Potato Muffins
- Energy Kcal 178
- Carbohydrates g 21.1
- of which sugars g 1.6
- Protein g 8.1
- Fats g 6.9
- of which saturated fat g 2.58
- Fiber g 1
- Cholesterol mg 63
- Sodium mg 234
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 50 min
- Makes: 12 pieces
- Cost: Low
PRESENTATION
Muffin di patate is a classic Italian snack that's really, really comforting and kinda unique. Unlike your typical sweet muffins, these savory muffins are made with creamy mashed potatoes. Seriously good. Each bite is tender and moist. And the cheese? It adds a rich flavor, while bits of pancetta give it that salty kick. Can't go wrong. They're baked in colorful paper cups—super fun—and taste as good as they look.
Across Italy, you'll find these at casual dinners or during aperitivo—think Italian happy hour with snacks—and those crispy tops? Always a hit. In the northern regions, where cheese is king, folks often switch up cheeses or toss in herbs for a little extra flavor. I mean, the mashed potatoes make them soft and oh-so satisfying. And you know what? Pairing them with pancetta nods to those easy potato recipes from the Italian countryside.
These mashed potato muffins are a great gluten-free option. Pretty simple. Perfect for surprising guests who expect sweet muffins but get a savory twist instead. Everyone goes back for seconds. No question. Those golden edges and cheesy centers are super, super addictive. Next time you're thinking about simple baked potato snacks, give these savory muffins a shot. They really deliver.
Whether at a gathering or as a cozy snack, they showcase Italian flavors in a way that's both fun and unexpected. Plus, they're easy to make. Here's the thing: they're a sure way to bring a little touch of Italy to your table. So, whether you want a casual bite or something to wow your friends, these muffins have got you covered. Honestly, they're just awesome.
- INGREDIENTS
- Ingredients for 12 muffins
- Potatoes 0.6 lb (275 g)
- Type 00 flour 2 cups (250 g)
- Smoked pancetta 3.5 oz (100 g) - diced
- Whole milk 0.8 cup (190 ml)
- Eggs 3 - medium
- Grana Padano PDO cheese 2.1 oz (60 g) - to grate
- Instant yeast for salted preparations 1 ½ tsp (8 g)
- Thyme 3 sprigs - about
- Extra virgin olive oil 2 tsp
- Fine salt to taste
- Nutmeg to taste
- Black pepper to taste
How to prepare Potato Muffins
To prepare the potato muffins, start by boiling the potato in slightly salted water 1; cook it until you can pierce it with the prongs of a fork (this will take about 30 minutes, but you can halve the time using a pressure cooker). Meanwhile, in a pan, heat a drizzle of oil and pour the diced smoked bacon 2; let it render for a few minutes and season it with thyme leaves 3.
Once the potato is cooked, mash it while still hot with a potato masher 4 (or let it cool slightly and peel it, then mash it with the prongs of a fork) and collect the pulp in a small bowl; add the rendered bacon cubes 5 and the eggs 6. Mix the ingredients with a fork,
then add the milk 7 and the grated Grana Padano cheese 8, after which sift the flour into the bowl 9
and carefully mix everything with a spatula 10. Salt, pepper to taste, and season with grated nutmeg 11. Finally, also add the baking powder for savory preparations 12.
Mix everything again with the spatula 13 and transfer the obtained mixture into a piping bag. Line a muffin tray with colorful paper cases and fill them with the batter to the brim 14 (so that they rise in the typical mushroom shape when baking). Bake them in a preheated static oven at 356°F for about 20 minutes (320°F for about 15 minutes if using a convection oven). Once baked, take the potato muffins out of the oven 15 and let them cool slightly before serving!