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Muffin Tin Mashed Potatoes with Herb Cream Cheese

Garlic mashed potatoes have never been so delicious or adorable. These singe serving mashed potatoes are a hit at potlucks, and are a good way to dress up a classic or utilize leftover mashed potatoes.

Yields: 12 potato muffins

3 lb red potatoes

1 1/2 tsp salt

2 tsp black pepper

1/4 C minced garlic

4 Tbsp butter

1 C half & half

2 pieces bacon (omit if highly reactive to amines or if vegetarian)

For the Filling:

1/2 C cream cheese

4 Tbsp fresh minced chives

2 Tbsp fresh minced rosemary

1/2 tsp minced garlic

salt & pepper to taste

  • Preheat oven to 375 degrees.
  • Cut and boil potatoes (you can reserve the boiled potato water and use it as a soup base – the starches help thicken soup).
  • In a bowl, mix together cream cheese, chives, rosemary, 1/2 tsp garlic, and salt & pepper. Set aside.
  • Cook bacon till gently crisp. Reserve fat and cool bacon.
  • Cook 1/4 C minced garlic in the butter till garlic is fragrant and just barely starting to brown.

Cook garlic

  • Drain and mash potatoes.
  • Crumble bacon into potatoes. Add bacon fat, garlic butter, half & half, salt & pepper. Mix well.
  • Lightly grease a (12-muffin) muffin tin. Using a spatula, spoon potatoes into muffin tin till they’re heaping and full.
  • Use your thumb to press an indent into the middle of each potato muffin.
  • Spoon about a tablespoon of the cream cheese mix into the indentation. I use two spoons for this – one to hold the mixture, and one to scrape it away from the other spoon and into the potato muffin.
  • Bake for 40 minutes, uncovered.

Muffin Tin Mashed Potatoes

  • Allow to cool on the stovetop for 5 minutes, then use a small, flexible spatula to scoop them out.