Idaho® Potato Frosting with Gluten-Free Cornbread Muffins

Ingredients:

Idaho® Potato Frosting Ingredients

• ¾ cup Idaho® russet potatoes plain and mashed
• ¼ cup unsalted butter softened
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• honey optional as garnish
• diced pancetta optional as garnish

Muffin Ingredients

• 1 cup gluten-free flour
• 1 cup gluten-free cornmeal
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter melted
• ¼ cup granulated sugar
• 2 large eggs
• 1 cup milk

Instructions:

Cook the Potatoes

1. Pierce the potatoes all over with a fork, then place them in the microwave. Cook on high, rotating every few minutes, until tender (about 5 -10 minutes, depending on size).
2. Carefully scoop out the potato flesh and mash until completely smooth. For an ultra-smooth texture, press the potatoes through a ricer. Allow the potatoes to cool completely at room temperature. Avoid refrigerating, as condensation can create excess moisture that will affect the frosting’s texture.

Bake the Muffins

1. Preheat the oven to 350°F. Line a 12-cup muffin tin (a light-colored pan works best) with parchment liners.
2. In a large bowl, whisk together the gluten-free flour, cornmeal, baking powder, and salt until evenly combined. In a medium bowl, stir together the butter, sugar, eggs, and milk until the batter is smooth. Pour the wet ingredients into the dry and mix until combined. Let the batter rest for 10 minutes.
3. Scoop about ¼ cup of batter into each muffin cup, filling them almost to the top. Bake at 350°F for 20 minutes, until golden and a toothpick inserted in the center comes out clean. Cool the muffins for a few minutes in the pan before transferring to a wire rack.

Make the Frosting

1. Transfer the cooled mashed potatoes to a stand mixer bowl fitted with a paddle attachment. Add the softened butter, salt, and vanilla extract. Beat together until smooth and well combined.
2. With the mixer on low speed, gradually add the confectioners’ sugar, one cup at a time, mixing after each addition until a thick frosting forms. The frosting will be sticky but not runny or separating. If it feels too watery, add more confectioners’ sugar until it holds together. You may need to add up to one additional cup.
3. Transfer the mixture to a pastry bag fitted with a piping tip. I like to use the Wilton 1M open star, which is larger and easier to work with. Pipe the frosting onto the cupcakes, then garnish with honey and pancetta as desired.