Mashed Potato Muffins
These healthy mashed potato savory muffins are soft and a little cheesy. They're perfect for the whole family to enjoy or even grab to go.
Ingredients
- 500 g potato - or up to 520g
- 2 tbsp melted butter
- 2 eggs
- 3 tbsp plain flour
- 3/4 tsp salt - or to taste
- dash of pepper - or to taste
- 100 g mozzarella shredded cheese
Instructions
- Wash and scrub potatoes. Cut potatoes into half with skin on and place into the steam to steam at high heat for about 30-40 minutes till soft. Check potatoes with a chopstick for it softness.
- Remove soft potatoes from the skin with a spoon. Transfer potatoes to a bowl and mash with a masher.
- Add the rest of the ingredients and mix well.
- Place potato mixture into a piping bag and pipe into 8 paper cases (90% full) lined in muffin pan. Then smooth the top with a spatula.
- Bake in preheated oven at 200°C for about 20-25 minutes in the middle rack or until browned on top.
Notes
They are well kept in the refrigerator for days and can be reheated in the toaster oven before consuming.
Please keep in mind that all oven temperatures and baking time varies.
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