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!
CHEESY MASHED POTATOES
Provided by Nancy Fuller
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot and cover with water by an inch. Bring to a boil over high heat, then reduce to simmer. Cook until the potatoes are fork tender, 25 to 30 minutes. Drain.
- Return the potatoes to the pot and add the butter, milk and some salt and pepper. Mash the potatoes to the desired consistency. While still hot, fold the cheese into the mash and stir to melt.
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
CHEESY MASHED POTATO CUPCAKES
What it not to like ... creamy cheesy mashed potatoes in a cupcake form. They are just so cool to serve at a party, or for a special occasion. Just a neat way to serve your every day potatoes. Make a beef stew or a lamb stew and serve it with this potato as a centerpiece. It is great.
Provided by SarasotaCook
Categories Potato
Time 1h5m
Yield 6-10 Muffins, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Potatoes -- Cook the potatoes in a medium boiling water until tender. Remove to a large bowl and that let slightly cool. Cover while you prepare everything else.
- Mash the potatoes -- If you have a potato ricer it is great -- if not -- a potato masher is fine too. You can even use a fork. Just mash them up.
- No lumps for this dish.
- Eggs -- Now make the egg mixture. Beat the eggs, cottage cheese, salt and pepper until fluffy with a mixture until well combined. I use medium speed for 3-4 minutes.
- Batter -- Add the scallions and parsley and any additional salt and pepper to the potatoes and lightly fold the egg mixture inches.
- Spray muffin tins with Pam -- Now fill the muffin cups. Fill almost to the top. Now bake for 10 minutes on the middle rack at 450F, then reduce to 425F and cook 15 minutes more. The last minute I sprinkle the cheese on top and return to the oven to melt. Let cool a few minutes before removing from the tin.
Nutrition Facts : Calories 250, Fat 8.1, SaturatedFat 4.3, Cholesterol 122.3, Sodium 446.7, Carbohydrate 31.3, Fiber 4, Sugar 1.8, Protein 13.5
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 :
CHEESY MASHED POTATOES
Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.
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- 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.
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