Cheesy Mashed Potato Cupcakes Recipes

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

Steps:

• Potatoes -- Cook the potatoes in a medium boiling water until tender. Remove to a large bowl and that let slightly cool. Cover while you prepare everything else.
• Mash the potatoes -- If you have a potato ricer it is great -- if not -- a potato masher is fine too. You can even use a fork. Just mash them up.
• No lumps for this dish.
• Eggs -- Now make the egg mixture. Beat the eggs, cottage cheese, salt and pepper until fluffy with a mixture until well combined. I use medium speed for 3-4 minutes.
• Batter -- Add the scallions and parsley and any additional salt and pepper to the potatoes and lightly fold the egg mixture inches.
• Spray muffin tins with Pam -- Now fill the muffin cups. Fill almost to the top. Now bake for 10 minutes on the middle rack at 450F, then reduce to 425F and cook 15 minutes more. The last minute I sprinkle the cheese on top and return to the oven to melt. Let cool a few minutes before removing from the tin.

Steps:

• Mix dry ingredients.
• In separate bowl, beat eggs well; then add milk, potato, half of the cheese and shortening.
• Blend and add to dry mixture.
• Spoon into greased or paper lined muffin tins. 6 large muffins or 12 small.
• Sprinkle half the remaining cheese on the muffins.
• Bake at 400 for 25 minutes or until done. (in large muffin tins this may be longer. they are done when firm to the touch and when the knife comes clean).
• When almost done baking sprinkle rest of cheese on top.
• Enjoy!

Steps:

• In 3-quart saucepan, heat broth, onion and frozen broccoli to boiling. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
• Stir in milk and dry potatoes until well blended; stir in remaining ingredients.
• Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.