Two weeks ago, I made Mashed Potato Muffins from the book to take for Thursday dinner with Jacob, Lindsey, Michael, Kendra and the kiddos. I was in a hurry and didn't take a picture, but they basically looked like mashed potato muffins :)
I halved the published recipe (full recipe below). They were easy and tasted good. But the texture was strange - very starchy and sorta dry. Maybe I'd try again and add some milk or something. And maybe use a hand mixer instead of my old-fashioned masher. Kendra served soup, and several people crumbled their muffins into their soup and said it was yummy. OH - the muffin tin was really hard to clean afterward, even after lots of soaking. Just be prepared.
So not fabulous, but I'll try again with adjustments to see if I can make them better.
Preheat to 400 degrees
2 12-cup muffin tins, greased
10 medium-sized potatoes
1 t salt
1/2 t pepper
2 T oil
4 eggs, beaten
2 onions, chopped
1. In a saucepan of boiling water, cook potatoes until soft. In a bowl, combine cooked potatoes, salt, pepper and oil; mashed until smooth. Add eggs; mix well.
2. In a frying pan over medium-high heat, cook onions for about 2 minutes. Add to potato mixture; stir well.
3. In a preheated oven, heat prepared muffin tin. Spoon batter into hot tin. Bake for 30-40 minutes.
:)
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