To make the potato puffs Preheat oven to 400 degrees. Liberally spray a non-stick mini muffin tin with non-stick spray. Add cold, leftover mashed potatoes to a mixing bowl and heat for 1-2 minutes, just to get them soft …
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Place the mashed potatoes, eggs, 3/4 cup of the cheese, chives, and bacon or ham in a large bowl and stir to combine. Season, if necessary, with salt and pepper. The seasoning will depend on how …
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Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin. Whisk together the mashed potatoes, eggs, 3/4 cup of the …
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3 puffs Preheat oven to 400°F. Spray 18 mini (1 3/4-inch) muffin cups with nonstick cooking spray. Combine mashed potatoes, broccoli, egg …
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3 cups of mashed potatoes (leftovers or from the deli) 1 egg 3/4 cup of shredded cheese Seasoned salt to taste Parsley, fresh or dried …
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Preheat oven to 400 degrees F. Spray 12 muffin cups generously with nonstick cooking spray. *Very important to spray the pan well to avoid sticking; greasing with butter or vegetable shortening works too. In a large …
700g (1 1/2 pounds) cold mashed potatoes (about three large potatoes) 2 shallots (scallions) thinly sliced 1 cup tasty cheddar cheese, grated 1/2 cup of parmesan cheese, grated 3 large eggs, separated 1/4 cup full cream milk 1/4 …
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Preheat the oven to 375ºF. Grease a non-stick muffin pan with cooking spray. In a large bowl, stir together the mashed potatoes, egg, ¾ cup cheddar cheese and 2 tablespoons chopped chives. Season the mixture with …
Cook the potatos until they are soft enough to mash.set them aside. In a seperate bowl mix together eggs,cream,sour cream,onions,salt and pepper. Add the butter to the potatoes,whip …
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside. Preheat the oven to 450 degrees F (230 degrees …
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 …
1/2-3/4 tsp salt, to taste (reduce or omit if using leftover mashed potatoes that are already salted) Freshly ground pepper 1/3 cup green onion, diced (optional) 1 cup cheddar …
1 – 4 ounce bag instant potatoes (loaded baked potato variety) 3 eggs 1/2 cup shredded cheddar cheese cooking spray 24 count – mini muffin tin Prepare instant potatoes according to package directions. Stir in 3 whisked …
Preheat oven to 450 degrees. Grease muffin tins. Bring yams to a boil, reduce heat and cook until soft - 15-20 minutes. Meanwhile, cook bacon until crisp, blot grease from bacon and …
While potatoes are cooking, sauté vegetables in 1 Tbsp butter. Preheat oven to 375 degrees. Beat remaining Tbsp butter along with the milk into the mashed potatoes. Add …
Muffin Tin Mashed Potatoes Yield: 12 Prep Time: 10 minutes Cook Time: 1 hour 5 minutes Total Time: 1 hour 15 minutes Perfect for dinner parties! These loaded mashed potatoes are baked …
Preparation. Preheat oven to 350º F and liberally grease 1-2 mini muffin pans. In a large bowl, stir mashed potatoes and eggs together until combined. Fold in cheddar cheese, chives, and …
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Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin. Whisk together the mashed potatoes, eggs, 3/4 cup of the cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with. Mound a spoonful of the mixture in each muffin cup.
To make these Loaded Mashed Potato Puffs, you’ll start with a package of Simply Potatoes Mashed Potatoes (roughly 2 ½ cups), some cooked and diced bacon, chives, eggs, and lots of cheese.
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.
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.