Saturday, January 23, 2016

Italian Style Mashed Potato Muffins

When I made these I had no idea how big a hit they would be.  They were given high praise by all who tried them.  I promised I would try to document the recipe and publish it as those who tried them asked as did few asked when I put some pictures on social media.

What is written below is my best attempt to write down the recipe; I am going from memory as I did not write anything down as I was making them, so as you are making this feel free to adjust as necessary.

When I go to make these again I will follow the recipe as written, and adjust as necessary. In the meantime, enjoy!

Italian Style Mashed Potato Muffins

7 Russet Baking Potatoes, peeled, cubed and boiled until fork tender
2 tbsp vegan butter
1/4 cup unsweetened almond milk creamer (I used So Delicious brand)
4 stalks broccoli rRabe, chopped fine
1/2 medium red onion chopped fine
1 4 oz. jar pimento, drained and patted dry
2 cloves garlic, minced
2 tbsp olive oil
1/4 cup parsley, minced
2 tbsp fresh oregano, minced
3 tbsp vegan parmesan cheese (recipe here)
2 tbsp Italian seasoning
2 tbsp ground flax seed
2 tbsp hot water
Salt and Pepper to taste

Preheat oven to 400 degrees. Grease two (24) mini muffin tins with some cooking oil spray.

Place the boiled potato chunks, vegan butter, almond milk, salt and pepper in a bowl. Roughly mash with a potato masher.  Set aside. Add the olive oil to saute pan over medium heat.  Add the onion and saute until soft, about 5-7minutes.  Add he broccoli rabe, garlic, pimento, parsley, oregano and Italian seasoning and vegan parm.   Reseason with salt and pepper. Continue to saute another couple of minutes until the broccoli rabe is nicely wilted and the mixture is fragrant. Add to the potato mixture and stir to incorporate. Lastly, place the ground chia seed in the two tablespoons of hot water. When the water is all but absorbed add to the potato mixture and stir again.

Using a small cookie scoop or large melon baller scoop the potato mixture into the mini muffin tins filling each spot to the top or slightly over.

Place in a 400-degree oven and bake for 30 minutes or until golden brown.

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