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Potato muffins with cheese

2051

Kitchen American

Calorie content 323 kcal

Portions 6 port.

Cooking time 40 minutes

Proteins * 15.3 g

Fats * 24 gr.

Carbohydrates* 12.3 gr.

Content

I want to share one of my favorite snacks muffin recipes. Potato cheese muffins are a great addition to your daily menu and can also be a great side dish for a festive occasion.

Ingredients

Mashed potatoes 500 gr. Fresh thyme taste Sour cream 80 gr. Nutmeg taste Parmesan cheese 120 g Butter for lubrication Egg 2 pcs. Ground black pepper taste

Cooking process

Make sure you have mashed potatoes in advance. It is best to cook mashed potatoes in the evening. Wash the potatoes thoroughly and peel them. Boil in plenty of salted water until tender. Then mash with a potato grinder or beat with a blender. Grate hard cheese on a coarse grater.

Break the chicken eggs into a deep bowl, add the required amount of sour cream. Mix thoroughly until smooth with a mixer or whisk.

Add black pepper, dry thyme and nutmeg to the beaten egg mass. Season with salt and add grated cheese. Mix thoroughly.

I had mashed potatoes ready and stood in the refrigerator, so I first mashed it with a tablespoon, and then beat it with a submersible blender. If you also have ready-made puree, whisk it with an immersion blender until fluffy.

Add the egg-cheese mass to the mashed potatoes and mix thoroughly until a homogeneous smooth consistency.

Grease metal molds with a small amount of butter, and then fill with the prepared mass. Place the molds in an oven preheated to 200 degrees. Bake muffins for about 20-25 minutes. After the time has passed, carefully remove the muffins so as not to burn your hands. Cool the hot muffins a little, and then remove from the metal molds.