Mashed Potato Muffins
Ingredients
Potatoes: 3 large Russet or Yukon Gold potatoes (peeled and cubed)
Dairy: 4 tbsp unsalted butter, 1/4 cup sour cream, and 1/2 cup shredded Gruyère or Parmesan cheese.
Seasoning: 1 tsp salt, 1/2 tsp garlic powder, and black pepper to taste.
Binding: 1 large egg (beaten).
Garnish: Fresh thyme or chives.
Instructions
Boil the Potatoes: Place the potato cubes in a pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain thoroughly.
Mash and Season: While hot, mash the potatoes until completely smooth. Stir in the butter, sour cream, garlic powder, salt, and pepper. Let the mixture cool slightly for 5 minutes.
Bind and Cheese: Fold in the beaten egg and half of the shredded cheese. The egg is crucial; it helps the muffins hold their shape and puff up slightly in the oven.
Prepare the Tin: Grease a muffin tin generously with butter or cooking spray. Spoon the potato mixture into the cups, filling them to the top. Use a fork to create textured peaks on top—these will turn into those beautiful golden ridges.
Bake: Top with the remaining cheese. Bake at 400°F (200°C) for 20–25 minutes until the edges are deep golden brown and the tops are crispy.
Serve: Let them cool in the tin for 5 minutes so they set, then gently run a knife around the edges to pop them out. Garnish with fresh thyme.