Potato muffins are a tasty finger-food appetizer, easy to make and irresistible.
Simple ingredients, almost always found in the pantry or fridge, with no flour or yeast, and plenty of flavor for delightful muffins perfect for any occasion: to accompany an aperitif, as an appetizer, or for an informal lunch or dinner.
Read how to make potato muffins with the easy recipe below, as usual right after the photo 😉
You might also be interested in the following potato appetizer recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 6 pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 1 lb 5 oz potatoes
- 3.5 oz mortadella (or cooked ham or another cold cut of your choice)
- 3.5 oz scamorza cheese
- 1 egg
- 1/2 cup grated Grana cheese (grated)
- chives
- salt
Preparation — potato muffins
Peel the potatoes, cut them into chunks and place them in a pot, covering them with cold water.
Put the pot on the heat and cook for about ten minutes from boiling, until tender.
Drain them and pass them through a potato ricer or mash them, collecting the puree in a bowl.Cut the scamorza into small cubes and the mortadella (or the cold cut you chose) into little pieces.
Add the egg to the potato puree with a pinch of salt and mix.
Add the grated cheese, some chopped chives, the scamorza cubes and the chopped cold cut, and mix thoroughly.Divide the mixture into six muffin liners.
Bake them in a preheated conventional oven at 356°F for 25–30 minutes, until golden.
Remove from the oven and serve your potato muffins hot or warm.
Notes
Don’t miss the recipe collection 5 seconds with irresistible potatoes with many easy, tasty ideas: you can find it directly by clicking HERE.
If you want to stay updated on all my recipes, without missing a single one, follow me on my Facebook page by clicking HERE.
