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Leftover Mashed Potato Chocolate Muffins

Leftover Mashed Potato Chocolate Muffins is the perfect recipe to turn leftover mashed potatoes into deliciously decadent chocolate muffins with a chocolate glaze.

Quick and easy to make, Mashed Potato Chocolate Muffins can be on the table in around 30 minutes. Plus, they freeze well too.

Iced Leftover Mashed Potato Chocolate Muffins on a slate.

Nearly everyone loves a muffin, especially a chocolate muffin. So who would believe leftover mashed potato could improve upon such a delightful treat ? Well, the humble potato makes the muffins lighter and fluffier, adding extra moisture and structure. Apparently, it’s all down to the water and starch content of potatoes working their magic in baked goods.

Iced muffins on a rack.

The best way to use potato in your bakes is to finely mash it without any additions. But repurposing leftover mash means you don’t have to make some specifically for baking.

I’ve adapted my Savoury Courgette Muffins recipe and replaced the courgette with potato. The chocolate flavour is enhanced with espresso powder, just as it is with my tried and trusted Chocolate Brownies recipe.
All our recipes here at The Kitchen Shed are blind taste tested by family and friends. So far, no taste tester has guessed the secret ingredient in my Leftover Mashed Potato Chocolate Muffins.

A muffin on a plate with a fork.

What equipment do I need ?

  • Large mixing bowl
  • Medium mixing bowl or Pyrex jug
  • Whisk
  • Silicone spatula, wooden spoon
  • A standard 12 hole muffin tin – greased or lined with muffin cases.

What Ingredients do I need ?

In this perfect recipe for what to do with leftover mashed potatoes.

Muffin batter

  • Plain flour or all purpose flour.
  • Cocoa powder – use a high quality cocoa powder not drinking chocolate.
  • Espresso coffee powder – only 2 teaspoons and don’t worry, there is no taste of coffee in the finished muffins.
  • Baking powder and bicarbonate of soda / baking soda – essential to work with the Greek yogurt for light and fluffy muffins.
  • Caster / Superfine sugar – as it dissolves more quickly than granulated / white table sugar. This results in a finer textured muffin.
  • Eggs – I used large eggs at room temperature.
  • Greek yogurt – use full fat yogurt to add richness to the muffins.
  • Milk – I used full fat milk
  • Rapeseed oil / Canola – or any neutral taste vegetable oil will work in the recipe.
  • Leftover mashed potato – at room temperature. Don’t use a highly flavoured mash such as garlic and chive or cheese. Stick with regular leftover mash made with potatoes, butter, milk and salt. (add link to perfect mash)

Chocolate Fudge Glaze

  • Butter – I used salted butter.
  • Milk – I used full fat milk.
  • Dark chocolate – to add extra richness to the glaze.
  • Icing sugar – also called confectioner’s sugar
  • Cocoa powder – use a good quality cocoa powder
  • Optional: Chocolate curls for decoration.

How to make Leftover Mashed Potato Chocolate Muffins

Mashed potato chocolate muffins couldn’t be any easier.

  • Simply add the mash to beaten eggs and buttermilk.
Mashed potato being mixed into eggs and milk in a jug.
  • Whisk together.
Mixed wet ingredients in a mug.
  • Add to your dry ingredients and mix together.
Wet ingredients added to dry ingredients in a bowl with a spatula.
Mixed muffin batter in a bowl with a spatula.
  • Spoon the batter, about a heaped tablespoon into each muffin case and bake in the oven for 20 minutes.
  • Leave to cool for 10 minutes before turning out onto a cooling rack.
Muffins on a rack waiting to be iced.
  • Make your chocolate fudge glaze by heating milk with butter and chocolate until just melted.
  • Add icing sugar and cocoa and whisk together until smooth and leave to cool.
  • Spoon chocolate glaze over each muffin and decorate with extra chocolate.
Muffins being iced.

How long do they keep ?

Once completely cool, store Leftover Mashed Potato Chocolate Muffins in an airtight container for up to three days.

Can you freeze these Chocolate Potato Muffins ?

These chocolate mashed potato muffins are freezer-friendly! Open freeze muffins for a couple of hours before putting into a food safe freezer bag.
Muffins will keep in the freezer for up to three months.

Muffins on a white plate.

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Muffins on a white plate and Muffins on a slate.
Iced Leftover Mashed Potato Chocolate Muffins on a slate.

Leftover Mashed Potato Chocolate Muffins

Leftover Mashed Potato Chocolate Muffins is the perfect recipe to turn leftover mashed potatoes into deliciously decadent chocolate muffins with a chocolate glaze.
Quick and easy to make, Mashed Potato Chocolate Muffins can be on the table in around 30 minutes. Plus, they freeze well too.
5 from 55 votes
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Course: Afternoon Tea, Sweet Treat
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 265kcal
Author: Sarah James

Equipment

  • large mixing bowl
  • Medium mixing bowl or Pyrex jug
  • whisk
  • Silicone spatula, wooden spoon
  • A standard 12 hole muffin tin greased or lined with muffin cases.

Ingredients

Muffin batter

  • 200 g plain flour/all purpose flour
  • 50 g cocoa powder
  • 2 teaspoons instant espresso coffee powder
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 100 g caster sugar
  • 2 eggs beaten
  • 50 ml Greek yogurt
  • 50 ml milk
  • 100 ml rapeseed/Canola oil
  • 150 g leftover mashed potato

Chocolate Fudge Glaze

  • 50 g butter
  • 4 tablespoons milk
  • 50 g dark chocolate
  • 200 g icing sugar/confectioner's sugar
  • 50 g cocoa powder
  • Optional: Chocolate curls

Instructions

  • Preheat oven to Gas Mark 6 / 200℃ / 180℃ Fan / 400℉
  • Put the eggs, buttermilk and oil into a large jug and whisk until combined.
  • Add the mashed potatoes to the mixture and whisk together – it will look a bit grainy but don’t worry.
  • Sift the flour, cocoa powder, coffee powder, baking powder and bicarbonate of soda into a large mixing bowl.
  • Using a spatula stir the wet ingredients into the dry until combined. Don’t overmix.
  • Equally divide the mixture into each muffin case, filling them to about three quarters full.
  • Bake in the oven for 20 minutes.
  • Remove from the oven and leave to cool for 10 minutes before turning them out onto a cooling rack.
  • Make the chocolate fudge glaze.
  • Heat the butter and chocolate in the milk until just melted. For convenience, I use a bowl in the microwave for approximately 30 seconds to 1 minute.
  • Add icing sugar and cocoa and whisk together until smooth and leave to cool.
  • Spoon chocolate glaze over each muffin and decorate with extra chocolate.

Notes

  • Don’t use a highly flavoured mash like garlic and chive or cheese, just use regular mashed potato made with butter, milk, and salt.
  • The secret to soft fluffy muffins is to work quickly without over mixing. If you overwork the muffin batter you will end up with a denser and more rubbery muffin. As a guide, ten stirs is generally enough to make sure there are no pockets of dry flour.
  • Leftover Mashed Potato Chocolate Muffins will keep for up to 3 days stored in an airtight container.
  • These muffins are freezer-friendly! Open freeze muffins for a couple of hours before putting into a food safe freezer bag.
  • They will keep in the freezer for up to three months. Thaw muffins at room temperature.
  • Nutrition information is approximate and meant as a guideline only.
Calories: 265kcal | Carbohydrates: 48g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 162mg | Potassium: 263mg | Fiber: 4g | Sugar: 26g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg

I’m entering Chocolate Potato Muffins into a couple of challenges this month:

Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Sarah over at From Plate To Pen.

The No Waste Food Challenge hosted by Elizabeth over at Elizabeth’s Kitchen Dairy.

And linking to:

Fiesta Fridays

Bake of the Week co-hosted by Sarah at Maison Cupcake & Helen at Casa Costello (this week hosted by Sarah)

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Recipe Rating




nada

Thursday 31st of January 2019

can I omit cocoa and add flour then some grated orange zest to make it orange flavored or it will feel like mashed potatoes ?

sarahj

Sunday 5th of July 2020

Hi Nada, sorry for my late reply but I've had rather a long break from my blog. Your idea is a good one, I make a potato bread loaf with all white bread flour and you get a hint of potato so using grated orange zest should work really well.

Nada

Sunday 27th of January 2019

Super moist recipe..I swear it is the best recipe i have ever tried ..so please be patient to answer my questions Can I use this recipe to make a single cake?? Can I modify the recipe to make it an orange muffins or i will feel the mash taste??

sarahj

Sunday 5th of July 2020

Thanks for trying the recipe Nada, I've made a loaf with the recipe and baked for 40 to 45 minutes oven. Hope this helps and so pleased you liked the muffins.

Elizabeth

Wednesday 4th of May 2016

Oh my gosh these look AMAZING! The perfect no waste food challenge entry, thanks for linking up!

sarahj

Tuesday 10th of May 2016

Thanks Elizabeth & a pleasure to link up with your challenge.

Corina

Wednesday 27th of April 2016

I've never used mashed potato in a cake or muffin before - I'm impressed that they do actually look just like muffins on the top too! Unfortunately my husband doesn't like mashed potato so we rarely eat it but every so often I make some and this would definitely be an incentive!

sarahj

Tuesday 10th of May 2016

Thanks Corina, what a shame your husband doesn't like mashed potato, I reckon it's worth making some just for the muffins though:)

Jenny Paulin

Tuesday 26th of April 2016

oh i t was you who made these gorgeous looking little cakes! Using potato like this is a great idea! they look delish x

sarahj

Wednesday 27th of April 2016

Guilty as charged :-) Thanks for the lovely compliment Jenny x