We all love mashed potatoes or a loaded baked potato. But the yukon gold potato, my favorite for mashed potatoes, is not the most carb friendly side dish. So, how about a way to still have those wonderful mashed potatoes and make sure you have good portion control!! That is where the mashed potato muffins come into play. These are wonderful and keep everyone in complete control of their portion sizes. Hope you give them a try!
Mashed Potato Muffins
- 7-8 yukon gold potatoes, medium in size
- 1/2 – 3/4 cup of milk (I use Fairlife Milk to reduce the carbs in the milk)
- 3 Tablespoons butter
- 2 Tablespoons chives
- 3/4 cup shredded cheddar cheese
- 3 strips of bacon
- Peel the potatoes and cut them into pieces. Boil until tender to poke with a fork.
- While the potatoes are boiling, fry 3 strips of bacon until they are nice and crisp.
- Drain the potatoes and return to pan. Place the pan back on the burner (now off but still hot) and let the remaining water burn off for 1 – 2 minutes.
- Remove from the burner and begin to mash.
- Add milk and butter. Start with 1/2 cup milk and 3 Tablespoons of butter. Add additional milk or butter as needed or desired to your taste.
- Salt to your tasting
- Add chives and bacon (broken up into bits). Mix well.
- Add cheese and mix again
- Prepare a muffin tin and divide the mashed potato mixture into 8 muffins.
- Place in a 375 degree preheated oven and bake for 30 minutes, or until browned on top peaks.
Note – You can prepare the mixture earlier in the day and simply bake them at dinner time. Just make sure to allow the mixture to return to room temperature prior to baking.
Nutrition: Each muffin is 15 carbs. Serving of 2 muffins is 30 carbs.