11 Reviews of Spud Muffins, Two Ways

From: Calee

On Sep 29, 2007

Love these muffins.Im so happy to find this recipe. I made the mexican version without olives. The green chilies cheddar cheese was wonderful flavor. I made mine in ramekin pots and I buttered them well. I served them in the pots. I tried to take them out, they came out well enough but slumped down just a little but still looked like muffins, next time I will add a bit of instant potato to firm them up a bit. Overall the taste was fantastic! Thanks Annacia for another great recipe.

From: KelBel

On Oct 23, 2008

Loved these! A cross between mashed and twice baked potato without the skin, which I don't like so much anyway. Made the Italin version in ramakins.

From: Terri Newell

On Oct 22, 2007

Very easy and delicious. I cooked and mashed the potatoes on Thursday, added the italian version ingredients on Friday and spooned into muffin tins. Refrigerated until Saturday supper then baked as directed. Turned out great. Next time I make these, I'm going to try freezing some.

From: pattikay in L.A.

On Sep 26, 2007

I made the Italian version of these and they were very tasty. I also added a bit of Italian seasoning to the mix. I don't know if I didn't bake them long enough, or served them too soon or what, but they were too loose to look like muffins when I took them out of the tins, but they still tasted great. Thanks for sharing!

From: WI Cheesehead

On Feb 25, 2008

I'm rating these more on flavor than on presentation. I baked them for 30 minutes and they still weren't golden on top and I couldn't get them out of the tin w/out turning them back into mashed potatoes! I did the Italian version and added some oregano. Used cheddar cheese, and probably more than the recipe calls for. Used lite sour cream, so that may have added too much water. Anyways, they tasted great.

From: MsSally

On Sep 27, 2007

These were great. I really liked the flavor of the italian version. I used fat-free sour cream and 1 tsp of cornstarch to help with the water content in the fat-free sour cream. YUMMY. Leftovers were made into potato cakes this morning fro breakfast.

From: Shasha

On Jul 18, 2008

They didn't hold up to look like muffins, but the taste was pretty good

From: WiGal

On Aug 19, 2009

The taste is great but mine were too soft -they just sort of fell out of tin looking like mashed potatoes. I used the Italian version with full fat sour cream and aged white cheddar. I wonder if each portion should be rolled in Panko and then refrigerated for a few hours before going into the oven? Or adding an egg? Thank you Annacia for sharing. Made for Zaar stars.

From: gailanng

On Aug 14, 2009

Pretty good, but I'm not sure it's worth the extra effort to individualize these. I flirted with fate and used a greased individual bundt pan for a novel effect. Made for Alphabet Soup Tag.

From: loof

On Sep 6, 2008

Potatoes, garlic, cheese, sour cream - what's not to love! I made the Italian version (with cheddar) and put foil liners in my muffin pan - they came out with no problem. These were wonderful hot and room temp. Thanks for posting this recipe!