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.
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.
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.
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.
- Whisk together.
- Add to your dry ingredients and mix together.
- 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.
- 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.
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.
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If You Like This Recipe …you might also like:
- Chocolate Fudge Cake
- Dark Chocolate Walnut Brownies
- Bakery Style Chocolate Courgette Muffins
- Courgette Brownies
- Courgette Lemon Drizzle Cake
Pin Leftover Mashed Potato Chocolate Muffins For Later
Leftover Mashed Potato Chocolate Muffins
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.
These sound AMAZING Sarah! I am certainly going to try these, however my lovely hubby has a passion for potatoes (in all of there guises) and we never have any left over following a meal – I shall just have to hide some from him 😉 Pinning.
Angela x
Thanks Angela, hope you manage to hide some mash from your hubby 🙂 Thanks for pinning & look forward to hearing how you get on x
Well this is by far the best use of mash potato I have ever seen! If this is what I can do with it I might make it more often haha :p Thanks for linking to #YumTum this week 🙂
Thanks Charlotte, it’s definitely worth making mash just to try them, they are delicious 🙂
What a fabulous idea. I love putting unusual ingredients into cakes. Chocolate and beetroot is a particular favourite of mine.
I love your blog, I followed you months ago after finding a fab recipe on there.
Your self saucing rhubarb and custard pudding was a real hit in our house!
Thanks Maria, I like beetroot in a chocolate cake too. Thanks for following me, so pleased to hear you enjoyed my Self Saucing Rhubarb & Custard pudding. It’s a real pleasure to get such positive feedback on a recipe.
What a fantastic idea – we always have leftover mash from Sunday dinner! We will have to try this – it is not something I was familiar with. They certainly look delicious 🙂 #YumTum
Thanks Sara, look forward to hearing how you get on 🙂
What a fab idea!:) I’m going to give these a try and I look forward to surprising my little brood with the secret ingredient?
Mainy-myrealfairy
Thanks Mainy, let me know if your little brood guess what the secret ingredient is 🙂
These muffins look so decadent and delicious! I had no idea you could use leftover potatoes like this – thanks for sharing the recipe!
Thanks for popping by & you’re most welcome 🙂
What a brilliant idea – must try next time with leftover mash 🙂
Thanks, let me know how you get on x
I love sweet potatoes in cakes, should make them more often. this is yummy.
Thanks Shaheen, I was thinking of trying my muffins with sweet potato next, reckon I’ll have to give it a go.
What an awesome thing to do with leftover mash – move over bubble and squeek – hello gorgeous little chocolate cakes! I have the same problem as Mandy – my kids appetites are very variable and I aways seem to overestimate what they will eat – these would be the perfect thing to make with the leftovers! Thanks for sharing them! Eb x
Thanks for your kind comment Eb, I reckon I might use it with my tweets 🙂 Always a pleasure to share x
What a fantastic idea – absolutely love this. I always have leftover mashed potato – just don’t seem to be able to judge how much my kids will eat (much less than I think). #CookBlogShare
Thanks Mandy, it is tricky to guess how much kids are going to eat, you never know from one day to the next. Thanks for featuring Chocolate Potato Muffins in your leftovers article in The Metro.