St. Patrick's Day Potato Muffins - Recipe

2 medium potatoes, peeled and cut into 1/2" cubes
2 3/4 cups all-purpose flour
pinch of salt
1 tbsp. baking powder
1 lightly beaten egg
4 tbsp. vegetable oil
1 1/4 cups buttermilk
3 tbsp. chopped fresh chives
3 tbsp. chopped fresh parsley

Preheat the oven to 350F. In a small saucepan, cook the potatoes in boiling salted water for 8 minutes, or until just tender. Drain and rinse potatoes under cold water and set aside. In a medium bowl, combine flour, salt, and baking powder. In a large bowl, beat the egg, oil, buttermilk, chives, and parsley with an electric mixer on low-medium speed for 1-2 minutes. Stir the flour mixture into the buttermilk mixture with a whisk, until nearly combined. Gently fold in the potatoes with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

You can add in a sprinkling of cheddar to your batter for an extra treat. Or try topping off these muffins with a dollop of sour cream and some sprigs of chive or scallion.  You can also try using different kinds of potatoes to switch up the flavor.  To make these muffins extra special for st. patty's, try baking them in some shamrock baking cups! Happy St. Patty's Day! 

Makes approximately 12 muffins