Muffin Tin Mashed Potatoes

Name: Muffin Tin Mashed Potatoes
Yield: 12 servings
Ingredients: 10 medium potatoes peeled and diced; 4 tbsp (60 mL) butter; 2 cups (500 mL) chopped fresh mushrooms; 3/4 cup (180 mL) sliced green onions; 1 garlic clove minced; 1 cup (250 mL) Milk; 3/4 cup (180 mL) all-purpose flour; 4 eggs beaten; 4 tsp (20 mL) baking powder; 1 tsp (5 mL) salt; 1/4 tsp (1 mL) pepper

This recipe is taken from the 1992 Milk Calendar. This is the Muffin Tin Mashed Potatoes recipe.

Prep: 20 min
Cooking: 45 min - 50 min

Yields 12 servings

Ingredients

10 medium potatoes peeled and diced
4 tbsp (60 mL) butter
2 cups (500 mL) chopped fresh mushrooms
3/4 cup (180 mL) sliced green onions
1 garlic clove minced
1 cup (250 mL) Milk
3/4 cup (180 mL) all-purpose flour
4 eggs beaten
4 tsp (20 mL) baking powder
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper

READY FOR REWARDS?

Preparation

Cook potatoes in lightly salted water until tender.

Meanwhile, melt 2 tbsp (30 mL) of the butter in medium skillet. Sauté mushrooms, onions and garlic until tender and any liquid has evaporated; set aside.

Drain potatoes; coarsely mash to make 5 cups (1.25 L). Beat in remaining 2 tbsp (30 mL) butter and milk until fluffy.

Combine potatoes, cooked vegetables, flour, eggs, baking powder, salt and pepper. Divide mixture among twelve large well buttered muffin cups. Bake in preheated 375 °F (190 °C) oven 35 to 40 min or until golden brown. Let stand 5 min before removing from pan.