muffin-tin-mashed-potatoes

Muffin Tin Mashed Potatoes

These are the handiest, tastiest little mashed potatoes ever!  You can make them ahead, freeze and reheat them. They are delicious every time. I think the recipe came from an Ontario Milk Marketing Board calendar years ago.  I’m not sure if they still produce a hard copy calendar but they used to be a staple on kitchen walls years ago!

Make these tasty, easy mashed potato puffs in a muffin tin!

I love to serve these along side a steak or tenderloin but they would be perfect to go with a brunch because you could make them ahead and just reheat them.   They are buttery, mushroom-y and a bit garlicky…yum!

pistachio-black-olive-steak

This recipe makes 12 regular muffin or cupcake size portions. An adult would probably eat 2 of these as a side dish.

The potato puffs will rise but then deflate as they cool. You can fill the muffin wells to the top.

muffin-tin-mashed-potatoes

 

These are great for pot lucks too. You can bake them with cupcake liners to lend a bit of sturdiness to them (although they do hold together well once they have cooled down). You can make them and keep them warm or make them and reheat. They are kind of like -built in portion control!

They are so flavorful that the butter in the mix is often enough. You don’t necessarily have to add anything more to them. Another plus for a buffet situation.

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muffin-tin-mashed-potatoes
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Course Main Dish
Cuisine American
Servings
2 puffs each
Ingredients
Potato Mix
Addition
Course Main Dish
Cuisine American
Servings
2 puffs each
Ingredients
Potato Mix
Addition
muffin-tin-mashed-potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put potatoes in a sauce pan with cold water. Bring to a boil and cook approximately 25 minutes. Potatoes are done when they are tender when pierced with a fork. Drain potatoes and mash immediately.
  2. While potatoes are cooking, sauté vegetables in 1 Tbsp butter.
  3. Preheat oven to 375 degrees.
  4. Beat remaining Tbsp butter along with the milk into the mashed potatoes.
  5. Add the vegetables, flour, eggs, baking powder, salt and pepper and mix well.
  6. Spray muffin pan with cooking spray or fill wells with cupcake liners. Divide potato mixture evenly between the 12 wells. They will be fuller than they would be for a muffin batter. The potato puffs will rise and then deflate so you can fill wells to the brim.
  7. Bake 35-40 minutes. Let stand for about 5 minutes before removing from the pan.
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