Cheesy Mashed Potato Muffins with Eggs — Crispy, Cheesy Bites of Comfort!
Maya ChenGot leftover mashed potatoes? Turn them into golden, crispy-on-the-outside, fluffy-on-the-inside Cheesy Mashed Potato Muffins—a genius way to transform humble leftovers into a crowd-pleasing snack, appetizer, or side dish.
Packed with cheddar, garlic, and fresh chives—and finished with a crunchy Parmesan crust—these bite-sized puffs are easy, customizable, and utterly irresistible. Plus, they’re ready in under 30 minutes!
Why You’ll Love This Recipe
🥔 Uses leftover mashed potatoes—no waste, all flavor
🧀 Double cheese—cheddar inside, Parmesan outside
⏱️ 10-minute prep, 20-minute bake
💰 Budget-friendly—feeds a crowd for pennies
❤️ Kid-approved & party-perfect
“It’s not fancy—but it’s the kind of snack that disappears before you finish making it.”
Ingredients You’ll Need
(Makes 24 mini muffins)
3 cups chilled mashed potatoes (leftover or freshly made)
1 large egg (binds the mixture)
1 cup shredded sharp cheddar cheese
¼ cup chopped fresh chives (or green onions)
¼ cup all-purpose flour (for structure)
½ tsp garlic powder
Salt & black pepper to taste
½ cup grated Parmesan cheese (for rolling)
Cooking spray or butter (for greasing pan)
💡 Pro Tip: Use cold mashed potatoes—they hold shape better than warm ones.
Step-by-Step Instructions: