Rudolph The Red Nosed Potato!
Mini Potato Dauphinoise Muffins for Christmas Day
It’s now officially Christmas week – that’s the week that precedes Christmas Eve and Christmas Day, and that means it’s not long now. Our Christmas menu has been planned, and I will reveal all nearer the time, but, I can tell you that we will be having these alongside our Christmas dinner, Mini Potato Dauphinoise Muffins, and that they have already been made and are sitting quite happily in the freezer waiting to be cooked and served on the big day. These aren’t muffins in the baked and literal sense, although I have a crisis about what constitutes a muffin anyway, as some of you may know; these are so called as they are baked in what is known as a “muffin” tray and are small like the American sweet muffins that you see in countless cafés and bakers across the UK now, not the authentic and “real” muffins that are small yeasted bread cakes similar to a crumpet. I created this recipe two weeks ago for my Kenwood Christmas Menu – All the Trimmings, Spiced Red Cabbage with Apples Recipe – but, I did not have time to take photos of the served potatoes, so here they are today.
However, when I received a Rudolph Roasting Pack recently, (a roasting tin, festive oven gloves, Rudolph potatoes and some recipe cards) from the lovely people at Rudolph Potatoes, I decided to make another batch for the freezer, as well as for Sunday lunch. Rudolph is a striking maincrop potato variety with vibrant red skin (hence the name one would imagine) and contrasting snowy white flesh. It has fantastic eating qualities……naturally sweet in flavour with a smooth and creamy texture. Rudolph potatoes are equally good baked, mashed or roasted; with my roasting pack I was sent a roast potatoes recipe, but,I decided to take Rudolph for a sleigh ride with my spuds and make my Mini Potato Dauphinoise Muffins recipe!
The Rudolph potatoes worked extremely well in this recipe, the top of the little Mini Potato Dauphinoise Muffins were crispy and crunchy, whilst the inner layers were soft and almost nutty in flavour. They held their shape well and I happen to know that they freeze very well too, having frozen a batch already, so that’s another job for Christmas done and dusted – the main potato accompaniment are prepared and ready. I think this recipe is a little stunner, it’s an unusual way to serve potatoes, and, whereas you cannot beat a crunchy salt dredged roast spud, it is nice to have something a little different and dare I say more elegant on the Christmas dinner table.
Although I am sharing my recipe below, there are some great recipes on the Rudolph website here: Rudolph Recipes, including the recipe that accompanied my roasting pack, Paul Foster’s Rudolph Roast Potatoes, which do look and sound rather lush!
If you fancy making the recipe for my Mini Potato Dauphinoise Muffins, make them now and pop them into the freezer either uncooked in the muffin tray; then once frozen take them out and store them in a plastic freezer bag ready to cook from frozen when you need them. Or, cook them and then freeze them in a plastic container once cooled, and all you need to do on Christmas Day is to defrost them and warm them up in an oven for about 10 minutes. I allow two per adult and one per child, but, so a batch of 12 will feed 4 adults and 4 children, although I always make extra for leftovers!
That’s all for today, I will be back later with more recipes and a new Giveaway, plus some ideas for home-made foodie gifts for Christmas. Have a wonderful day and see you later, Karen
Disclaimer: I was sent a Rudolph Roasting Kit which comprised a Mermaid roasting tin, a bag of Rudolph potatoes and some oven gloves; I was not asked to write about the kit, nor was I paid to do so – all opinions expressed in this post are my own. Karen S Burns-Booth
Christmas Menu Ideas:
Rudolph Potatoes are BRITISH – Support British Producers: