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Gorgonzola muffins

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Ingredients for 12 servings:

  • 600 g potatoes, cooked
  • 3 eggs
  • 50 ml milk
  • 50 g Parmesan, grated
  • 250g Gorgonzola
  • butter
  • breadcrumbs
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mash the cooked potatoes until smooth. Whisk the eggs with the milk and add to the potatoes along with the Parmesan cheese. Cut the Gorgonzola into small cubes and fold into the potato mixture. Season to taste with salt and pepper. Brush a 12-hole muffin tin with butter and sprinkle thinly with breadcrumbs. Add the potato mixture. (The muffins will only rise slightly, so you can fill the tins completely.) Bake the muffins on the middle rack at 190°C (top and bottom heat) for about 40 minutes until golden brown. Allow the muffins to cool slightly before removing them from the tin. Serve with a fresh salad, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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