What / Why This Recipe Works
Cheesy Mashed Potato Muffins are great because:
They are a brilliant use for leftover mashed potatoes — no waste.
They combine comforting creaminess (from the mash and cheese) with structure (from eggs, flour) and a crispy top or edges from baking.
They’re versatile: can be a side, snack, brunch item, or appetizer.
Easy to customize with add‑ins: herbs, bacon, vegetables.
Key things that make them good:
Using mashed potatoes that aren’t too wet — firmish mashed potatoes: extra moisture can make muffins too soft or collapse.
Enough egg (& sometimes flour) to bind the mix so muffins hold together.
Cheese gives flavor & moisture; choosing melting cheeses helps.
Baking in muffin tins gives individual portions & more crispy edges.
Ingredients
Here’s a detailed ingredient list — core components + optional extras — with suggested amounts for about 12 standard muffins. You can adjust scale up/down.
Ingredient Amount (for ~12 muffins) Purpose / Notes
Mashed potatoes ~ 2 to 3 cups (≈ about 400‑450‑500 g leftover or freshly made) The base. Leftovers work nice; freshly made works too. Let them cool.
Eggs 2 large For binding, structure. Without eggs muffins may fall apart.
Cheese (cheddar or flavorful melting cheese) ~ 1 cup shredded (≈ 100‑120 g) Adds flavor, moisture, melty texture. Sharp cheddar, gouda, etc.
Parmesan cheese (or a harder cheese) ~ ¼‑½ cup grated (≈ 25‑50 g) Optional: for topping or as extra flavor, gives crispness.
Flour (all‑purpose) ~ ¼ cup (≈ 30‑40 g) Helps firm up structure; optional in some very simple versions.
Milk or cream ~ ¼ cup (≈ 60 ml) Optional, if mash very thick or you want more moist interior.
Green onions / chives (or herbs) ~ 2 Tbsp chopped Adds freshness / flavor contrast.
Seasonings: garlic powder, salt, pepper to taste Garlic powder adds depth; salt must be adjusted depending on how salty your cheese & mash are.
Butter (for greasing or brushing) OR cooking spray for muffin tin & possibly tops To help release & get crisp edges.
Optional add‑ins bacon bits / ham / jalapeños / cooked vegetables etc. For extra flavor, texture. Use cooked versions.
Equipment & Pan Setup
Muffin tin(s): standard (12‑cup) muffin pan or mini muffin tins if you want smaller versions.
Oven preheated.
Mixing bowls, spoon or spatula.
Measuring tools (cups/spoons or scale).
Cooling rack.
Full Step‑by‑Step Method
Here’s a detailed method to get great results, with tips at each step.
Step 1: Prep & Preheat
Preheat oven to about 200°C (≈ 400°F). Hot ovens help the muffins brown nicely on top and edges.
Grease muffin tin: Lightly butter or spray with oil so muffins don’t stick.
If using leftover mashed potatoes from fridge, take them out and let them come closer to room temp (this helps mix more easily). If freshly made, make sure they’re cooled a bit so they’re easier to handle.
Step 2: Mix the Batter
In a large bowl, combine:
Mashed potatoes
Eggs (beat first)
Shredded cheese (cheddar or your choice)
Green onions / chives / herbs
Milk or cream (if using)
Seasonings: garlic powder, salt, pepper
If using flour and parmesan, mix those in also (flour gives structure; parmesan adds flavor and crisp texture).
Mix gently but thoroughly; make sure the cheese is evenly distributed and there are no raw egg streaks. If the mixture feels too runny, add a bit more flour or additional cheese; if too stiff/dry, add a splash more milk or cream.
Step 3: Fill Muffin Tins
Spoon the potato mixture into the muffin cups. Fill each cup about ¾ full. This allows top browning and some puff / rise (if using flour/eggs).
If you like a cheesy top or extra parmesan, sprinkle a little cheese (or parmesan) onto the top of each muffin. This helps get a golden, crisp top.
Step 4: Bake
Place muffin tin in preheated oven. Bake for about 20‑25 minutes. The muffins are done when:
The tops are golden brown (or at least nicely colored).
The edges are set and holding shape.
A toothpick or knife inserted into the center comes out clean or with just a few moist crumbs (not raw batter or raw egg).
If tops seem to brown too fast but centers still soft, you can tent with foil for last few minutes.
Step 5: Cooling & Serving
Let muffins cool in the tin for a few minutes (5 min or so), so they firm up a bit.
Use a small knife to loosen edges, then gently remove muffins.
Serve warm. They’re excellent as a side to meats, soups, stews; or as a snack; or with eggs for breakfast.
Example Full Recipe
Here’s a complete, observed recipe version, putting it all together. Use this as your go‑to.
Cheesy Mashed Potato Muffins with Eggs
(serves ~12 muffins)
Ingredients:
2½ cups cooked mashed potatoes (≈ 450 g)
2 large eggs, beaten
1 cup shredded cheddar cheese (≈100‑120 g)
½ cup grated Parmesan cheese (≈ 25‑50 g)
¼ cup milk (≈ 60 ml)
2 Tbsp chopped green onions / chives
¼ tsp garlic powder (or more to taste)
Salt & freshly ground black pepper to taste
Butter or oil spray to grease muffin tin
Optional add‑ins: ¼ cup bacon bits (cooked), or diced ham, or jalapeño pieces
Instructions:
Preheat oven to 200°C (≈ 400°F). Grease a 12‑cup muffin tin well.
Mix mashed potatoes, beaten eggs, cheddar cheese, Parmesan, milk, green onions, garlic powder, salt & pepper; also mix in any optional add‑ins if used.
Spoon mixture into muffin cups, filling about ¾ full. Sprinkle a little extra cheese/parmesan on top of each muffin.
Bake for 20‑25 minutes or until golden on top and firm to touch, centers cooked.
Let muffins cool for ~5 minutes in the tin, then gently remove and serve warm.
Timing & Workflow Tips
Here’s how you might map out your time so things go smoothly:
Time Task
0‑5 min Preheat oven; gather ingredients; grease muffin tin.
5‑10 min If needed, chop add‑ins (green onions, bacon etc.); beat eggs; mix cheese.
10‑15 min Mix base ingredients with mash; adjust consistency.
15‑20 min Fill muffin tins; top with cheese if using.
20‑45 min Bake; remove when done; cool; serve.
If you’re making your own mashed potatoes fresh, that adds extra time (boil, mash, season). Leftover mash speeds things up.
Variations & Flavor Twists
You can change this base recipe in many ways to suit taste, dietary needs, or what you have handy. Some ideas:
Variation What to Do Differently
Swap Cheese Use mozzarella, pepper jack, smoked gouda, or any melting cheese; mix cheeses for varied flavor.
Add Meat Add cooked bacon bits, diced ham, sausage, even shredded chicken. Make sure meat is cooked and drained.
Add Vegetables Finely diced bell pepper, cooked peas, corn, spinach etc. Drain well so they don’t release too much moisture.
Spice / Flavor Garlic (fresh or powder), onion powder, smoked paprika, chili flakes, herbs (thyme, parsley, chives).
Make Them Mini Use mini muffin pans for bite‑sized versions; reduce bake time slightly.
Make Lighter Use lower‑fat cheese; use milk instead of cream; reduce amount of cheese; use cauliflower mash as partial substitute.
Gluten‑Free Version Replace flour with GF flour or omit flour if mash is dense enough; use GF binder.standards.
Crispy Tops Top with extra cheese, breadcrumbs, or Parmesan; maybe brush with butter or oil for crisping.
Storage & Reheating
Leftovers: Store in airtight container in refrigerator for about 3‑4 days.
Freezing: These muffins freeze well. Cool completely, then wrap individually or in a pair, place in freezer‑safe bags. Freeze for up to 2 months.
Reheating: From fridge: reheat in oven at ~ 175‑190°C (≈ 350‑375°F) for ~10 minutes; microwave works but won’t get crispy. From frozen: bake directly in oven ~ 15‑20 minutes or till heated through.
Troubleshooting Common Issues
Here are some problems people often face, and how to fix them.
Problem Cause Solution
Muffins fall apart / are too loose Not enough binder (eggs/flour), too much moisture, mash too wet Add an extra egg or a bit more flour; drain/press excess moisture from mash; use stiffer mash.
Edges / tops get too brown while centers undercooked Oven too hot; tops exposed too much; small pan size; over‑filled tins Lower bake temp a bit; cover with foil temporarily; don’t overfill; use middle oven rack.
Texture gummy or heavy Cheese too much or too heavy; mash over‑mixed; too moist; not enough baking/cooking time Reduce cheese slightly; mix gently; use appropriate moisture control; ensure oven bake time is sufficient.
Flavor bland Not enough seasoning; mild cheese; no flavor contrast Use salt/pepper well; use sharper cheeses; add herbs or garlic; perhaps a bit of onion or spice.
Estimated Nutrition (Approximate)
Here’s a rough idea of what one muffin might give you (depends on size, cheese, mash recipe etc.):
Calories: ~ 120‑200 kcal per muffin (standard size)
Protein: ~ 5‑8 g (from eggs & cheese)
Fat: moderate, depending on cheese amount
Carbohydrates: moderate (from potato)
Sodium: depends on how salty your cheese & mash & added salt are; watch if salt‑sensitive
Inspiration / Reference Recipes
I drew on a number of existing recipes for structure and ideas:
“Cheesy Mashed Potato Muffins Recipe – Food.com” (mixes flour, sugar, milk, potato, cheddar)
food.com
“Cheesy Mashed Potato Muffins with Eggs” from Cooking Art Home, which uses egg, cheddar, chives, flour etc.
cooking art
“Cheesy Mashed Potato Muffins” from GreenKu which is very similar with cheese, eggs, milk, flour, baking powder etc.
Greenku Recipes
“Cheesy Mashed Potato Puffs” from Tasty, which fills muffin cups and bakes until golden brown.
tasty.co
These show many variants, and I’ve combined their ideas to give a flexible guide.
If you like, I can send you a version of this recipe fully converted to metric (grams, Celsius), and adapted to ingredients you can easily find locally in Morocco. Do you want that version?
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