Cheesy Potato Muffins | Use Up Those Leftover Mashed Potatoes!
Prep time
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These cheesy potato muffins are so easy to make, delicious and a great way to use up leftover mashed potatoes!
  • 3 cups leftover mashed potatoes
  • ½ cup grated mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup sour cream
  • 1 large egg
  • 2 tablespoons fresh Italian parsley, chopped
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees F
  2. Add all of the ingredients except the salt and pepper to a large bowl and mix thoroughly. I used a hand mixer, but you can also do this with spoon or spatula. Just make sure the egg and cheeses are thoroughly incorporated.
  3. Liberally spray a 12-cup muffin pan with non-stick cooking spray.
  4. Fill each cup with exactly ⅓ of the potatoes. I use a 1" scoop to fill mine, and each cup used 3 scoops.
  5. After you've filled the cups, gently tap the muffin pan on the counter to slightly level out and compact the potatoes.
  6. Bake for 25-30 minutes or the edges are darker and the top is golden brown.
  7. Remove from the oven and allow to sit for 10 minutes.
  8. Run a knife around the edges of each cup and use a fork to help you lift them out.
  9. Serve immediately with additional sour green, if desired.
Recipe by Moms Need To Know ™ at