Cheesy Mashed Potato Muffins with Eggs

When craving a bite-sized comfort snack that marries fluffy potatoes with gooey cheese, these Cheesy Mashed Potato Muffins are just the ticket. Perfectly portable, endlessly customizable, and surprisingly simple, they transform leftover—or freshly made—mashed potatoes into crisp-on-the-outside, tender-on-the-inside morsels. Whether you’re meal-prepping for the week, entertaining guests, or simply seeking a fun twist on potato side dishes, these savory “muffins” deliver big flavor in a petite package.

Ingredients You’ll Need

• 3 cups mashed potatoes
• 1 large egg
• 1 cup shredded cheddar cheese
• ¼ cup chopped fresh chives
• ¼ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup grated Parmesan cheese (for coating)
• Cooking spray or softened butter (for greasing a 24-cup mini muffin pan)

Instructions

1. Preheat the oven to 400 °F (200 °C) and grease a 24-cup mini muffin pan with cooking spray or softened butter.
2. In a large bowl, combine 3 cups of chilled mashed potatoes and 1 beaten large egg, stirring until smooth.
3. Stir in 1 cup shredded cheddar, ¼ cup chopped chives, ¼ cup flour, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until the mixture holds together.
4. Scoop out about 1 Tbsp of the mixture, roll into a ball, then coat evenly in ½ cup grated Parmesan.
5. Place each coated ball into a muffin cup and gently press to form a puff.
6. Bake for 15–20 minutes, until the muffins are golden brown and crisp on the outside.
7. Let cool in the pan for 5 minutes before removing. Serve warm.

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Preparing the Potato Mixture

Begin by ensuring your mashed potatoes are thoroughly chilled. In a spacious mixing bowl, combine the potatoes with the beaten egg, stirring until the yolk is fully incorporated. As you add the shredded cheddar, watch it become enveloped within the creamy mass. Sprinkle in the flour and garlic powder, then season gently with salt and pepper. Finally, fold in the chopped chives, distributing flecks of green throughout the bowl. The resulting mixture should be pliable enough to roll—if it feels too loose, add a tablespoon more of flour; if it seems dry, stir in a teaspoon of milk or a small knob of butter.

Forming and Coating Your Muffins

Once your potato-cheese blend holds together when pinched, take small scoops—about one tablespoon each—and roll them into smooth balls between your palms. The secret to that golden crust is the final coat of Parmesan: pour the grated cheese into a shallow dish, then roll each potato ball until fully encased in fine, salty shreds. This step creates a decadent outer layer that crisps beautifully in the oven.

Baking to Golden Perfection

Preheat your oven to 400 °F (200 °C). Generously grease a mini muffin pan using cooking spray or a thin layer of softened butter. Nestle each Parmesan-coated potato ball into its own cavity, pressing down just enough to form a puffed-top muffin shape. When the last ball is in place, slide the pan into the center rack of your oven.

After about 15–20 minutes, check for color: the muffins should exhibit a light bronzing around the edges. If you prefer a deeper golden finish, give them an extra three to five minutes—just keep an eye to prevent any burning. Their exterior will feel firm to the touch, while a gentle shake of the pan confirms they’re set inside.

Serving and Storing

Allow the muffins to rest in the pan for five minutes before gently coaxing them free with a small offset spatula or butter knife. Serve warm on their own as a crowd-pleasing appetizer, alongside a crisp green salad, or with dipping sauces such as sour cream blended with chopped herbs, spicy sriracha mayo, or tangy honey mustard.

To store leftovers, let the muffins cool completely, then transfer them to an airtight container. They keep up to four days in the refrigerator. Reheat by arranging them on a baking sheet at 350 °F (175 °C) for 8–10 minutes, or microwave briefly if you’re in a hurry—though the oven method brings back the best crisp.

For longer-term storage, freeze the cooled puffs in a single layer on a baking sheet. Once solid, move them to a freezer bag. They freeze beautifully for up to two months; simply thaw overnight in the fridge and re-crisp in the oven before serving.

Variations to Spark Your Creativity

• Bacon & Scallion: Stir in two tablespoons of cooked, crumbled bacon and swap chives for thinly sliced scallion whites and greens.
• Spicy Jalapeño Cheddar: Add three tablespoons of diced, seeded jalapeños and use pepper jack cheese in place of cheddar for a lively kick.
• Cauliflower-Light Twist: Replace half the potatoes with equal parts cooked cauliflower florets, mashed; this cuts carbs while preserving the muffin’s tender texture.
• Herb & Garlic: Omit the garlic powder and instead fold in a teaspoon of minced fresh garlic plus a tablespoon of chopped fresh rosemary or thyme.

Each adaptation invites a new flavor journey, turning a simple base into an endlessly flexible snack.

Why You’ll Love These Muffins

These Cheesy Mashed Potato Muffins shine because they require no special equipment—just a bowl, a mini muffin pan, and an oven. They deliver on multiple fronts: comforting potato, melty cheese, a pop of fresh herbs, and that irresistible Parmesan crust. Bite into one and you’ll discover a fluffy interior kissed by buttery richness, contrasted by an ultra-crisp shell. Serve them at brunch, pack them for lunchboxes, or lean on them as game-day finger food; they’re sure to fly off the platter.

So the next time you find yourself with a surplus of mashed potatoes (or simply want to try something new), gather these few ingredients and transform them into snackable, shareable, savory delights. Your friends and family will be impressed—and you’ll love how effortlessly they elevate everyday potatoes into a party-ready treat.