If you’re ready to experience mashed potatoes in a new and utterly irresistible way, Muffin Tin Mashed Potatoes will soon be your go-to side dish. These delicious little potato nests deliver everything you love about creamy mashed potatoes—plus golden, crispy edges you wouldn’t get from a bowl. They’re the perfect make-ahead solution for holidays, dinner parties, or anytime you crave a portioned, comfort-food treat that’s as eye-catching as it is flavorful. Muffin Tin Mashed Potatoes blend the familiar comforts of a classic with the fun twist of serving them cupcake style!
Ingredients You’ll Need
This recipe keeps things wonderfully simple, relying on a handful of staples that each play a starring role. Every ingredient helps build that perfect creamy, cheesy, and fluffy potato experience, with just the right pop of color and freshness.
- Russet or Yukon gold potatoes: These starchy varieties make for the fluffiest, dreamiest mashed potatoes and hold their shape beautifully in the muffin tin.
- Milk or cream: Adds richness and smoothness, making the mash extra creamy—go for cream if you like things ultra-indulgent.
- Unsalted butter: Butter is essential here, giving those mashed spuds silky texture and a natural, savory depth.
- Shredded cheddar cheese: Cheese brings irresistible flavor and a little gooeyness, plus gives those golden tops after baking!
- Sour cream: This sneaky addition adds a gentle tang and lush creaminess that makes the flavors pop.
- Green onions: Chopped green onions offer a burst of color and a mild oniony bite—it’s the lift that keeps things from feeling too heavy.
- Large egg: The egg is your binder! It helps the Muffin Tin Mashed Potatoes puff up slightly and keep their adorable shape.
- Salt and black pepper: Never skip the seasoning; it brings all the ingredients together for perfect savory potatoes.
- Nonstick cooking spray: A quick spritz ensures your potato muffins pop out cleanly every single time.
How to Make Muffin Tin Mashed Potatoes
Step 1: Prep Your Tools and Ingredients
Start by preheating your oven to 375°F (190°C). Give your muffin tin a generous coating of nonstick cooking spray so those delicious potato muffins will lift out effortlessly with golden edges intact. While your oven heats, peel your potatoes and chop them into cubes for even cooking.
Step 2: Boil the Potatoes
Place your cubed potatoes in a large pot of salted water, making sure they’re fully submerged. Bring the pot to a boil and cook the potatoes for 15 to 20 minutes, until they’re fork-tender and practically melt when pressed. Don’t rush this step—it’s the secret to a super smooth mash.
Step 3: Mash and Mix
Drain your just-cooked spuds and return them to the hot pot. Immediately add the butter, milk (or cream), sour cream, salt, and pepper. Mash until you reach a smooth and creamy consistency, making sure everything is well combined, but don’t overwork the potatoes—they should be fluffy, not gluey!
Step 4: Fold in the Good Stuff
Let the mixture cool slightly so it doesn’t scramble the egg. Now, gently fold in the shredded cheddar cheese and chopped green onions. Once cooled a bit more, thoroughly mix in the beaten egg. The egg holds the Muffin Tin Mashed Potatoes together and ensures the perfect texture.
Step 5: Fill and Bake
Spoon the mashed potato mixture into each well of your prepared muffin tin, filling them all the way to the top. Smooth the tops with the back of a spoon for that signature look. Pop the tray into the oven and bake for 20 to 25 minutes, until the tops are golden and just starting to crisp up.
Step 6: Let Cool and Serve
Give the Muffin Tin Mashed Potatoes five minutes to settle and firm up after baking. This makes them a breeze to remove from the tin, and ensures those lovely edges stay intact. Serve them warm and watch them disappear!
How to Serve Muffin Tin Mashed Potatoes
Garnishes
Sprinkle extra shredded cheddar or sliced green onions over the top for an inviting finish. A dollop of sour cream or a pinch of crisp bacon bits makes them next-level—think of it as the “cupcake frosting” for your savory potato muffins.
Side Dishes
Muffin Tin Mashed Potatoes are the ultimate crowd-pleasing side for roasted chicken, turkey, grilled steak, or any hearty main dish. They also play nicely with vegetarian entrees or as a star on a holiday buffet; their individual portions make plating effortless!
Creative Ways to Present
Try stacking two potato muffins and drizzling with warm gravy for a fun “potato tower,” or nestle them on a platter among fresh herbs for a rustic, festive look. Toothpick flags or toppers make these extra adorable for parties or potlucks, and kids love them, too!
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then transfer them to an airtight container. Stored in the fridge, Muffin Tin Mashed Potatoes stay deliciously fresh for up to three days, making them fantastic for meal prep.
Freezing
If you want to bank some for later, let the muffins cool completely, then wrap each one tightly in plastic wrap. Stash them in a freezer-safe bag—they’ll keep beautifully for up to two months. To reheat, there’s no need to thaw overnight; just pop them right back in the oven.
Reheating
To reheat, place the potato muffins on a baking sheet and warm in a 350°F oven for about 10 minutes, or until hot throughout. They’ll regain their crispy tops and fluffy centers. A microwave works in a pinch, but the oven preserves the best texture.
FAQs
Can I use leftover mashed potatoes?
Absolutely! Muffin Tin Mashed Potatoes are a brilliant way to reinvent leftovers. Just stir an egg into your cooled mashed potatoes, spoon the mixture into the muffin tin, and bake as directed for a zero-waste treat.
Which potato variety works best for this recipe?
Russet and Yukon gold potatoes are both perfect, but you’ll notice slight differences. Russets give a fluffier, lighter muffin, while Yukon golds offer buttery richness and a creamy golden color. Feel free to pick your favorite or use a mix of both!
Is it possible to make these dairy-free?
Yes! Simply swap the milk and butter for unsweetened plant-based alternatives, use a dairy-free cheddar, and replace the sour cream with a vegan option. The muffins still turn out creamy and full of flavor.
Can I double the recipe for a crowd?
Definitely. Just double the ingredients and use two muffin tins. Bake both tins simultaneously, rotating halfway, or bake in batches if you have a smaller oven. They’re party-perfect!
How do I prevent the muffins from sticking in the tin?
A heavy coat of nonstick cooking spray is your best friend here! You can also use silicone muffin pans or parchment paper liners. If you let them cool five minutes after baking, they tend to release easily with a gentle twist.
Final Thoughts
Give Muffin Tin Mashed Potatoes a try—you’ll be amazed at how much joy a “potato muffin” can bring. These individual servings are a conversation starter, delightfully easy to serve, and always a comfort-food favorite. Don’t be surprised if they become the most requested side dish in your kitchen!
Print
Muffin Tin Mashed Potatoes Recipe
- Total Time: 45 minutes
- Yield: 12 potato muffins 1x
- Diet: Vegetarian
Description
These Muffin Tin Mashed Potatoes are a fun and convenient way to serve up everyone’s favorite side dish. Creamy, cheesy, and perfectly portioned, these individual potato muffins are sure to be a hit at any gathering.
Ingredients
Potato Muffins:
- 2 pounds russet or Yukon gold potatoes (peeled and cubed)
- 1/2 cup milk or cream
- 1/4 cup unsalted butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 green onions (chopped)
- 1 large egg
- Salt and black pepper to taste
Additional:
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with nonstick spray.
- Boil Potatoes: Boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain and return to the pot.
- Mash Potatoes: Add butter, milk, sour cream, salt, and pepper to the potatoes. Mash until smooth. Stir in cheese and green onions.
- Add Egg: Let the mixture cool slightly, then mix in the egg until well combined.
- Fill Muffin Cups: Spoon the mashed potatoes into the muffin cups, filling each to the top. Smooth the tops.
- Bake: Bake for 20–25 minutes until golden and slightly crisp. Cool in the tin for 5 minutes before serving warm.
Notes
- Perfect for holidays or meal prep.
- Top with extra cheese or sour cream if desired.
- Leftover mashed potatoes can be used—just mix in the egg and bake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato muffin
- Calories: 130
- Sugar: 1g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
