Muffin Tin Mashed Potatoes Recipe

Say hello to Muffin Tin Mashed Potatoes—the utterly delicious, golden-crusted, cheesy, and oh-so-portable way to enjoy everyone’s favorite comfort food. These adorable mashed potato “muffins” transform humble leftovers or freshly mashed spuds into crisp-edged, creamy-centered bites you’ll want on every holiday table and weeknight dinner plate.

this Recipe

Ingredients You’ll Need

Let’s keep it simple and simply delicious! You’ll recognize every ingredient here from classic mashed potatoes, but together, they create magic in the muffin tin. Each component plays a part in creating flavor, richness, structure, and that irresistible golden finish.

• Mashed potatoes (2½ cups): The foundation! Use leftover, freshly made, or even instant—just make sure they’re at room temperature so your batter comes together smoothly.
• Milk (¼ cup): Loosens up the potatoes and keeps the interior ultra-creamy. Whole milk is best, but any type works.
• Large eggs (2): These bind everything together for muffin tin structure and add lovely richness.
• Butter (2-3 tablespoons, melted): Extra richness and a little more flavor. Reduce this if you’re starting with buttery mashed potatoes.
• Sour cream (¼ cup): Brings tang and a silky texture. Plain yogurt, or even more milk or light cream, can be used instead.
• Salt (½–¾ teaspoon): Balances every bite. Taste your mash first and adjust if your potatoes were already seasoned.
• Freshly ground pepper: A generous grind for a subtle kick.
• Green onion (⅓ cup, diced): Optional, but totally worth it for a pop of color and gentle onion bite.
• Cheddar cheese (1 cup, shredded): The melty, cheesy goodness that adds flavor and helps with crisp edges.
• All-purpose flour (6 tablespoons): A bit of structure so these hold their shape out of the tin.
• Baking powder (2 teaspoons): Gives each little mash muffin a subtle, appealing lift.

Variations

The beauty of Muffin Tin Mashed Potatoes is how customizable they are! Don’t hesitate to experiment based on your cravings, what’s in your fridge, or dietary needs. The possibilities are endless and oh-so-fun to discover.

• Bacon Cheddar: Stir in crispy cooked bacon bits for a smoky, savory punch.
• Herbed Potato Muffins: Add a tablespoon of chopped chives, parsley, dill or rosemary to the batter for fresh, aromatic flavor.
• No Dairy: Use plant-based milk, vegan butter and cheese, and vegan yogurt to create a dairy-free version that’s just as creamy.
• Loaded Potato Style: Top with extra cheese and a dollop of sour cream after baking for a “loaded baked potato” vibe.

How to Make Muffin Tin Mashed Potatoes

Step 1: Prep the Mashed Potatoes

Start by making sure your mashed potatoes have cooled to room temperature. If you’re using fresh mash, spread them in a shallow bowl to cool, or use leftovers straight from the fridge—they’ll warm slightly on your counter in no time. Avoid using warm potatoes, as they’ll risk scrambling the eggs when mixed in.

Step 2: Combine Wet Ingredients

Add the milk and eggs to your bowl of mashed potatoes. Give everything a good stir until you have a smooth, unified mixture. This is the perfect moment to sneak a taste and adjust the salt or pepper if needed, especially if your potatoes were already seasoned.

Step 3: Mix in Sour Cream, Butter & Flavor

Pour in the melted butter, dollop on the sour cream (or yogurt/milk), sprinkle with salt, and grind in some black pepper. Mix until everything’s silky and well blended. Stir in the cheese and green onions for extra flavor, color, and melty pockets in every bite.

Step 4: Add Dry Ingredients

In a smaller bowl, whisk together the flour and baking powder, then add this to your potato mixture. Fold until just combined—don’t overmix. The flour and baking powder give our Muffin Tin Mashed Potatoes their adorable, structured muffin shape.

Step 5: Fill and Bake

Brush a standard 12-cup muffin tin generously with melted butter—don’t skimp, this helps those crunchy edges form! Use a ¼-cup measure to scoop the batter evenly into each cup. Bake at 375°F (regular bake, not convection) for about 45 minutes, or until the tops are set and golden brown.

Step 6: Serve and Savor

Let the Muffin Tin Mashed Potatoes cool for a few minutes in the pan, then gently run a butter knife around the edges to loosen. Serve warm, topped with extra sour cream and a sprinkle of green onions if you like—the experience is a cozy mash-up of baked potato heaven!

How to Serve Muffin Tin Mashed Potatoes

Garnishes

A dollop of sour cream, a sprinkle of extra cheddar, or a handful of fresh herbs—or all of the above!—will elevate each muffin to new heights. Even a dusting of smoked paprika or a crack of pepper adds that “wow, you made these?” finishing touch.

Side Dishes

Muffin Tin Mashed Potatoes shine alongside roasts, grilled chicken, seared steak, holiday ham, or even a simple green salad. They’re the ultimate answer to “what else can I serve with potatoes?” and turn any meal into a celebration.

Creative Ways to Present

Arrange these golden beauties on a platter with colorful garnishes for parties, or nestle one atop a hearty stew for a playful twist. You can even skewer them for appetizer “pops” or serve in cupcake liners for a festive brunch addition—get creative and have fun with your Muffin Tin Mashed Potatoes!

Make Ahead and Storage

Storing Leftovers

Leftover Muffin Tin Mashed Potatoes will keep beautifully in an airtight container in the fridge for about three days. Let them cool completely before storing to avoid trapped steam that can make them soggy.

Freezing

Once fully cooled, place your potato “muffins” in a freezer-safe container. They’ll keep for up to two months, making them perfect for batch-cooking or prepping ahead for holidays and busy weeks. Remember to layer parchment between stacks if you’re freezing multiple layers!

Reheating

For the best texture, place cold or frozen muffins on a baking sheet, cover loosely with foil, and warm in a 350°F oven (about 15-25 minutes from chilled, 25-30 from frozen). They also microwave well for quick single servings—just heat gently to keep them moist.

FAQs

Final Thoughts

There’s something irresistible about Muffin Tin Mashed Potatoes—crisp, comforting, and surprisingly fun to eat! I hope you’ll give these a try, whether it’s for a holiday feast or just to liven up a weeknight supper. Trust me, they’ll quickly become a favorite at your table too.

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