Ingredients for Mashed Potato Muffins
- Russet Potatoes
- 4 tablespoons butter
- 1 cup sliced mushrooms
- Green Onion
- 2 cloves minced garlic
- All Purpose Flour
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Mashed Potato Muffins
- Peel and cut 2 lbs of potatoes into 1-inch chunks.
- In a large pot, bring 4 cups of salted water to a boil. Add the potatoes, cover, and cook until tender (about 20 minutes). Drain well and return the potatoes to the pot.
- Mash the potatoes until smooth and fluffy. You should have approximately 5 cups of mashed potatoes.
- Stir in 2 tablespoons of melted butter and let cool for 5 minutes.
- Meanwhile, in a skillet, melt 2 tablespoons of butter over medium heat.
- Add 1 cup of sliced mushrooms, 1/2 cup of chopped onions, and 2 cloves of minced garlic to the skillet. Cook, stirring frequently, until all liquid evaporates (6-8 minutes).
- Add the sautéed vegetables, 1/4 cup of all-purpose flour, 2 large eggs, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the mashed potatoes.
- Stir until the mixture is well combined and smooth.
- Grease a 12-cup muffin tin.
- Spoon the potato mixture evenly into the prepared muffin cups, filling each about ¾ full.
- Bake in the preheated oven at 375°F (190°C) for 40-45 minutes, or until golden brown and cooked through.
- Let the muffins stand in the pan for 5 minutes before serving. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
7g
Fat
15g
Carbs
12g
