Idaho Potato-Asiago Cheese Muffins with Herbs de Provence By Valentina Kenney Wein www.CookingOnTheWeekends.com 1/2 cup unsalted butter, melted, divided 1 1 ⁄ 2 tsp. dried Herbs de Provence, divided 2/3 cup grated Asiago cheese, divided 1/3 cup grated Idaho ® Yukon Gold potato, skin on 3/4 cup peeled, cooked, and mashed Idaho ® Yukon Gold potatoes 1/2 cup buttermilk 1 large egg, lightly beaten 1/2 tsp. sea salt 2 Tbsp. granulated sugar 1 cup all-purpose flour 1 1 ⁄ 4 tsp. baking soda Preheat the oven to 375 degrees F, and line a muffin pan with paper cups. Form the cups into heart shapes by placing a marble or small crumbled piece of foil between the outside of the paper cup and the inside of each circle. Set aside. In a small bowl, combine 3 Tbsp. of the butter with 1/2 tsp. of the herbs, 1/4 cup cheese, and the grated potato. Set aside. In a medium-sized mixing bowl, combine the mashed potatoes with buttermilk, egg, salt and sug
