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Recipe Source: Valentina Kenney Wein
www.CookingOnTheWeekends.com
- 1/2 cup unsalted butter, melted, divided
- 1 ½ tsp. dried Herbs de Provence, divided
- 2/3 cup grated Asiago cheese, divided
- 1/3 cup grated Idaho® Yukon Gold potato, skin on
- 3/4 cup peeled, cooked, and mashed Idaho® Yukon Gold potatoes
- 1/2 cup buttermilk
- 1arge egg, lightly beaten
- 1/2 tsp. sea salt
- 2 Tbsp. granulated sugar
- 1 cup all-purpose flour
- 1 ¼ tsp. baking soda
Preheat the oven to 375 degrees F, and line a muffin pan with paper cups. Form the cups into heart shapes by placing a marble or small crumbled piece of foil between the outside of the paper cup and the inside of each circle. Set aside.
In a small bowl, combine 3 Tbsp. of the butter with 1/2 tsp. of the herbs, 1/4 cup cheese, and the grated potato. Set aside.
In a medium-sized mixing bowl, combine the mashed potatoes with buttermilk, egg, salt and sugar. Add the flour and baking soda, and mix just until combined. Fold in remaining butter, herbs and cheese.
Fill each paper cup 3/4 full of batter. Divide the topping evenly amongst the muffins, about a tsp. on top of each one.
Bake until golden brown, about 25 minutes.
Certified chef and food writer, Valentina Kenney Wein spends her weekends in her “kitchen retreat,” creating delicious, hearty, comforting food to nourish her family and share with her readers. Her blog is named, appropriately enough: Cooking on the Weekends.