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Idaho Potato Muffins (VRP 200)

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Idaho Potato Muffins bring a savory and unique twist to traditional muffin recipes by incorporating Idaho potatoes’ hearty texture and flavor. Enhanced with Parmesan cheese and a hint of dill, these muffins are perfect as a breakfast treat, a side dish, or even a snack.

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Idaho Potato Muffins

Idaho Potato Muffins

Front of the recipe card for Idaho Potato Muffins.

Food History

Idaho is renowned for its high-quality potatoes, a staple in American cooking due to their versatility and nutritional content. Using Idaho potatoes in a muffin recipe showcases a creative way to incorporate this beloved vegetable into your cooking repertoire, blending the lines between savory and traditional baked goods.

Recipe Discussion

The process begins by baking and then steaming a large Idaho potato until tender. After mashing the potato with milk, the mixture is combined with all-purpose flour, baking powder, dried dill weed, salt, pepper, melted butter, beaten eggs, and freshly grated Parmesan cheese. This combination yields a dough that is spooned into muffin tins and baked until golden and fluffy. The result is a muffin that’s moist on the inside with a satisfyingly crusty top, carrying the earthy flavors of potato and Parmesan, and the aromatic lift of dill.

Serving Suggestions

Idaho Potato Muffins are versatile in their serving options. They can be served warm with a dab of butter for breakfast, alongside a bowl of soup for lunch, or with a salad for a light dinner. These muffins can also be a great addition to brunch tables or packed for an on-the-go snack.

Preparation Tips

  • Potato Preparation: Ensure the potato is thoroughly cooked to make mashing easier and the muffins smoother.
  • Dill and Cheese: The dill can be adjusted according to taste, and while Parmesan offers a nice sharpness, other cheeses like cheddar can also be used for a different flavor profile.
  • Muffin Consistency: Be careful not to overmix the batter to avoid dense muffins. Mix just until the ingredients are combined.
  • Storage: These muffins are best served fresh but can be stored in an airtight container for a couple of days or frozen for more extended storage.

Vintage Recipe Box 200 Overview

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Recipe Card Details

Idaho Potato Muffins Recipe Card Front

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Idaho Potato Muffins Recipe

Idaho Potato Muffins scaled

Idaho Potato Muffins (VRP 200)


  • 1 large Idaho potato
  • 1 cup milk, divided
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon dried dill weed
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup butter or margarine, melted
  • 2 large eggs, lightly beaten
  • ½ cup freshly grated Parmesan cheese


  1. Bake potato in a 425-degree oven for 1 hour
  2. Quarter potato and steam in 1 inch of boiling water for 15 to 20 minutes, or until tender.
  3. Peel; mash with 1/4 cup milk. (Should make 1 cup mashed potato)
  4. In a large bowl, sift together flour, baking powder, dill, salt, and pepper.

Embrace the comfort and warmth of Idaho Potato Muffins, a delightful savory bake that’s sure to impress with its unique blend of flavors. Whether you’re looking to expand your breakfast options or need a comforting side dish, these muffins provide a delicious and hearty choice.

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