How to Create Perfect Mashed Potato Muffins

Perfect Mashing Technique

Ensuring potatoes are thoroughly dried and mashed while hot creates smooth, lump-free texture.

Proper Filling Method

Filling muffin cups completely and creating a small depression helps achieve perfect domed tops.

Temperature Control

Letting potatoes cool slightly before adding eggs prevents scrambling while maintaining structure.

Golden Finish Development

Brushing tops with butter before baking ensures crispy, golden-brown exteriors.

Baking Tips

For extra flavor, add crispy bacon bits or different herbs like rosemary or thyme.

Make sure to thoroughly dry the potatoes after boiling - this helps achieve the best texture.

For a lighter version, use low-fat milk and Greek yogurt instead of sour cream.

These can be made ahead and reheated in the oven at 350°F (175°C) for 10-15 minutes.

Use a piping bag for a more decorative top on your potato muffins.

For a crispy top, place under the broiler for the last 2 minutes of baking.

Mashed Potatoes in Muffin Form

Name: Mashed Potatoes in Muffin Form
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 muffins
Cuisine: American
Ingredients: 2 lbs (900g) Russet or Yukon Gold potatoes, peeled and cut into chunks; 1/3 cup (75g) butter, softened; 1/2 cup (120ml) milk, warmed; 1/4 cup (60ml) sour cream; 2 large eggs, beaten; 1/2 cup (50g) grated cheddar cheese; 3 green onions, finely chopped; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon fresh chives, chopped (plus more for garnish); 2 tablespoons butter, melted (for brushing)

These delightful mashed potato muffins transform classic comfort food into individual, crispy-topped servings. Made with creamy mashed potatoes and baked in a muffin tin, they feature a golden, slightly crispy exterior while maintaining a soft, fluffy center. Perfect for holiday meals, meal prep, or anytime you want a creative spin on traditional mashed potatoes.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

2 lbs (900g) Russet or Yukon Gold potatoes, peeled and cut into chunks

1/3 cup (75g) butter, softened

1/2 cup (120ml) milk, warmed

1/4 cup (60ml) sour cream

2 large eggs, beaten

1/2 cup (50g) grated cheddar cheese

3 green onions, finely chopped

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon fresh chives, chopped (plus more for garnish)

2 tablespoons butter, melted (for brushing)

Instructions

Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or cooking spray.

Place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.

Reduce heat and simmer until potatoes are very tender when pierced with a fork, about 15-20 minutes.

Drain potatoes thoroughly and return to the hot pot. Allow them to steam dry for 1-2 minutes.

Mash the potatoes until smooth, then add softened butter, warm milk, and sour cream. Mix until well combined and creamy.

Let the mashed potatoes cool slightly, then stir in the beaten eggs, grated cheese, green onions, minced garlic, salt, pepper, and chives.

Spoon or pipe the potato mixture into the prepared muffin tin, filling each cup to the top. Use the back of a spoon to create a slight depression in the center of each muffin.

Brush the tops with melted butter for a golden crust.

Bake for 25-30 minutes, until the tops are golden brown and slightly crispy.

Allow to cool in the tin for 5 minutes, then carefully run a knife around the edges of each muffin and gently remove.

Garnish with additional chives and serve warm.

Mashed Potatoes in Muffin Form

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Mashed Potato Muffins

Mashed Potatoes in Muffin Form

Ingredients

Instructions