Mashed Potato Muffins Recipes

Steps:

• In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
• Spray a 12-cup muffin pan with cooking spray.
• Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
• Add shredded cheddar to the center of each cup.
• Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
• Top with a dollop of sour cream, chives and bacon crumbs.
• Enjoy!

Steps:

• In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups two-thirds full., Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• In a large bowl, add milk, butter, salt, pepper and 1-1/3 cups cheese to mashed potatoes. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley., Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted., To use frozen potato cups: Thaw in the refrigerator. Bake as directed.

Steps:

• Peel potatoes; cut into chunks.
• In pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes, drain and return to pot.
• Mash to make 5 cups.
• Mash in 2 tablespoons of butter, let cool for 5 minutes.
• Meanwhile, in skillet, melt remaining butter over medium heat; cook mushrooms, onions and garlic, stirring often, until no more liquid remains, 6 to 8 minutes.
• Add to potatoes along with flour, eggs, baking powder, salt and pepper; stir until smooth.
• Spoon into 12 greased muffin cups.
• Bake in centre of 375f degree oven until golden, about 40 minutes.
• Let stand in pan on rack for 5 minutes; serve hot.

Steps:

• Place the potatoes in a large saucepan and cover with water.
• Bring to a boil.
• Reduce heat and cover and cook for 20-25 minutes or until tender.
• Drain and place potatoes in a large mixing bowl.
• Add the milk, butter and salt.
• Mash until light and fluffy.
• Fold in the sour cream, ricotta cheese, egg and onions.
• GENEROUSLY coat six muffin cups with nonstick cooking spray.
• Fill with potato mixture and smooth tops.
• Bake at 375 degrees for 20-25 minutes or until edges are lightly browned.
• Cool for 5 minutes.
• Carefully run a knife around the edge of each muffin cup and invert onto a baking sheet or serving platter.