Potato English Muffins

“A really interesting sounding recipe from Janet Reeves' "One Potato Two Potato" that you cook on your griddle. I'm always looking for ways to use up bits of leftover things, and here is a great way to use leftover mashed potatoes.”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl mix the flour, baking powder, salt, sugar, and nutmeg.
  2. Cut in the butter with 2 knives or a pastry cutter until it resembles coarse meal.
  3. Mash the potato until it is smooth.
  4. Add it to the flour.
  5. Make a well in the center of the flour and add the milk.
  6. Mix it lightly with a fork, adding more milk if needed to make a soft dough.
  7. Put it on a lightly floured surface and knead it until smooth.
  8. Pat it (or roll it) to 1/2 inch thickness or less.
  9. Using a 3 inch cookie cutter (or whatever you use to make 3 inch rounds) cut them out.
  10. Dust a griddle with flour and heat until the flour browns just a bit.
  11. Cook the muffins on the griddle (at medium to medium-high heat) until they are cooked through and golden brown, turning them once.
  12. Serve them hot with your favorite topping.

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