These mashed potato muffin cups take comfort food to a whole new level. After all, you can’t go wrong when you start with mashed potatoes.
Have you ever taken one of your favorite foods and made it even better? That’s basically what I did with this mashed potato recipe.
It’s one thing to serve mashed potatoes right out of the pot. However, it’s another thing to add cheese and bake them until the edges are slightly crispy. So delicious!
They’re also easier for portion control. It’s so convenient to slip in an extra spoonful of potatoes out of the pot.
However, when you eat these muffin cups, you take a specific number. So it’s a lot more difficult to cheat.
How Do You Cook Mashed Potatoes?
Cooking mashed potatoes is basically very easy. Dice your potatoes, boil them until they’re tender, drain the water, and mash them with milk and butter.
You can also get boxed mashed potato flakes or precooked mashed potatoes that need to be heated. Everyone likes them different ways, so no judgment here.
Mashed Potato Muffin Cups Ingredients
Of course, you’ll need mashed potatoes. That’s a given.
You’ll also need an egg and some cheese. Any kind of cheese will do. I also like to garnish with either fresh parsley or dried parsley flakes.
Since there wasn’t any salt in these potatoes to begin with, I added seasoned salt. You can add as much or as little as you want.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.
How to Make Mashed Potato Muffin Cups
I always preheat the oven, so do that first. And then, spray your muffin tin with nonstick spray. This is very important because the potatoes will stick to the tin if you don’t.
Next, scoop the already-mashed potatoes into a medium-size mixing bowl.
Then, add the egg to the mashed potatoes. You can beat the egg first, but I don’t think it’s necessary.
If you want to add the salt, do it now. Stir the mixture.
After that, add most of the cheese (but save some to sprinkle over the cups later) and fold it into the potatoes.
Spoon the mixture into the muffin cups. Fill them as much as you want, but increase the time if they’re more than 2/3 full.
Bake for 30 minutes. Or if you fill them to the top, add another 5 minutes to the baking time.
Remove it from your oven and sprinkle the remaining cheese over the top of the muffins.
Finally, return it to the oven for another 3 minutes or until the cheese melts. If you want the cheese to be a golden brown, leave it in just a tad longer—like maybe another minute or two?
If you want to add parsley, sprinkle it on right after they come out of the oven. Serve these delightful little muffin cups with any hot meal, and you’re sure to get smiles.
These mashed potato muffin cups are a delicious side for this slow cooker pork tenderloin. Add a green vegetable, and you’ll have a colorful plate filled with nutrition.
We also try to eat salads as often as possible, but we don’t want the same thing every time. So I’ll change things up and make this tasty Greek olive and feta salad or this out-of-this-world chickpea salad.
My friend Julia makes this delicious creamy cumber salad with dill that is the perfect start to any meal.
- 3 cups of mashed potatoes (leftovers or from the deli)
- 1 egg
- 3/4 cup of shredded cheese
- Seasoned salt to taste
- Parsley, fresh or dried (optional)
- Preheat the oven to 375 degrees. Spray medium-size muffin tins with nonstick cooking spray.
- Scoop the potatoes into a medium-size mixing bowl.
- Add the egg and seasoned salt. Stir until well mixed.
- Add 1/2 cup of the shredded cheese and fold it into the potato-egg mixture.
- Scoop a heaping tablespoon of the mixture into each muffin cup.
- Bake for 30 minutes. Remove from the oven and sprinkle the remaining cheese over the potatoes.
- Return the potatoes to the oven and bake for another 3 minutes.
- Remove from the oven and sprinkle the parsley over the top.
- Serve hot.
You can add other seasonings, such as onion powder or garlic powder.
If you prefer chopped chives, substitute for the parsley.
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Amount Per Serving Calories 226Total Fat 12gSaturated Fat 4gTrans Fat 1gUnsaturated Fat 5gCholesterol 55mgSodium 621mgCarbohydrates 22gFiber 2gSugar 2gProtein 8g