Muffin Tin Mashed Potatoes
This novel approach to mashed potatoes with mushroom and onions make a sturdy side dish. They freeze and reheat beautifully too.
Servings: 6 servings
Calories: 211kcal
Ingredients
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.
Notes
Note 1: These mashed potato muffins freeze well for up to 3 months well sealed. Using muffin tin liners may be helpful if you plan to freeze them. But they are not essential - they are fairly sturdy once cooled.
Wine Pairing Suggestions:
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 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. First 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.
Nutrition
Calories: 211kcal | Carbohydrates: 34g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 407mg | Potassium: 880mg | Fiber: 4g | Sugar: 3g | Vitamin A: 316IU | Vitamin C: 37mg | Calcium: 144mg | Iron: 2mg