Mashed Potato Muffins are a clever, delicious way to breathe new life into leftover mashed potatoes. Perfectly crisped on the outside and tender inside, they’re a hit at any meal.
These protein-packed, low-calorie bites work as a hearty breakfast with eggs, a satisfying dinner side, or a tasty snack in between. They’re naturally gluten-free and loaded with flavor.
What You’ll Need to Make These Mashed Potato Muffins
- White potatoes – The creamy base that gives these muffins their hearty structure and mild flavor.
- Egg – Binds the mixture, helping the muffins hold their shape as they bake.
- Greek yogurt – Adds tangy richness and creaminess without extra fat.
- Unsweetened almond milk – Lightens the texture while keeping the recipe dairy-free if needed.
- Green onions – Offer a fresh, savory contrast with their mild sharpness.
- Italian seasoning – Delivers depth and herby aroma to balance the creaminess.
- Salt and pepper – Essential seasoning that enhances all the other ingredients.
Let’s Make These Mashed Potato Muffins!
Start by boiling the potatoes until fork-tender, then blend them with yogurt, almond milk, green onions, and seasoning for a silky mash.
Whisk in the egg, scoop the mixture into a muffin tin, and bake until golden and crisp around the edges. A rest period helps them firm up for easy removal and perfect presentation.
Tips & Tasty Twists for Mashed Potato Muffins
These muffins are a flexible favorite, and a few thoughtful tweaks can elevate them even more. Add a sprinkle of shredded cheese for a melty center, or fold in finely chopped cooked bacon for a smoky twist.
To enhance texture, try mixing in a spoonful of almond flour or gluten-free breadcrumbs. Roasted garlic, caramelized onions, or fresh herbs like dill or chives also make wonderful additions without overwhelming the simple comfort of the dish.
They’re also great as mini muffins for kids or party platters—just reduce baking time slightly to accommodate the smaller size.
Keeping Them Fresh: Storing Mashed Potato Muffins
Once cooled, store your mashed potato muffins in an airtight container in the fridge for up to 7 days. To reheat, pop them in a toaster oven or air fryer for a few minutes to revive that delightful crisp edge.
They also freeze beautifully—wrap individually, then store in a freezer-safe bag. Just thaw overnight and warm before serving.
Mashed Potato Muffins
Ingredients
- 1/2 tablespoon Italian seasoning
- 3 medium white potatoes
- 1 large egg
- Salt and pepper to taste
- 1 cup unsweetened almond milk
- 1/2 cup Greek yogurt
- 1/4 cup chopped green onions
Instructions
- Wash and peel the white potatoes, then boil them in a pot of water until tender; a fork should easily pierce them. Remove the cooked potatoes and chop them into chunks. Transfer to a food processor and combine with almond milk, Greek yogurt, green onions, Italian seasoning, salt, and pepper. Blend until the mixture becomes smooth and creamy.
- Preheat the oven to 375°F and coat a standard muffin tin generously with cooking spray to prevent sticking. In a mixing bowl, combine the prepared mashed potatoes with the egg, whisking until the egg is fully integrated. Use an ice cream scoop to portion the mixture into each muffin cup, filling them to the top.
- Bake for 30 minutes or until the edges appear golden and slightly crisp. Let the muffins rest in the tin for 5–10 minutes before removing. Loosening the edges with a small spatula facilitates clean removal.
- Serve immediately, or store refrigerated for up to one week.
