Cheesy Leftover Mashed Potato Cups

Cheesy Leftover Mashed Potato Cups

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Lunch, Main Course
Servings: 6


  • non-stick muffin tray
  • sharp knife
  • cutting board
  • tablespoon or an ice cream scoop
  • large bowl
  • grater


  • 250 g Potatoes mashed, leftover
  • 50 g Cheddar cheese grated
  • 2 Eggs small
  • 5 g Chives
  • Pinch of nutmeg
  • 1/2 tbsp Butter
  • 1-2 tbsp Breadcrumbs


  • Preheat the oven at 220°C
  • Arrange a rack in the middle of oven
  • Take a muffin tray and coat each cup with a thin layer of butter and then sprinkle some breadcrumbs. Give the tray a good shake to make sure all the sides are well coatedwith bread crumbs. Remove the excess. This step is optional. Even though I used non-stick muffin tray, I like to butter it to make sure my potato cups won't stick. 
  • Take the grater and carefully grate the cheese.
  • Wash the chives and pat them dry. Use a sharp knife to chop them finely.
  • Place the mashed potatoes in a large bowl.
  • Add the eggs, chopped chives, a pinch of nutmeg and about 75g (about three quarters) of grated cheese. Stir with whisk (or with a spatula) until well combined.
  • Use a tablespoon (or an ice cream scoop) to divide the cheesy potato mixture evenly into theprepared muffin tray, packing the potatoes down into each cup. Make sure each one is about 2/3 filled.
  • Sprinkle the remaining cheese over the cups 
  • Bake in thepreheated oven for about 20 – 25 minutes, or until puffed and golden brown.
  • After they are baked, let them cool in the pan for 5 minutes. Use a vegetable knife to gently release them from the pan.
  • They are delicious hot, while the melted cheese is stringy. They are also tasty cold, for breakfast.


This recipe can be prepared for dinner with mashed potatoes from lunch. You can also use day old mashed potatoes.
** Instead of chives you can use finely chopped scallions, parsley or dill.
Cheesy Leftover Mashed Potato Cups