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 MUFFINS
Something a little different and soooo goood!!! Serve with any meat and veg for dinner or makes a very good addition to a brunch table or serve for breakfast with bacon and eggs. from Canadian Living mag.
Provided by Derf2440
Categories Quick Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 10
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.
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
CHEESY MASHED POTATO MUFFINS
Soft and cheesy muffins that please everyone. Great in large or small muffin tins or even as a loaf. Delicious to serve to guests in the morning using the leftover mashed potatoes from the night before or to bring for lunch. Best with mashed potatoes that have some texture.
Provided by Chez Desireacutee
Categories Breads
Time 33m
Yield 6-12 Muffins (depending on size)
Number Of Ingredients 9
Steps:
- Mix dry ingredients.
- In separate bowl, beat eggs well; then add milk, potato, half of the cheese and shortening.
- Blend and add to dry mixture.
- Spoon into greased or paper lined muffin tins. 6 large muffins or 12 small.
- Sprinkle half the remaining cheese on the muffins.
- Bake at 400 for 25 minutes or until done. (in large muffin tins this may be longer. they are done when firm to the touch and when the knife comes clean).
- When almost done baking sprinkle rest of cheese on top.
- Enjoy!
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CHEESY LEFTOVER MASHED POTATO MUFFINS - JUST A TASTE
From justataste.com
4.8/5 (37)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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