Mashed Potato Muffin Cups Recipes

LOADED MASHED POTATO CUPS RECIPE BY TASTY

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!

MASHED POTATO MUFFIN CUPS

Steps:

• Preheat the oven to 375 degrees. Spray medium-size muffin tins with nonstick cooking spray.
• Scoop the potatoes into a medium-size mixing bowl.
• Add the egg and seasoned salt. Stir until well mixed.
• Add 1/2 cup of the shredded cheese and fold it into the potato-egg mixture.
• Scoop a heaping tablespoon of the mixture into each muffin cup.
• Bake for 30 minutes. Remove from the oven and sprinkle the remaining cheese over the potatoes.
• Return the potatoes to the oven and bake for another 3 minutes.
• Remove from the oven and sprinkle the parsley over the top.
• Serve hot.

MASHED POTATO MUFFINS

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.

POTATO MUFFINS

Steps:

• In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups two-thirds full., Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CHEESY MASHED POTATO CUPS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes, milk, butter, salt and pepper until smooth. Stir in 1-1/3 cups cheese. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley. , Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted., To use frozen potato cups: Thaw in the refrigerator. Bake as directed.

MASHED POTATO CUPS

Steps:

• In a large bowl, add milk, butter, salt, pepper and 1-1/3 cups cheese to mashed potatoes. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley., Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted., To use frozen potato cups: Thaw in the refrigerator. Bake as directed.

GLUTEN-FREE SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.