I love these buns! They are the easiest of things to make and very versatile. Enjoy them served warm with a bowl of soup or even as a simple apératif with your favourite tipple. And in case you need to know, they can be made gluten free too!
Potato buns
These are fun, easy little buns to make. They are great served warm as an apératif or with a hot bowl of soup.
Equipment
- Food processor
- 2 x 12 hole, mini muffin tin or 1 x 12 hole, deep muffin tin
Ingredients
- 200 g baked potato flesh roughly chopped (you will need a potato approx 300g raw weight)
- 150 g sunflower oil
- 100 g egg lightly whisked
- 170 g plain flour or can substitute gluten free flour
- 1½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp salt
- cayenne pepper or paprika for dusting
Instructions
- Preheat the oven to 180C.
- Grease the muffin moulds well, or use paper liners, and set aside.
- Sieve the flour, salt, baking powder and bicarbonate of soda three times to ensure they are evenly mixed together.
- Put the potato into a food processor and whiz briefly until broken into small pieces.
- Add the flour mixture and whiz briefly again until combined. Scrape down the sides of the bowl if necessary and whiz once more.
- Add the egg and oil and whiz until fully combined.
- Fill the muffin moulds either spooning it in or with a piping bag. If using a piping bag, pour the mixture into the bag and pipe the mixture evenly into the muffin moulds.
- Wet your finger and gently flatten down any peaks on the tops of the buns.
- Sprinkle a light dusting of cayenne pepper or paprika on the tops.
- Bake for 15 minutes, for the mini sized muffins. If larger buns, 16-20 minutes or until risen and golden.
- Remove from the oven and allow to cool for 5 minutes before demoulding them onto a cooling rack.
- They are best served warm.
Notes
- The buns freeze very well.
- You can also replace the potato for cooked parsnip in equal quantity. I steam my parsnips until they are soft and then use as per the recipe.
- If you don’t have a food processor, you can use a stand mixer or mix by hand but I would recommend you grate or mash the potato so it is in small pieces.
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