Cheesy Mashed Potato Muffins

There’s something irresistible about warm, cheese-studded pockets of potato: the moment you unwrap one, a buttery aroma rises, the cheddar peeks through a golden top, and the first bite delivers a pillowy interior with a crisp edge. These Cheesy Mashed Potato Muffins are snackable comfort—creamy, savory, and small enough to pop into your mouth between sips of coffee or alongside a bowl of soup. They make mornings cozier, potlucks simpler, and weeknight dinners more playful.

If you enjoy bite-sized potato treats, you might also appreciate the texture and crispness in our air-fryer cheesy mashed potato balls, which use a similar flavor profile but a different method and finish.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes
• Servings: 6 muffins (makes 6 standard muffins)
• Difficulty Level: Easy — great for novice bakers and busy cooks

Nutritional Breakdown

Nutrition per serving (one muffin). Values are estimates calculated from ingredient quantities using USDA FoodData Central and typical values for the ingredients listed; actual values will vary by brand and any added salt. These numbers exclude additional table salt you might add.

• Calories: ~310 kcal
• Protein: ~11 g
• Carbohydrates: ~30 g
  • Dietary Fiber: ~2.3 g
  • Sugars: ~2–3 g (naturally occurring from milk and potatoes)
• Total Fat: ~16.5 g
  • Saturated Fat: ~8–10 g (largely from cheese, butter, eggs)
• Sodium: ~150 mg (estimate, without added table salt or salted butter/cheese)

Sources and notes: Estimates were derived from USDA FoodData Central nutrition profiles for boiled potatoes, cheddar cheese, whole milk, butter, eggs, and all-purpose flour. For personalized dietary guidance, see resources at the CDC and consult a registered dietitian if you have special dietary needs.

Perfect For…

• Cozy breakfasts or brunch buffets—serve warm with a smear of butter.
• Family gatherings and potlucks—easy to make in a batch and universally loved.
• Quick weeknight sides—pair with roasted meats or a salad for a complete plate.
• Holiday spreads—offer a comforting, handmade alternative to rolls or biscuits.

Beyond the texture and cheesy aroma, these muffins carry a nostalgic charm—think Sunday breakfasts and communal tables—while being fast enough for a weekday treat.

Step-by-Step Instructions

Ingredients

• 2 cups mashed potatoes (about 450 g)
• 1 cup shredded cheese (cheddar recommended; about 113 g)
• 1/2 cup milk (120 ml)
• 1/4 cup butter, melted (57 g)
• 2 eggs
• 1 cup all-purpose flour (about 120 g)
• 1 teaspoon baking powder
• Salt and pepper to taste
• Optional: chives or green onions, for garnish

Optional ingredients and substitutions

• Use leftover mashed potatoes or freshly mashed; if your mash already contains butter/milk, reduce the added milk/butter slightly.
• Gluten-free: substitute 1:1 gluten-free flour blend for the all-purpose flour.
• Lower-fat option: use low-fat milk and reduce butter by half (texture will be slightly less rich).
• Cheese variations: Monterey Jack, Gruyère, or a smoked cheddar add different flavor notes.
• Vegan option: use mashed potatoes made with plant milk and vegan butter, flax “eggs” (1 tbsp flaxmeal + 3 tbsp water per egg), and a vegan shredded cheese—expect textural differences.

Method

1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
2. In a large bowl, combine the mashed potatoes, shredded cheese, milk, melted butter, and eggs. Mix until well combined.
3. In another bowl, whisk together the flour, baking powder, salt, and pepper.
4. Gradually add the dry ingredients to the potato mixture and stir until just combined.
5. Spoon the batter into the prepared muffin tin, filling each muffin cup about 3/4 full.
6. Bake for 20–25 minutes or until the muffins are golden brown on top.
7. Allow them to cool slightly before removing from the tin.
8. Serve warm, garnished with chives or green onions if desired.

Practical tips

• Avoid overmixing the batter once the dry ingredients are added—overworking the flour can make muffins dense.
• If using leftover mashed potatoes with herbs or chunks, fold gently so texture remains light.
• Check doneness by inserting a toothpick: it should come out mostly clean with a few moist crumbs; the tops should be golden.
• For crispier tops, place the muffins under a broiler for 1 minute at the end—watch closely.

Best Pairings

• Plain and warm: a pat of butter or a drizzle of olive oil.
• With breakfast drinks: pairs nicely with coffee, milk, or a savory latte.
• As part of brunch: serve alongside scrambled eggs, smoked salmon, or a green salad.
• For dinner: use as a side for roasted chicken or a bowl of chili—the muffins soak up sauces beautifully.
• Snack board: include them on a board with cured meats, pickles, and fresh fruit for variety.

Keeping it Fresh

• Room temperature: Keep in an airtight container for up to 1 day. For food safety and best texture, avoid leaving perishable dairy/egg items out longer than this.
• Refrigeration: Store in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven to restore some crispness. Microwaving will reheat faster but can make the exterior soft.
• Freezer: Individually wrap cooled muffins and place in a freezer-safe bag or container for up to 2 months. Reheat from frozen in a 350°F oven for 12–18 minutes, or thaw overnight in the fridge before reheating.

Chef’s Advice

• Texture is everything: use mashed potatoes that are smooth but not overly watery—if your mash is loose, reduce the milk by a tablespoon at a time.
• Cheese melt matters: shred cheese from a block for better melting and texture (pre-shredded cheese often contains anti-caking agents).
• Balance flavors: add 1/4–1/2 teaspoon garlic powder or a pinch of smoked paprika for depth; fresh chives brighten finished muffins.
• Test bake one: if you’re adjusting for altitude or different-size muffin tins, bake one test muffin to check timing and texture.

Creative Twists

• Loaded-Baked: Fold in cooked, crumbled bacon and omit some of the butter for a “loaded” flavor—top with sour cream.
• Herb & Lemon: Add chopped rosemary and a teaspoon of lemon zest for a bright, savory twist that pairs well with fish.
• Gluten-Free & Vegan: Use a gluten-free flour blend, vegan cheese, plant milk, and a flax egg replacement for a dairy- and gluten-free version (texture will be slightly different).
• Spicy Jalapeño-Cheddar: Add diced jalapeños and swap half the cheddar for Pepper Jack for a kick.
• For a dinner pairing idea, try serving them with a rich seafood entree like Cajun salmon and shrimp over creamy mashed potatoes, which complements the mild cheesiness with bold, spiced flavors.

Recipe Q&A

Q: Can I use instant mashed potatoes?
A: Yes—instant mashed potatoes work in a pinch. Rehydrate them to a slightly thicker consistency than you normally would so the batter isn’t too loose.

Q: My muffins turned out dense—what went wrong?
A: Likely overmixing or too much moisture. Stir gently after adding flour and check the potato moisture—reduce milk slightly next time.

Q: Can I make these ahead of time for a party?
A: Yes—bake, cool completely, then freeze or refrigerate. Reheat in the oven before serving so they regain some crispness.

Q: Are these freezer-friendly?
A: Yes—wrap individually and freeze up to 2 months. Reheat directly from frozen in a 350°F oven until warm.

Q: How do I reduce calories or fat?
A: Use low-fat milk, reduce butter, or swap some cheese for a sharper variety used in smaller amounts. Note that texture and richness will change.

Conclusion

These Cheesy Mashed Potato Muffins are a warm, comforting shortcut to that beloved potato-and-cheese combo—simple to prepare, endlessly adaptable, and perfect for both everyday meals and special occasions. Try the base recipe, then tailor the add-ins to match your mood—share your favorite variations and photos, and join the conversation on the blog so we can celebrate cozy bites together.