Short Description

Savory Potato Muffins are a delightful twist on the traditional sweet muffin, transforming humble mashed potatoes into a warm, cheesy, and satisfying treat. Infused with herbs and spices, these muffins offer a comforting bite perfect for breakfast, snacking, or as a side dish. Ideal for using up leftover mashed potatoes, they are both practical and packed with flavor.

Why You’ll Love This Recipe

Savory and Satisfying: A perfect blend of creamy potatoes, melted cheese, and aromatic herbs.
Great Way to Use Leftovers: Transform leftover mashed potatoes into something new and exciting.
Versatile: Serve them warm as a snack, breakfast, or alongside soups and salads.
Kid-Friendly: Even picky eaters will love these cheesy, fluffy muffins.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Muffins:
1 ½ cups mashed potatoes (cooked and mashed, plain or lightly seasoned)
1 cup all-purpose flour
½ cup shredded cheddar cheese (or your favorite melting cheese)
¼ cup grated Parmesan cheese
1 tsp baking powder
½ tsp salt
½ tsp black pepper
½ tsp garlic powder (optional, but adds great flavor)
1 large egg, beaten
⅓ cup milk (dairy or plant-based)
2 tbsp melted butter (or olive oil)
2–3 green onions, finely chopped (optional, for freshness)

Optional add-ins: chopped cooked bacon, sautéed mushrooms, or finely diced bell peppers

Directions

Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
In a large bowl, mix the mashed potatoes, egg, milk, and melted butter until well combined.
In another bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder.
Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Fold in the shredded cheddar cheese, Parmesan, and green onions. Incorporate any optional add-ins at this stage.
Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes in the tin before transferring to a wire rack. Serve warm or at room temperature.

Servings and Timing

Servings: 10–12 muffins
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes

Variations

Meaty Muffins: Add diced ham, bacon, or cooked sausage for a heartier version.
Vegetarian Mix: Stir in cooked spinach, zucchini, or bell peppers for added nutrients.
Spicy Twist: Add a pinch of cayenne pepper or chopped jalapeños for heat.
Cheese Lovers: Try using different cheeses like gouda, feta, or blue cheese for bold flavors.
Mini Muffins: Make bite-sized versions for parties or lunchbox snacks.

Storage/Reheating

Refrigeration: Store cooled muffins in an airtight container in the refrigerator for up to 4 days.
Freezing: Wrap muffins individually and store in a freezer-safe bag for up to 2 months.
Reheating: Warm in a 350°F (175°C) oven for 5–10 minutes or microwave on medium heat for 30–60 seconds.

FAQs

Can I use instant mashed potatoes?

Yes, as long as they’re prepared and have a smooth consistency, instant mashed potatoes work well in this recipe.

Are these muffins gluten-free?

No, but you can substitute the flour with a gluten-free blend to make them suitable for gluten-free diets.

Can I use sweet potatoes instead?

Absolutely. Mashed sweet potatoes will offer a slightly sweeter flavor and work just as well.

Do I need to peel the potatoes?

If making mashed potatoes from scratch, peeling is recommended for a smoother texture, but it’s not mandatory.

Can I make the batter ahead of time?

It’s best to bake the muffins immediately after mixing, but you can prepare the mashed potatoes and dry ingredients ahead of time separately.

What type of cheese works best?

Cheddar is classic, but mozzarella, pepper jack, or a cheese blend also works beautifully.

How do I know when the muffins are done?

Insert a toothpick in the center—if it comes out clean, the muffins are ready.

Can I double the recipe?

Yes, this recipe doubles easily for larger batches. Adjust baking time as needed.

Are these muffins suitable for toddlers?

Yes, especially if you omit or reduce added salt and opt for mild cheese.

Can I serve these cold?

While best served warm, they are still tasty at room temperature and pack well in lunchboxes.

Conclusion

Savory Potato Muffins are a creative and delicious way to reinvent leftover mashed potatoes into something special. With their fluffy texture, cheesy interior, and customizable ingredients, these muffins are a hit for any meal or occasion. Simple to prepare and universally loved, they deserve a permanent spot in your recipe rotation.

Savory Potato Muffins

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Author: Olivia
Total Time: 35 minutes
Yield: 10–12 muffins
Diet: Vegetarian

Print Recipe

Description

These savory Potato Muffins are the ultimate comfort food snack, combining mashed potatoes, cheddar cheese, herbs, and spices into soft, fluffy muffins. Ideal for using up leftovers, they’re perfect for breakfast, a snack, or as a hearty side dish.

Instructions

Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
In a large bowl, combine mashed potatoes, flour, baking powder, salt, pepper, and garlic powder.
Mix in the cheddar cheese, Parmesan, and green onions if using.
In a separate bowl, whisk together the egg, milk, and melted butter.
Add the wet ingredients to the dry ingredients and stir until just combined.
Spoon the batter evenly into the prepared muffin tin.
Bake for 20–25 minutes, or until golden and a toothpick comes out clean.
Let cool slightly before serving warm.

Notes

Use leftover mashed potatoes for convenience.
Try different cheeses like mozzarella or feta for variation.
Add chopped cooked bacon or herbs like parsley for extra flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Snack, Breakfast, Side Dish
Method: Baking
Cuisine: American