3 February, 2016
Mash Puffs
Mash Puffs
Makes: 8-9 mini muffins
Ingredients:
- 1/2 – 3/4 cup left over mash potato
- 1 tablespoon plain flour
- 1 tablespoon grated parmesan
- 1 egg yolk
Method:
- Preheat your oven to 180 degrees Celsius and grease very well a silicon mini muffin tray with rice bran oil or canola oil cooking spray
- Mix all ingredients until well combined
- Spoon the mixture into the prepared muffin tray
- Bake in the oven for approximately 15 minutes until golden brown
- Allow to cool slightly before popping out of the muffin tray
Recipe Notes:
- Store in an airtight container in the fridge for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 3 months
- Left over mash potato means mash that has already had butter and milk added to your preferred consistency, if you are making a new batch of mash you will need to adjust the recipe to add in butter and milk accordingly
- Additional diced steamed vegetables can be stirred through as desired, the picture shown has peas, corn and diced carrots mixed through the mash potato prior to starting the recipe.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.