I have a serious problem I am about to own up to. When I make mashed potatoes, I have a terrible time estimating how much I will need.
Loaded Mashed Potato Cups are my solution for too many potatoes.
What's In This Article
Loaded Mashed Potato Cups are the best way to use leftover mashed potatoes. Mixed with cheese and seasonings, load them into a muffin tin and poof, you’ve got finger food mashed potatoes!
Somehow I always end up with way too much. This happens every single time I make mashed potatoes or cocktail sauce. Not sure why….
And pasta. Always too much pasta.
I am sure I’m not the only one who ends up with leftovers. Mashed Potato Cups the perfect way to make a small amount of leftovers into a full side dish.
You can use any variety of mashed potatoes you’d like. From scratch, from a box, loaded with cream cheese, made from sweet potatoes, it doesn’t matter.
Even if you don’t have a full two cups, you can also cut this recipe in half with just one cup. Or make some instant mashed potatoes to round out the batch.
Truth be told, I like my Loaded Mashed Potato Cups so much, I’ve been known to whip up a batch of mashed potatoes just to make this recipe.
PRO TIP: To cool mashed potatoes fast spread them into a thin layer on a rimmed baking sheet and place them in the refrigerator or freezer.
I will say it works best with cold, congealed mashed potatoes so this required you to think ahead a little.
I then mix them with eggs and cheese, which allows them to set up and form nice little cups that could be eaten as finger food, if you’d like.
Top them with whatever you’d top your baked potato with.
I load mine with more cheese, bacon, scallions or chives and sour cream! What do you top your potatoes with?
Best mashed potato toppings:
- French Fried Onion Strings
- Crumbed Bacon
- Scallions or Chives
- Salt and Pepper
- Sour Cream
- Shredded Cheese
Questions you might have about how to make mashed potato muffins:
Can I make them ahead of time? Sure! These are great to make ahead and reheat. I suggest reheating in the oven.
Can I freeze mashed potato cups? Sure thing! Freeze them in an airtight bag and take them out as needed (or wanted, LOL).
Can I add other seasonings? Sure! Other seasonings I love include:
- Garlic powder
- Onion Powder
- Dijon Mustard
- Hot Sauce
- Smoked Paprika
- Seasoned Salt
If you like our Loaded Mashed Potato Cups, then you’ll love these other potato recipes:
Tools for making Mashed Potato Cups:
Muffin Tins– I like to have 2 so I can bake all of my cupcakes at the same time. They are great for so much more than cupcakes, too!
Measuring Utensils– While I like to eyeball it, most folks prefer to measure. Suit yourself 🙂
Stand Mixer- While this is an investment, I can guarantee you will use it more than you realize and will never regret the decision.
Mixing Bowls– make sure to check out my article on Using the Right Mixing Bowl, you’d be surprised how many people aren’t!
Mashed Potato Cups
- 2 cups mashed potatoes , cold
- 2 eggs , room temperature and beaten
- 1 cup cheddar cheese , grated and divided
- 1 bunch scallions , whites with a little bit of greens, chopped
- 5 slices center cut bacon , cooked and crumbled
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon white pepper
- Cooking spray
- Preheat oven to 400 degrees. Lightly coat a muffin tin with cooking spray.
- In a large mixing bowl, blend together 2 cups mashed potatoes, eggs, 3/4 cup cheddar cheese, scallions, crumbled bacon, fine sea salt and white pepper.
- Spoon into muffin tins. Bake for 20 minutes. Remove, evenly top Mashed Potato Cups with remaining 1/4 cup cheddar cheese. Return to oven for 2-3 minutes or until cheese has melted.
- Remove and serve immediately. Mashed Potato Cups should pop out of muffin tins easily with a fork.
- If you’ve tried this recipe, come back and tell us how it was!
Made these over the weekend and it was a hit! I would recommend making.
Thanks for coming back to let us know, Jenny!
I made these for my sister and partner and I, and I made the mashed potatoes first. Then I let them cool and put the eggs out. Then I lined the muffin tins with cupcake liners. After putting the amount of mashed potatoes and the rest of the mixing ingredients I put them in the liners in the muffin pan and put that in the fridge to cook later. So then when I was ready to put them in the oven it was so easy and these turned out delicious. My sister is very tuff to cook for and she loved them! I’ll definitely make these again! Thank you!
Thank you for coming back to let us know, Michele.
I just made these for the first time tonight and they were a huge hit. Thank you for sharing this
Thank you for coming to let us know! Have a great evening!
First time with you made the potato muffins. Absolutely will make more mased spuds than I need from now on. Topped with chopped Jalapeño and shred provolone. Had these for desert. Thank you. Made ahead can I just reheat?
Hi Dano- glad you loved them! Yep, you can make ahead and even freeze them, and just reheat in the oven for 5 minutes or so on 300. If you freeze them, pop in the oven while still frozen and bake for twice as long as the original cooking time.
Hi, are you using the normal muffin tin, or the mini-muffin tin.
Recipe looks lovely and will be trying it.
Many thanks, my first visit to your site.
Hi Clive, great and welcome! I used a standard size muffin tin, but you could do minis, just adjust cook time a little, I’d start at 12-15 minutes.
Made them with leftover mashed garlic potatoes and ham. Unfortunately I didn’t have cooking spray so I used bacon fat and flour; no sticking! Flavor was amazing and so easy to tweak the recipe.
Well, I’m a little jealous because bacon fat is WAY More delicious than cooking spray! LOL. Glad you liked them 🙂
Can these be frozen?
Sure can! After they are cooked. 🙂
Tastes good, but even after cooking for forty minutes, these did not “pop out”. In fact, they fell apart simply by looking at them.
I’m sorry to hear that! Did you use homemade mashed potatoes or a boxed/instant version? Just trying to troubleshoot for others. Thanks!
I had to make a few adjustments to your recipe – I didn’t have bacon and my husband won’t eat onions/scallions. I used onion powder, seasoned salt and roasted garlic & pepper seasoning. We really liked them, I even got a ‘good choice on the potatoes’ from my husband. Thank you for the recipe – it is going into my ‘tried and make again’ recipe binder.
Great, Lorraine! So glad to hear that you were able to make it work! This one is fun too because you can make each cup different for everyone who has different tastes.
Thanks for the update, is there any way I can get an email sent to me every time you publish a new article?
Hi Renea- sure can! I’ll add you to the list manually.
I had ham instead of bacon and it so good! Will definitely make again so delicious and very easy to make. Great way to use leftover foods! Thanks for sharing! Also put a square of cheddar cheese on top before baking.
Yum! Great substitutions!
What a great way to use up the leftovers! Sounds like you make potatoes like I make spaghetti-enough to end world hunger. Every time.
I do the same with spaghetti- I’m terrible at estimating how much dry will produce what cooked 🙂