Speedy & Light Mashed Potato Muffins

Instructions:

1. Prepare the Potatoes: Wash your potatoes and place them in a pot.
2. Cover them with water and bring to a boil over high heat. Cook the potatoes until they are tender enough to mash easily with a fork. Drain well.
3. Sauté Vegetables: While the potatoes are cooking, gently sauté the chopped garlic and onion (and any other harder vegetables like carrots or broccoli) in a non-stick pan with a little water or low-calorie cooking spray until softened.
4. Mash and Mix: Peel the cooked potatoes and mash them in a bowl until smooth. Stir in the softened garlic, onion, and any other cooked vegetables (peas, spinach, etc.).
5. Season: Add the Italian seasoning, salt, and pepper to taste.
6. Add Optional Boosters: If using, stir in a tablespoon or two of low-fat natural yogurt or quark for creaminess, or nutritional yeast for a cheesy hint.
7. Remember that these optional additions will contribute to the overall calories and fat content of your meal.
8. Preheat and Prepare Muffin Tin: Preheat your oven to 180°C (350°F/Gas Mark 4). Lightly spray a muffin tray with low-calorie cooking spray.
9. Form Muffins: Spoon the mashed potato mixture into the muffin cups. Use a fork to create a muffin shape.
10. Bake: Bake for 15-20 minutes, or until they are lightly golden and heated through.
11. Serve: Garnish with fresh parsley before serving.