Baked Mashed Potato Muffins
These baked mashed potato muffins are the ultimate comfort food: creamy seasoned mash baked around a tender Brussels sprout center, ready in about an hour. Easy, savory, and perfect as a side or snack.
Ingredients
- 3 potatoes large
- 1 onion chopped
- ½ cup green onion chopped
- 2 cloves garlic diced
- ½ cup plant-based milk
- 1 tbsp plant-based butter
- 1 tbsp plant-based sour cream
- 2 tbsp flour
- 1 cup plant-based Cheddar cheese shredded
- 16 Brussels sprouts one for each muffin
- 2 tbsp olive oil
Instructions
- Peel and chop the potatoes. Boil in water until fully cooked through.
- Drain and mash.
- Add the milk and butter. Season with salt and pepper.
- Heat up the olive oil in a pan over medium heat.
- Add the chopped onion and garlic, and cook until translucent.
- Transfer the mixture to the mashed potatoes. Add the sour cream, flour, green onion, and cheese. Mix to combine.
- Brush the liners with oil. Fill half of them with the mashed potato mixture.
- Put 1 Brussels sprout in the middle, then top up with more mash.
- Bake at 180 degrees Celsius for 20-25 minutes.
- A few minutes before they're done, add a bit more shredded cheese on top.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to keep them crisp on the outside. This recipe makes about 16 muffins, one Brussels sprout per muffin.