Potato Muffins

This recipe makes 9 potato muffins

Preheat oven to 350 degrees

Ingredients needed:

-2 large potatoes

-1/4 cup sour cream

-splash of milk

-1 tablespoon butter

-1 teaspoon oil

-1 finely minced garlic clove

- salt and pepper

-1 cup shredded cheddar cheese

-optional for  filling: cooked bacon, cooked sausage, green onions, chives

Directions:

1. Boil the potatoes

2. Mash when soft with milk, sour cream, butter and salt and pepper

3. Cook the garlic clove in the oil on medium heat for about two minutes to remove the raw taste so it does not overpower the muffins. (If you have chosen to add green onions into this recipe, I would suggest cooking them in the pan with the garlic to soften them)

4. Mix the garlic, cheese, and any other filling items you have into the potatoes

5. Grease your muffin tin (I use Pam as an alternative to butter or oil)

6. Scoop the potato mixture into the tin, filling each cup to the top

7. Cook in the oven for about 45 minutes or until the top is golden brown

8. Allow potatoes to cool for 5 minutes before removing from tin

The potatoes should be crispy and brown on the outside, and warm and soft on the inside. These potato muffins put a twist to the overused mashed potatoes and can be eaten alongside any meat dish, such as roast beef, pork tenderloin or roast chicken. They also work great when covered in gravy!