Banter

Being a family of Irish decent…there are potatoes involved in everything, even our cupcakes, aka paddy cakes. Just kidding. I had invited my family over the other day for dinner and used five pounds of red potatoes to make the mashed potatoes. I had a little left over the next day and wanted to use them for something. Those potatoes were good! They were skin-on, mashed, garlic, red potatoes. Those were NOT going to waste even if I had to eat them all myself, and that could realistically happen (I like carbs). I decided to turn them into bite-sized mini potato cupcakes. We call them paddy cakes. They are super easy and use the food you probably already have in the refrigerator.



Paddy Cakes | Twisted Tastes

Paddy Cakes: Recipe Highlights

Apply the sour cream in a decorative manner isn’t terribly complicated. I used a piping bag and a large tip, but if you don’t have that handy try putting the sour cream in a zip baggy and trimming one of the corners with scissors to create your own piping bag. I was afraid at first that would be an overload of sour cream, but it wasn’t. The amount shown in the main picture is perfect. To add a bit of contrast in color, I sprinkled green onions on top.  Chives on top would match the petite stature of these mini patty cupcakes too.

Paddy Cakes

Mashed potatoes, cheese, sour cream, and chives come together to create the best mini appetizer.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 6

Ingredients

  • 1/4 cup bacon bits
  • 4 cups mashed potatoes
  • 2 cups sour cream
  • 2 cups shredded cheddar cheese
  • 1/2 cup finely sliced chives
  • 1 egg

Instructions

  • Preheat oven to 400 degrees.
  • In a mixing bowl, combine the mashed potatoes, bacon, cheese, and egg.
  • Mix until ingredients are well blended.
  • Generously spray a mini muffin pan with cooking spray. Scoop out the potato mixture and press into the muffin pan, making sure to fill the holes and flatten the top.
  • Bake in a 400-degree oven for 35-40 minutes or until the paddy cupcake tops are golden brown.
  • While the paddy cake is cooling, prepare your sour cream. For a decorator’s touch, place the sour cream in an icing piping bag with a tip.
  • Decorate the muffin top as you would a cupcake with the sour cream. Sprinkle chives on top.

Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.