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potato muffins

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 200 g cheese, diced (e.g. Emmental)
  • 80 ml milk
  • 100 g cottage cheese
  • 3 eggs
  • salt and pepper
  • Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

as a main course or side dish

Wash the potatoes and boil them in their skins until tender. Let them cool slightly, peel them, and mash them with a potato masher. Allow the steam to evaporate. Heat the milk and stir it into the potatoes along with the remaining ingredients. Season generously with salt and pepper. Pour into a greased 12-cup muffin tin. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 40-45 minutes. Serve with tomato sauce and a fresh salad. Tip: These muffins can also be served as a side dish to meat dishes with a lot of sauce.

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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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