Cheesy Mashed Potato Cupcakes
These savoury cupcakes offer a creative presentation for classic mashed potatoes. Combining creamy cottage cheese, Monterey Jack, and fresh herbs, they bake into individual portions ideal for gatherings. Serve them alongside a hearty beef or lamb stew for a memorable meal. The recipe yields 6 to 10 muffins, ready in about 65 minutes.
Ingredients
- 3 lbs potatoes (peeled and rough chopped in quarters)
- 1 cup cottage cheese, small curd
- 1 cup monterey jack cheese (but use your favorite) or 1 cup cheddar cheese (but use your favorite)
- 4 eggs, lightly beaten
- 3 scallions, diced fine green and white
- 1/8 cup chopped parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Method
- Place the peeled and chopped potatoes into a pot of boiling water and cook until tender. Transfer them to a large bowl, cover, and allow to cool slightly.
- Mash the cooked potatoes thoroughly using a potato ricer, masher, or fork until no lumps remain.
- In a separate bowl, beat the eggs with the cottage cheese, salt, and pepper until the mixture becomes fluffy, which should take about 3 to 4 minutes.
- Gently fold the diced scallions and chopped parsley into the mashed potatoes, then incorporate the beaten egg mixture.
- Lightly spray a muffin tin with cooking spray and fill each cup almost to the top with the potato batter.
- Bake on the middle rack at 450F for 10 minutes, then reduce the temperature to 425F and continue baking for 15 minutes more. Sprinkle the cheese on top for the final minute of baking to melt. Let cool briefly before removing from the tin.
Nutrition (per serving)
Sodium446700 mg
Recipe details
CategoryPotato
AuthorSarasotaCook
