesome day!

  64. What a great way to re-use left overs. These mini mashed potato muffins are definitely going to be recreated in my household!

  65. such a great way to use up leftover potatoes (not that there’s anything wrong with just eating them from the fridge…)!

  66. Rejoice is right! These little nuggets look SO good! There’s absolutely nothing better than cheesy mashed potatoes.

  67. Best idea ever and so insanely cute! This is the perfect way to give life to mashed potatoes leftovers which can become dried out or boring in the fridge :)