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!

Buns on a tea towel with white bowls in the background
Bun on a tea towel

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.
Prep Time 20 minutes
Cook Time 15 minutes
Baking the potato 1 hour
Total Time 1 hour 35 minutes
Course Appetizer, Soup
Cuisine British


  • Food processor
  • 2 x 12 hole, mini muffin tin or 1 x 12 hole, deep muffin tin


  • 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
  • tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ¼ tsp salt
  • cayenne pepper or paprika for dusting


  • 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.


  1. The buns freeze very well.
  2. 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.
  3. 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.
Keyword easy muffins, mini muffin, muffin, parsnips, potato, quick, savoury muffin

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