- 4 russet potatoes, skins peeled and removed, and cut into cubes
- 4 tbsp unsalted butter
- 3/4 cup of milk
- salt, to taste
- cracked black pepper, to taste
- 2 green onions, thinly sliced
- 6 slices of bacon, cooked and chopped
- 1 cup of shredded cheddar cheese
- cooking spray
Start by adding your potatoes to a pot of cold water. Bring to a simmer and cook until fork tender, about 25 minutes or so.
During this time, cook your bacon, and slice your green onions.
When the potatoes are tender, strain them and return them back to the heat to evaporate any remaining water. Once evaporated, season with salt and pepper, and mash them however you desire. I use a ricer on mine as I like the nice, and smooth texture. Add the potatoes to a mixing bowl, and add in the bacon, butter, and green onions. Give this a good mix, then taste and adjust any salt or pepper to your liking.
Preheat your oven to 375 degrees. During this time, spray the inside of the muffin tins with the cooking spray. Spoon the loaded mashed potatoes into each muffin tin, about 90% to the top. Sprinkle with the shredded cheese, then place into the oven for about 20 minutes, allowing the cheese to melt and somewhat crisp up.
Remove from the oven, and serve. To remove the muffins, I used an offset spatula, but you can use a butter knife to work your way around each muffin tin, and gently lift out. If some get stuck, don’t worry as it’s going down with the rest of your meal.
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