Mini Mashed Potato Muffins

Serves makes 12

Time 1 hour

Ingredients

200g bacon, thinly sliced

3 large sebago potatoes, washed, peeled and diced into 2 cm pieces

150g salted butter (100g for mash potato, 50g melted to brush in muffin tins)

½ cup creme fraiche + extra to serve

2 eggs

1 cup grated parmesan

½ cup pickled jalapenos, chopped

⅓ cup chives, finely chopped + extra to serve

½ cup plain flour

2 tsp baking powder

1 tsp salt

1 tsp white pepper

1 tsp garlic powder

1 tsp onion powder

Method

Preheat the oven to 180°C.

Heat a frying pan over medium-high heat and fry the bacon until crispy. Remove and drain on a paper towel.

Cook the potatoes in boiling water until soft. Drain the potatoes and return to the pot. Mash with a potato masher or potato ricer. Add 100g of butter and mix to combine.

In a separate small bowl, mix together the cream fraiche and eggs. Add to the potatoes and mix well. Add the parmesan, jalapenos, chives and cooked bacon.

In another bowl, whisk together the plain flour and baking powder. Add to the potato mixture along with the salt, pepper, garlic powder and onion powder. Stir to mix everything together well.

Brush a 12 hole muffin tin with the other 50g of melted butter. Place a ¼ cup measure into each muffin tin. Top them up if you have leftover mix. Bake in the oven at 18°0C for 30-35 muffins or until set and golden.

Serve topped with extra creme fraiche and chopped chives.