As you can see from the title, my recipe today will be on cheesy mashed potato muffins with chopped broccoli added in. Also, another reason I am giving you this recipe is because I am quite sure that your tummy will go CRAZY. Crazy with joy, that is.
This is a great recipe because everyone makes so much food during the holidays and there are a ton of leftovers. On Christmas day we had stuffing, mashed potatoes, salad, a loaf made of stuffed tofu and mushroom gravy. Of course we had dessert too – apple crisp, cookies and dairy free ice cream. My stomach was HUGE afterwards and so I flopped down on the couch and stared at the tv to watch the Cavs-Warriors game.
Anyway, there were a lot of mashed potatoes left and we decided to use to make these muffins. You probably had potatoes over the holiday season too and if you had leftovers you could use them and make these. Plus we used broccoli but my mom says you can throw in just about any leftover ingredient you want. These were so good it made me think about really good descriptive words.
Are you ready to have some fun? Well. l am going. To make. That happen. For you. As soon as you read this recipe your mind will blow up (in a good way though.)
3 C. leftover mashed potatoes
1 1/4 C. Vegan cheddar cheese shreds.
1 1/2 C. Cooked chopped broccoli
1 egg or vegan egg replacer equivalent
Preheat oven to 400 degrees.
Oil a muffin tin.
Throw all ingredients in a bowl and mix thoroughly.
Spoon mixture into muffin tins and press down. Keep mixture level to top of tin.
Bake for 25-40 minutes, checking at the 25 minute mark. Baking time depends on your oven, how thick your potatoes are and how much water is in the vegetable you choose to add. You want to let them firm up a little bit and get a crispy outside. The crispy part on the edges is the best part.