Description
These Cheesy Mashed Potato Muffins are a crispy, golden twist on leftover mashed potatoes, baked to perfection with gooey cheddar, fresh green onions, and creamy sour cream. A quick, kid-friendly side dish or snack—freezer-friendly, gluten-free, and meal-prep ready. Perfect for brunches, dinners, or potlucks!
Ingredients
1 ½ cups mashed potatoes
1 cup shredded cheddar cheese
2 large eggs
½ cup sour cream
2 green onions, finely chopped
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon melted butter (optional, for brushing)
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a muffin tin or use liners.
2. In a mixing bowl, combine mashed potatoes, cheddar cheese, eggs, sour cream, green onions, garlic powder, salt, and pepper.
3. Stir the mixture until well blended.
4. Spoon the mixture into the muffin tin, filling each cup and pressing lightly to shape.
5. Top with extra shredded cheese if desired.
6. Bake for 20–25 minutes, until golden brown and set.
7. Cool for a few minutes in the pan, then transfer to a wire rack.
8. Garnish with parsley or more green onions and serve warm.
Notes
Use thick mashed potatoes to avoid watery muffins.
Add crumbled bacon or spinach for a flavorful twist.
For crispier bottoms, sprinkle a little cheese at the base of each muffin cup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 1g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg