Breakfast and Recipes

At the Golden Lantern B&B
we consider a warm welcome, a comfortable bed and a
gourmet breakfast to be the foundation
on which the perfect stay is built.

We also know that our guests visit the B&B for reasons as individual as they are. So if dining en suite in your pajamas is the ultimate luxury, we are happy to deliver breakfast to your room. If you’d rather mingle, we offer breakfast in our formal dining room, or in fine weather, on our three-season stone porch. Either way, you can expect a savory and satisfying start the day.

We use only the freshest seasonal produce, organic eggs from local farmers and from scratch recipes. In the summer, our gardens brim with strawberries, blueberries, blackberries, rhubarb, raspberries, peaches, plums, tomatoes, asparagus, peppers and watermelon. So don’t be surprised to learn that what you find on your plate may have been picked fresh that very morning!

Cheesy Mashed Potato Puffs

 

from the Golden Lantern Inn

 

2 c. mashed potatoes

3 large eggs beaten

1/4 cup grated parmesan cheese

1/2 c. sour cream

salt and pepper to taste

1 cup shredded cheese or cheese blend

 

  1.   Heat the oven and lightly grease the cups of a jumbo muffin tin.

 

2.   Whisk together the mashed potatoes, eggs, sour cream and parmesan cheese. Season to taste with salt and pepper.

 

3. Fill each jumbo muffin well halfway full of potato mixture. Sprinkle a couple tablespoons of shredded cheese on top of potatoes, top with remaining potato mixture.

 

Bake for 25-35  minutes until potatoes are set and golden on top. Let cool for 5 minutes and use spoon or knife to release from pan. Serve immediately.

 

 

Notes-

 

These can be prepared the night before and baked the following morning. Remove from refrigerator and allow to come to room temp before baking.

 

I have used both homemade and frozen store-bought mashed potatoes and both work equally well.

 

I line the muffin cups with jumbo silicon liners for easy release.

 

You can add chives, crumbled bacon or finely diced ham to the potatoes.

 

Serves 6, recipe can be doubled.