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Mashed Potatoes in Muffin

Loaded Mashed Potato Cups are a new and tasty way to serve leftover mashed potatoes!

Try this mashed potato cups recipe for the perfect side dish your family will love! Tasty and fun, these little potato cups have all the rich and creamy goodness of mashed potatoes baked into muffin tins and topped with melted cheddar cheese! Plus they are perfectly portable which makes them excellent to take to a party or a potluck!

Loaded Mashed Potatoes Recipe

What’s not to love about one of our favorite comfort foods? We just retooled them into individual bites of colorful, savory goodness. We can’t promise they’ll be low carb, but we can guarantee that smaller portions mean fewer calories, right?


Cooking spray as needed
2 large eggs
1 cup spinach, finely chopped
1 cup sharp cheddar cheese, shredded
¼ cup green onions, finely chopped
Salt as needed
¼ teaspoon black pepper
3½ cups leftover mashed Idaho® potatoes
¼ cup mozzarella or sharp cheddar, shredded
Sour cream for topping, optional



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Preheat the oven to 400°F. Grease the muffin pan with cooking spray or butter. Set aside.
Beat the eggs till the egg whites and yolks are well combined.
Add the eggs along with chopped spinach, cheddar cheese, green onions, salt and pepper to the mashed potatoes. Mix until well combined.
Scoop the potato-egg mixture into the prepared muffin tins filling the cups a little over 3/4 full. Smooth out the top using a spoon.
Bake 25-35 minutes until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and sprinkle each with a cheese topping of your choice.
Return muffins to oven and continue to bake for 2 minutes, or until the cheese melts.
Remove from the oven and let cool in the pan for 5-10 minutes before carefully removing them.
Serve with a dollop of sour cream and finely chopped green onions.


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