Step 3: Fill the Muffin Tin
Spoon the potato mixture evenly into the muffin tin cups, filling each one to the top. Use the back of a spoon to smooth out the tops for even baking.
Step 4: Bake to Perfection
Bake for 20–25 minutes, or until the tops are golden brown and the muffins feel set. The cheese will bubble slightly and create a lightly crisped edge.
Step 5: Cool and Serve
Allow the muffins to cool in the tin for a few minutes before removing them with a small spatula or knife. Serve warm, either as a side dish or on their own.
Chef’s Tips
- Cheese Options: Try swapping cheddar with Gruyère, mozzarella, or pepper jack for a flavor twist.
- Make Them Ahead: These muffins store well in the fridge for up to 3 days and can be reheated in the oven or air fryer.
- Vegetarian-Friendly: Skip the bacon and add finely diced sautéed mushrooms or spinach for a tasty alternative.
- Crispier Tops: Sprinkle extra shredded cheese on top before baking for a melty, golden finish.
These Mashed Potato Muffins are proof that leftovers don’t have to be boring. They’re comforting, crowd-pleasing, and versatile enough to fit into almost any meal.