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Loaded Mashed Potato Puff Muffins – Easy Jalapeño Cheddar Ranch Recipe

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These loaded mashed potato puff muffins transform leftover mashed potatoes into crispy, cheesy, savory muffins with a kick of jalapeño and ranch flavor. Perfect as a snack, side, or grab-and-go breakfast, they’re fluffy inside, crisp outside, and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups cold mashed potatoes (leftover or freshly made, but chilled)
  • 2 large eggs
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup sour cream (or Greek yogurt)
  • 1/4 cup finely chopped jalapeño (remove seeds for less heat, or use pickled for tang)
  • 2 tablespoons chopped fresh chives or green onions
  • 2 tablespoons ranch seasoning mix
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • For the Topping:
  • 1/4 cup shredded cheddar cheese
  • 1 tablespoon sliced jalapeño (optional)
  • 1 tablespoon chopped chives or parsley

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray or butter. Use parchment muffin liners if desired.
  2. In a large mixing bowl, combine cold mashed potatoes and eggs. Use a fork or whisk to break up any lumps until the mixture is smooth but thick.
  3. Stir in shredded cheddar, sour cream, chopped jalapeño, chives, ranch seasoning, garlic powder, black pepper, and salt. Mix until evenly combined.
  4. Spoon the potato mixture into the prepared muffin cups, filling each nearly to the top. Smooth the tops with the back of a spoon.
  5. Sprinkle each muffin with extra cheddar, a slice of jalapeño (if using), and a sprinkle of chives or parsley. Gently press the cheese into the top.
  6. Bake in the center of the oven for 22-25 minutes, or until muffins are puffed, golden brown, and edges are crispy. Check at 20 minutes if your oven runs hot.
  7. Let muffins cool in the tin for 5 minutes before loosening edges with a butter knife and lifting them out. Transfer to a wire rack to keep bottoms crisp.
  8. Serve warm, with extra herbs or a dollop of ranch on the side. Optional: drizzle with sriracha for extra heat.

Notes

Start with cold mashed potatoes for best texture. Don’t overmix after adding eggs and cheese. For gluten-free, ensure ranch seasoning is GF and add a spoonful of GF flour if needed. For extra crispy bottoms, sprinkle cheese in the muffin cups before adding the mixture. Muffins can be customized with different cheeses, veggies, or proteins. Store leftovers in the fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: mashed potato muffins, loaded mashed potato, jalapeño cheddar muffins, ranch potato muffins, leftover mashed potatoes, savory muffins, easy side dish, kid friendly, gluten free option, vegetarian option

Find it online: https://bitefuljoy.com/loaded-mashed-potato-puff-muffins-easy-jalape-n-o-cheddar-ranch-recipe/