🧁 Mashed Potato Muffins – Don’t LOSE This Recipe!

Golden on the outside, fluffy and cheesy on the inside — perfect for leftovers!

🧾 Ingredients (Makes 12 Muffins)

• 3 cups mashed potatoes (thick, not runny)

• 1 cup shredded cheddar cheese

• ¼ cup grated Parmesan cheese

• 2 large eggs

• ¼ cup milk

• 3 tbsp melted butter

• ¼ cup chopped green onions

• ½ tsp garlic powder

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• Optional: ¼ cup cooked bacon bits

👩‍🍳 Instructions

1️⃣ Preheat

Preheat oven to 400°F (200°C).
Grease a 12-cup muffin tin or use silicone liners.

2️⃣ Mix

In a large bowl, combine:

• Mashed potatoes

• Eggs

• Milk

• Melted butter

• Cheddar & Parmesan

• Green onions

• Seasonings

Mix until smooth and fully combined.

3️⃣ Fill

Spoon mixture evenly into muffin cups, filling nearly to the top.
Sprinkle extra cheese on top for a crispy crust.

4️⃣ Bake

Bake 25–30 minutes until tops are golden brown and edges are crispy.

Let cool 5 minutes before removing from pan.

🔥 Pro Tips for Extra Crispy Tops

• Brush tops lightly with melted butter before baking

• Broil for 2–3 minutes at the end

• Use sharp cheddar for deeper flavor

❓ Q & A

Q: Can I use instant mashed potatoes?

Yes — just make them thick and reduce added milk slightly.

Q: Why are mine too soft?

Your mashed potatoes may have been too loose.
Add 1–2 tbsp flour if needed.

Q: Can I freeze them?

Yes! Freeze after baking. Reheat at 375°F for 10 minutes.

Q: Can I make them gluten-free?

Yes — no flour needed unless adjusting texture.

Q: What can I add for variation?

• Jalapeños

• Ham cubes

• Cream cheese

• Fresh herbs

• Mozzarella center (stuffed surprise!)