Muffin Tin Mashed Potatoes with Herb Cream Cheese

Herb Cream Cheese Mashed Potatoes

Garlic mashed potatoes have never been so delicious or adorable. These singe serving mashed potatoes are a hit at potlucks, and are a good way to dress up a classic or utilize leftover mashed potatoes.

Yields: 12 potato muffins

3 lb red potatoes, peeled

1 1/2 tsp salt

2 tsp black pepper

1/4 C minced garlic

4 Tbsp butter

1 C half & half

2 pieces bacon (omit if highly reactive to amines or if vegetarian)

For the Filling:

1/2 C cream cheese

4 Tbsp fresh minced chives

2 Tbsp fresh minced rosemary

1/2 tsp minced garlic

salt & pepper to taste

Preheat oven to 375 degrees.
Cut and boil potatoes (you can reserve the boiled potato water and use it as a soup base – the starches help thicken soup).

In a bowl, mix together cream cheese, chives, rosemary, 1/2 tsp garlic, and salt & pepper. Set aside.
Cook bacon till gently crisp. Reserve fat and cool bacon.
Cook 1/4 C minced garlic in the butter till garlic is fragrant and just barely starting to brown.

Cook garlic

Drain and mash potatoes.
Crumble bacon into potatoes. Add bacon fat, garlic butter, half & half, salt & pepper. Mix well.
Lightly grease a (12-muffin) muffin tin. Using a spatula, spoon potatoes into muffin tin till they’re heaping and full.
Use your thumb to press an indent into the middle of each potato muffin.
Spoon about a tablespoon of the cream cheese mix into the indentation. I use two spoons for this – one to hold the mixture, and one to scrape it away from the other spoon and into the potato muffin.
Bake for 40 minutes, uncovered.

Muffin Tin Mashed Potatoes

Allow to cool on the stovetop for 5 minutes, then use a small, flexible spatula to scoop them out.

AMINE BREAKDOWN:

Very Low Amine: salt, pepper, garlic, chives, rosemary

Low Amine: peeled potato, butter, half and half, cream cheese

Very High Amine: bacon

Photos courtesy of Molly Magee Photography

http://mmageephotography.com

Blanched Okra with Red Wine Vinegar (aminerecipes.com)

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on September 23, 2011 at 2:27 pm Comments (11)
Tags: Cooking, food, Garlic, herbs, leftover potato, Mashed potato, potato, recipes, twice baked

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11 CommentsLeave a comment

On September 23, 2011 at 2:42 pm Calder said:

Ooh I want to come up with a dairy-free version of this! Sounds so good!

Reply
- On September 23, 2011 at 2:53 pm myspork said:
  
  By all means, please do! I don’t know what would sub for cream cheese, but if you come up with one, post it in the comments! I’m sure other people would totally appreciate it!
  
  Reply
On September 23, 2011 at 4:43 pm frugalfeeding said:

Oh wow, what an awesome idea. Such a great way to use up mashed potato!

Reply
- On September 23, 2011 at 4:47 pm myspork said:
  
  Super tasty, too. And generally adorable. +5 points for the adorable factor!
  
  Reply
On September 24, 2011 at 5:43 am itsybitsybrianna said:

HOLY HEAVEN! My pawpaw would LOVE these so I will definitely be making them!
Thanks for sharing
–bB
http://www.itsybitsysbrianna.wordpress.com

Reply
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