At a Glance
- Potato Type: White
- Prep Method: Boiled
- Special Requests: Gluten Free
- Cuisine: American
- Yield: 12
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Megan Olson
A simple recipe to turn leftover mashed potatoes into a delicious side with incredible texture and flavor! Enjoy as an appetizer, dinner side, or for breakfast with eggs! Gluten Free + Low Calorie.
Ingredients
- 3 medium Side Delights® White potatoes
- 1 large egg
- 1/2 cup Greek yogurt
- 1 cup unsweetened almond milk
- 1/4 cup green onions
- 1/2 Tablespoon Italian seasoning
- Salt and pepper to taste
Preparation
Mashed Potatoes
- Wash and peel the potatoes then place in a pot of boiling water. Boil until tender and soft. Pierce them with a fork to test.
- Remove from the pot, chop roughly then place in a food processor with milk, salt, Greek yogurt, green onions, and Italian seasonings.
- Blend on high until smooth.
Mashed Potato Muffins
- Preheat oven to 375°F. Prepare a standard muffin tin with cooking spray. Be generous so they do not stick.
- Place mashed potatoes in a large mixing bowl with an egg. Whisk together until the egg is incorporated.
- Using an ice cream scoop, scoop the mashed potatoes into the muffin tin cavities filling to the top.
- Bake at 375°F for 30 minutes until golden brown around the edges.
- Remove from the oven and let the muffins sit 5-10 minutes before removing them. Using a mini spatula to run around the edges helps to remove them.
- Enjoy immediately or keep in the refrigerator up to 7 days.
Calories: 24 Fat: .02g Cholesterol: .4mg Sodium: 55mg Vitamin C: .5% Carbohydrates: 1.3g Fiber: .2g Protein: 1.2g Potassium: 23mg
