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!
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!
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.
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). This may be a bonus if you plan to freeze them and reheat them.
You can make them and keep them warm or make them and reheat.
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.
These freeze well once baked. Just reheat gently in the oven or microwave before serving.
Wine Pairing
Wines are normally paired with the main dish or sauce of a meal. If the main dish doesn't have strong, specific characteristics you might consider a wine that matches with the savoury, mushroom qualities in these potato cups.
White Wine
A an aged medium to full-bodied white wine with some creamy, nutty notes would work here. 1st choice would be an aged white Rioja will lean toward nutty, vanilla notes and 2nd choice an aged white Bordeaux.
Red Wine
Play up the mushrooms in the potatoes with a Pinot Noir such as Burgundy from Cote de Nuits or peppery Syrah from Washington state or Northern Rhone.
Muffin Tin Mashed Potatoes
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
Potato Mix
- 5 medium potatoes peeled and roughly diced
- 2 Tbsps butter divided
- 1 cup cremini mushrooms chopped finely
- ½ cup green onions chopped finely
- 1 clove garlic minced
Addition
- ½ cup milk
- ⅓ cup +1 Tbsp all purpose flour
- 2 eggs beaten
- 2 tsps baking powder
- ½ teaspoon salt
- ½ tsp pepper
Instructions
- 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.
- While potatoes are cooking, sauté vegetables in 1 tablespoon butter.
- Preheat oven to 375 degrees.
- Beat remaining tablespoon butter along with the milk into the mashed potatoes.
- Add the vegetables, flour, eggs, baking powder, salt and pepper and mix well.
- Spray muffin pan with cooking spray or fill wells with cupcake liners. See Note 1. 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.
- Bake 35-40 minutes. Let stand for about 5 minutes before removing from the pan.
- The potato muffins freeze well after baking. Just thaw and reheat gently in the microwave or oven.
B
5 stars, but I left out mushrooms and added aged Gouda and bacon. Also substituted sour cream for 1/2 the milk. So… not exactly the same recipe but close enough and super yummy!
thewineloverskitchen
Your substitutions sound great! That is one of the bonuses of this recipe! It is pretty verstatile. Thanksfor sharing!