One day I settled in to make a recipe. I had an idea in my head that stemmed from a baking show my kids enjoy watching. I fiddled around and the end result was good, but not great. I packed my creation into the fridge labeled it a failure but figured my husband would still eat it (he’s our human vacuum cleaner) and low and behold, just letting it sit for a day in the fridge, created something wonderful!
I call these St. Patrick’s Day “Golden Nuggets” but really, you could make these anytime. They would be ideal for parties or kids birthdays too. I tried some variations which I noted below because I wanted to cover all the bases for people making these.
I hope you enjoy them and perhaps they will bring you a little luck of the Irish this season!
The basic recipe is mashed potatoes. You can make plant-strong mashed potatoes anyway you like and still make this recipe work. I chose to do this using my pressure cooker for hands free cooking.
I started out with 5 fairly large russet potatoes. I left the skins on but feel free to peel if you are making these for the kids.
I chopped them up threw them into my pressure cooker.
I then added 1 cup of veggie broth to my blender and added the garlic (use as many cloves as you like – I went big because I love garlic but it was almost too much for me), then add the nutritional yeast, onion powder and Italian seasonings.
I blended this until combined and poured it on top of my cubed potatoes in the pressure cooker. Looking at potato to liquid ratio, I realized I probably needed a tad more veggie broth so I added another cup. Again, this will be based on how many potatoes you use.
I set my pressure cooker to 20 minutes and let pressure release naturally. I then used an immersion blender to blend the potato mixture creating a creamy yet thick batch of mashed potatoes. Feel free to taste them here and add more seasonings if you feel the need.
Next, I wanted to make the muffins but I wasn’t sure which kind of liner to use. I have silicon, I have parchment paper (my favorite) and I have a huge stash of regular cupcake liners. So, I decided to try all three so you all don’t have to guess.
I preheated my oven to 375 degrees and filled the tin with mashed potatoes, garnishing with chives (optional) and placed them in the oven for about 10 minutes.
This is what they looked liked right out of the oven. They were pretty soft and not a true muffin texture. I let them sit and cool for about 20 minutes. They looked very pretty and delicious!
So after letting them sit, I removed them from the liners and plated them up. Some of them lost their muffin shape and I wasn’t sure whether to eat them with our fingers or use a fork. This made my “party idea” seem irrelevant now.
I packed up the rest in the fridge only to come back the next day and see that they totally held their shape MUCH better after having sat in the fridge over night. They also had way more (garlic) flavor as well. Score!
Then, I had the brilliant idea to toss them into the air-fryer to warm up (about 8-10 mins) and this is where I think I blew myself away. They turned extra golden and truly became a finger food!
You lose the contrast of the chives on top this way but they really look like golden nuggets now and would be so fun to serve at party as an hor-d’oeuvre! So fancy right?
So the final verdict on the liners goes like this:
- Silicon – fabulous, the muffins removed easily;
- Parchment Paper liners – great, they lost shape a little but nothing terrible; and
- Regular Cupcake liners – do not even bother, total waste as they stuck completely.
So there you have it. I don’t create recipes out of the blue like a lot of people and often times, my failures turn into the best meals yet!
MASHED POTATO MUFFINS
5 large russet potatoes peeled
1 to 2 cups veggie broth (plus an additional ½ cup if necessary)
3 tbsp nutritional yeast
1 tbsp granulated onion powder
1 tbsp Italian seasoning
Garlic (I used 1 package from Trader Joe’s about 6 cloves or more – this was garlicy!)
- Chop potatoes and add to your pressure cooker. Alternatively, use whatever plant-strong mashed potato recipe you like.
- Place 1 cup of veggie broth along with the garlic, nutritional yeast, onion powder and Italian seasoning into a blender and blend until combined.
- Add blender mixture to your pressure cooker. Add additional cup of broth if the liquid ratio seems low.
- Pressure cooker for 20 minutes and let pressure release naturally.
- When the button has come down, use an immersion blender to create thick mashed potatoes. If you have to, add more broth.
- Line a muffin tin with silicon or parchment paper muffin liners and fill with mashed potatoes.
- Preheat oven 375
- Bake for 20 minutes check add more time if necessary.
When the muffins are done, let cool and then store in your refrigerate overnight. The next day, add the muffins to an air fryer set to 350 degrees for 10 mins or alternatively, you could place in your oven to warm up for about 10 minutes.