Mashed Potatoes In Muffin Tins Recipe 435 Recipes

MASHED POTATOES IN MUFFIN TINS RECIPE - (4.3/5)

Mashed Potatoes in Muffin Tins Recipe - (4.3/5) image

Provided by kallen2302

Number Of Ingredients 6

Ingredients

6 yukon gold potatoes
3 tablespoons butter
2 tablespoons cooked bacon pieces
1/2 cup shredded cheddar cheese
2 tablespoons green onions
2 tablespoons melted butter

Steps:

Scrub potatoes and cut in half. Add them to a pot of water to cover the potatoes and bring to a boil. Boil for 20 minutes or until soft for a fork. Drain potatoes and mash potatoes plain with butter. Add yummy ingredients like cooked bacon, cheese, green onion and anything else you might like and have around your kitchen. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375°F for about 15 minutes, or until tops are crispy and golden. Tip: If your tops are not browning as expected try broiling them for a few minutes or until browned.

MASHED POTATO CUPS

Mashed Potato Cups image

This recipe makes a tasty side dish that's a nice alternative to the standard potatoes or rice. -Jill Hancock, Nashua, New Hampshire

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 pans (6 servings each).

Number Of Ingredients 7

Ingredients

1/2 cup 2% milk
1/4 cup butter
1 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups plus 2 tablespoons shredded Colby-Monterey Jack cheese, divided
6 cups hot mashed potatoes (without added milk and butter)
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Fat 8 g fat (5 g saturated fat), Cholesterol 24 mg cholesterol, Sodium 345 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 5 g protein.

MASHED POTATOES IN MUFFIN PAN RECIPE - (4.4/5)

Mashed Potatoes in Muffin Pan Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 7

Ingredients

4 large russet potatoes
4 tablespoons butter
3 slices cooked bacon, crumbled
1/2 cup shredded Cheddar cheese
2 tablespoons fresh parsley, chopped
2 tablespoons green onion, chopped
1 tablespoon garlic, minced

Steps:

Peel the mashed potatoes and cut into large pieces. Place in a saucepan and cover with water. Bring to a boil and cook about 15 to 20 minutes until the potatoes are tender. Drain the water from the pan. Mash the potatoes with butter and add cooked bacon, cheese, parsley, green onion and garlic. Grease muffin tins and fill with the mashed potato mixture. Brush the top of each 'muffin' with melted butter or olive oil. Bake at 375°F or until tops are crispy and golden, about 30 minutes.

POTATO MUFFINS

Potato Muffins image

Come in from the cold to enjoy this moist parsley-fleck muffins. They're comforting and delicious with a steaming bowl of soup, a savory stew or a favorite casserole. -Marlene Loecke, Des Moines, Iowa

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

1 egg
2/3 cup milk
1-1/2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1-1/2 cups mashed potatoes (with added milk and butter)
1 tablespoon minced fresh parsley

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.

Nutrition Facts :

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