MASHED POTATOES IN MUFFIN TINS RECIPE - (4.3/5)
Provided by kallen2302
Number Of Ingredients 6
Steps:
- Scrub potatoes and cut in half. Add them to a pot of water to cover the potatoes and bring to a boil. Boil for 20 minutes or until soft for a fork. Drain potatoes and mash potatoes plain with butter. Add yummy ingredients like cooked bacon, cheese, green onion and anything else you might like and have around your kitchen. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375°F for about 15 minutes, or until tops are crispy and golden. Tip: If your tops are not browning as expected try broiling them for a few minutes or until browned.
MASHED POTATOES IN MUFFIN PAN RECIPE - (4.4/5)
Provided by carvalhohm
Number Of Ingredients 7
Steps:
- Peel the mashed potatoes and cut into large pieces. Place in a saucepan and cover with water. Bring to a boil and cook about 15 to 20 minutes until the potatoes are tender. Drain the water from the pan. Mash the potatoes with butter and add cooked bacon, cheese, parsley, green onion and garlic. Grease muffin tins and fill with the mashed potato mixture. Brush the top of each 'muffin' with melted butter or olive oil. Bake at 375°F or until tops are crispy and golden, about 30 minutes.
PERFECT MASHED POTATOES
Instant potatoes from the box can't compare to this homemade version.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
- If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
- Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
- For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.
LOADED MASHED POTATO CUPS RECIPE BY TASTY
Here's what you need: mashed potato, bacon, fresh chives, shredded parmesan cheese, salt, pepper, garlic powder, shredded cheddar cheese, potatoes, milk, butter, sour cream
Provided by Tasty
Categories Sides
Yield 12 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 288 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams
MASHED POTATO CUPS
This recipe makes a tasty side dish that's a nice alternative to the standard potatoes or rice. -Jill Hancock, Nashua, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 pans (6 servings each).
Number Of Ingredients 7
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.
Nutrition Facts : Fat 8 g fat (5 g saturated fat), Cholesterol 24 mg cholesterol, Sodium 345 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 5 g protein.
BAKED POTATO PUFFS
The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
- Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
- Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
- Scoop potato dough into the greased muffin cups.
- Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 4.8 g, Cholesterol 20.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 37.2 mg, Sugar 0.1 g
MASHED POTATO MUFFINS
This muffin recipe is a great way to use up leftover mash potatoes. The they taste so delicious for breakfast or for a snack.-Judy Toth, Hyde Park, Ontario
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine bran and milk; let stand for 10 minutes. Combine dry ingredients and set aside. , In a bowl, cream butter and brown sugar until light and fluffy. Add the egg, potatoes and bran mixture; beat until smooth. Stir in dry ingredients and raisins just until moistened. Spoon into 12 greased muffin cups. , Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
MASHED POTATO MUFFINS
O.K...everyone knows about my obsessions for muffins. This may be going a bit overboard, but hey it's muffin shaped. (I have changed the wording on the egg amount and adjusted accordingly.) Also, please note the previous reviewers difficulties in removing the muffins from the baking cups.
Provided by CoffeeB
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 138.8, Fat 7.3, SaturatedFat 4.2, Cholesterol 50.4, Sodium 154.3, Carbohydrate 14.3, Fiber 1.7, Sugar 1.1, Protein 4.6
FLUFFY MASHED POTATOES
Broth lends a balanced, savory flavor to mashed potatoes, so you don't miss the butter or cream.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.
- Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.
- Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 41.1 g, Cholesterol 4.6 mg, Fat 2.4 g, Fiber 3.7 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 289.6 mg
TWICE BAKED POTATOES IN A MUFFIN PAN
I love twice baked potatoes, but I wanted to be able to serve them more easily so I decided to put them in muffin pans.
Provided by Morrison
Categories Pork
Time 1h45m
Yield 12 "muffins"
Number Of Ingredients 9
Steps:
- Heat oven to 375 F.
- Poke holes in rinsed potatoes, rub with olive oil and salt, place on baking sheet and cook 60-70 minutes.
- While potatoes are cooking prepare the bacon as you normally would
- Dice onions.
- When potatoes are done cooking, remove from oven and allow to cool 15-20 minutes or until you can handle them comfortably.
- Once potatoes have cooled cut them in half and scoop out the flesh into a large mixing bowl. (You can save half the skins to mix as well if you wish; be sure to coarsely chop the skins before placing them in the mixing bowl).
- Turn oven back on to 350F.
- Mix cheese, sour cream, bacon, and onions into the potatoes with a spoon or electric mixer.
- Line muffin pan with cupcake/muffin liners and scoop mixture into liners.
- Sprinkle with thyme and ground corriander.
- Place muffin pan into 350F oven for 20-25 minutes or until tops of "muffins" are browned.
Nutrition Facts : Calories 252.3, Fat 19.3, SaturatedFat 9.6, Cholesterol 40.3, Sodium 262.8, Carbohydrate 12.5, Fiber 1, Sugar 0.9, Protein 7.6
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4.8/5 (35)Total Time 50 minsCategory Side Dish, SnackCalories 96 per serving
- In a large bowl, stir together the mashed potatoes, egg, 3/4 cup cheddar cheese and 2 tablespoons chopped chives. Season the mixture with salt and pepper. Using an ice cream scoop, divide the potato mixture evenly into the prepared muffin pan, packing the potatoes down into each cup.
- Bake the muffins for 30 to 35 minutes until golden brown and crisp around the edges. Remove the pan from the oven, top the muffins with the remaining 1/4 cup cheddar cheese and return them to the oven for 3 more minutes. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
- Transfer the muffins to a serving dish, top them with the remaining 1 tablespoon of chopped chives and serve immediately.
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