Cheesy Mashed Potato Muffins

Can you imagine anything more worthy of the comfort food label than Cheesy Mashed Potato Muffins? Crispy on the outside, buttery cheesy fluffy mash in the middle...yep, here's my new best way to use up leftover mash. Or make mash just to make these and then pretend it's leftover.....

Potato Muffins

Who doesn't love mashed potato? My kids, the hubby and I all love mashed potatoes and while they can seem like a bit of a hassle to make with all that peeling and waiting for them to boil, they're Oh So Worth It!

More often than not if I'm making mash, I make a double load. Or even a triple batch. There's just so many things you can do with mash that sometimes it seems you can never make enough.

These mash muffins aren't muffins in the usual sense of course. I use a muffin tin to make them but there's not rising happening here, no flour, these are so simple, they're really just another way to make a mashed potato side dish. But muffin shaped. We all know how kids love a muffin. And I'm telling you, you're not gonna have any trouble getting the kids to eat these :)

Thanks to the egg in the recipe these set firm and keep their shape. I butter the muffin tin and this gives you the crispy outside and a little sprinkling of cheddar cheese on the top if these before they go into the oven gives you a crunchy cheesy top.

The other thing about these muffins is that you can add literally anything that goes with potatoes. I've put in a few things below that I've added in at some point and work really well.

Feel free to add in whatever you like but bear in mind that anything you add in needs to be cooked beforehand (apart from the egg!) as they're not in the oven long enough to cook anything from raw.

I used a straight sided muffin tin to make these and as they sides 'splay' out less it helps keep your muffins in shape.

More Potato Sides

• Parmesan potato stacks
• Crispy potato balls
• Bacon fried potatoes
• Crispy crushed potatoes
• Spicy roasted red potatoes

These muffins are surprisingly yummy at room temperature and so they make a good lunchbox filler.

Cold mashed potato isn't something my kids (or anyone...) have ever been into but at room temperature they're good.
These set well as the cool and so they're good for little hands as a finger food. And toddlers find these especially good when being squidged between little fingers!

More Muffin Recipes

• Savoury vegetable Muffins
• Zucchini and carrot muffins
• Veg and tuna muffins
• Cheese and spinach muffins
• Cheese and bacon bites
• Eggy breakfast muffins
• Mini cheese muffins
• The picky eater muffin

Variations

I like to make these simple: I generally use leftover mash and so I want to throw these together and pop them in the oven while it's still hot.

That said, if you have some bits and pieces in the fridge leftover and want to use up, here's some ideas you could try that go great in these cheesy little mashed potato muffins:

• Ham or Bacon - Chop any leftover ham you have into small pieces and add it when you add the cheese. If you're using bacon, chop it into small pieces and fry it until crispy and then add it when you add the cheddar.
• Peas - Add half a cup of cooked peas to the muffins when you add the cheese.
• Cabbage - I tried finely slicing and frying 1 cup of cabbage to these muffins and it worked really well. Use a teaspoon of olive oil and cook the cabbage ribbons until it's fully cooked and soft. Then gently stir it into the potato mix.
• Tomato - Add some diced tomato to these muffins for the ever popular cheese and tomato variety!

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Storing Potato Muffins

You can either serve these straight from the oven and have them as a potato side, a stand alone snack or as a next day lunch, slightly warmed through.

If you're not going to be eating these on the day you've cooked them you can pop them into the fridge and keep them for up to 2 days.

To reheat these cheesy potato muffins and get the crispy outside back after they've been in the fridge you can pop them back into a hot oven for 5-6 minutes and the cheese will start to crisp up again as the muffins heat through. You can put them in the microwave for a minute and while they'll be hot, you won't get the crispiness back. But you will get the deliciousness :)

How To Make Cheesy Mashed Potato Muffins

Ingredients

• 3 Cups Cooked mashed potatoes
• 1 Cup Cheddar Mature, shredded
• 2 Eggs Whisked
• Butter To grease the muffin tin
• Salt & pepper To taste

Instructions

• Heat your oven to 220c or 425f and butter a 8 hole muffin tin really well
• In a large bowl put the cooked mashed potato and whisked eggs in and combine really well. Season with the salt and pepper
• Stir through the shredded cheddar until just combined, leaving a little cheddar for the top of the muffins
• Using an ice cream scoop to make sure you get the same amount in each muffin, put the mixture into the muffin tin. Using a dessert spoon gently push the mash mix into the muffin holes, not too hard, just enough to compress it a little. Sprinkle a little cheddar on top of each muffin
• Cook the muffins for 20 minutes and them remove from the oven. Leave them in the tin to cool for at least 20 minutes to allow them to firm up before running a sharp knife around the outside of each muffin and gently removing from the tin
• Serve!

Cheesy Mashed Potato Muffins Recipe