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Fluffy, cheesy mashed potato muffins with crisp edges, tender centers, and savory flavor—perfect for brunch, snacks, or using leftover mashed potatoes.
Print Recipe
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups mashed potatoes, cooled
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 2 large eggs, lightly beaten
  • 1/4 cup green onions, finely chopped
  • 1/4 cup cooked bacon, crumbled (optional)
  • salt and black pepper to taste

Equipment

  • muffin tin
  • mixing bowl
  • Spatula

Method
 

  1. Preheat oven to 375°F and grease a 12-cup muffin tin generously.
  2. Combine mashed potatoes, cheese, sour cream, eggs, green onions, bacon, salt, and pepper in a large bowl. Mix gently until blended.
  3. Spoon mixture into muffin cups, filling to the top and pressing down lightly.
  4. Bake 20–25 minutes until tops are golden and centers are set.
  5. Cool 5–10 minutes, then loosen edges with a knife and remove muffins.

Nutrition

Calories: 140kcalCarbohydrates: 12gProtein: 5gFat: 9gSaturated Fat: 5gSodium: 220mgFiber: 1gSugar: 1g

Notes

Use cooled mashed potatoes for best texture. Grease muffin tin thoroughly to prevent sticking.

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