Spud Muffins, Two Ways

Annacia's Note:

Sprinkle on more cheese as soon as the muffins are pulled from the oven so it can melt. Feel free to get creative and add French fried onions or diced tomatoes, etc. to this recipe.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

Italian Version

• 2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
• ¼-½ teaspoon garlic powder
• 2 -3 tablespoons grated parmesan cheese or 2 -3 tablespoons cheddar cheese
• ½ cup sour cream (lite optional)
• salt and pepper

Mexican Version

• 2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
• ½ cup chopped green chilies
• ½ cup black olives
• ½ cup sour cream (lite optional)
• ½ cup cheddar cheese , grated

Directions:

1. Heat oven to 325°F.
2. Coat large muffin tin with non-stick cooking spray.
3. Spoon potato mixture into 8 muffin cups. Bake for 20 to 30 minutes, on bottom oven rack, until heated through and slightly golden on top.
4. Serve while hot.

Reviews

[Lalaloula]

Mmmmmm, so creamy and yummy!!!! A great idea for dressing up plain mashed potatoes! Very easy to make and very tasty! I made the Italian version, which went so great with some sauteed mushrooms and herby baked zucchini. Mmmm, yum! THANK YOU SO MUCH for sharing this wonderful recipe with us, Annacia! It will be made again. Made and reviewed for Zaar Stars May 2010.

[WiGal]

The taste is great but mine were too soft -they just sort of fell out of tin looking like mashed potatoes. I used the Italian version with full fat sour cream and aged white cheddar. I wonder if each portion should be rolled in Panko and then refrigerated for a few hours before going into the oven? Or adding an egg? Thank you Annacia for sharing. Made for Zaar stars.

[gailanng]

Pretty good, but I'm not sure it's worth the extra effort to individualize these. I flirted with fate and used a greased individual bundt pan for a novel effect. Made for Alphabet Soup Tag.