As I said in my last post, we made a ton of food for Thanksgiving, including mashed potatoes. My lady made the potatoes, and they were extremely tasty – just the right amount of butter and cream/milk/half and half to bind the potatoes.
Although, she gave me some shit for not buying any salted butter in my massive purchase of butter.
Did I mention I bought a lot of butter?
So, yeah, all of it unsalted. We’ll be holding a black market sale to unload all of the unused butter.
Anyways, we had a fair amount of leftover potatoes, and I didn’t know what to do with them. Then I got my daily email from the NYT Cooking subscription list, and they linked to a recipe from Just a Taste. I’ve heard Kelly – the blog owner – on the Food Blogger Pro podcast, so I knew she did good stuff.
This is sold as a perfect mixture of hash browns and mashed potatoes. I don’t know if I would go that far, but it’s a pretty good way to use up leftovers, and you get to add a lot of cheese, because fuck no you did not have enough dairy in your potatoes already.
CAN I MAKE A MESS WITH THIS RECIPE?
Probably not, you’d have to be really uncoordinated to do that.
BOOOOOOORING!! WHAT’S THE FUN IN THAT?
You like mashed potatoes, right?
YES, I’M NOT A SOUL-LESS ZOMBIE!
You like cheese, right?
OF COURSE, WHO DOESN’T EXCEPT FOR THOSE LACTOSE INTOLERANT WUSSES!
My lady is lactose intolerant.
MY BAD, SORRY, WON’T HAPPEN AGAIN :(.
Sure it won’t.
Leftover Mashed Potato Muffins
Makes about 12 muffins
From Just a Taste
3 cups leftover mashed potatoes
1 cup cheddar or jack cheese, divided into 3/4 cup and 1/4 cup portions
1 large egg, beaten lightly (if your potatoes are loose, add a second egg to tighten them up)
3 tablespoons chives, divided into 2 T and 1 T portions (I forgot to get these – oops)
Preheat the oven to 375F.
Lightly spray a muffin pan with non-stick spray.
Mix together the potatoes, 3/4 cup cheese, egg, and 2 T chives. Season with salt and pepper (taste it, the slight bit of raw egg isn’t going to kill you…maybe).
Scoop about 1/4 cup of the mixture into each cup. Pack them down to ensure there’s no air pockets.
(The recipe says to use an ice cream scoop, one of those old-timey ones with a swiper thing that pushes everything out of the scooper in one shot. More power to you if you have one of those – most humans do not, so a couple spoons will be fine, or just push them in with your hands if you want to be messy and feel confident that no one minds your germs.)
Bake the muffins for 30-35 minutes, until the edges start to brown. Remove the pan from the oven and top the muffins with the rest of the cheese (no one will hate you if you use more than the 1/4 cup prescribed above – except lactose intolerant people – who aren’t eating this anyway.)
Bake the muffins for another 3-5 minutes, until the cheese is melted. Remove the pan from the oven and place it on a cooling rack. Sprinkle the remaining 1 T of chives over the muffins. Let the muffins cool for 5 minutes, then remove them from the pan and serve.