Muffin Tin Mashed Potatoes
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
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
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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.
Tips
For a delicious variation fold 2 cups (500 mL) of shredded Canadian Cheddar cheese into potato mixture.
Nutritional information
Per serving| Energy: | 227 Calories |
| Protein: | 6 g |
| Carbohydrate: | 37 g |
| Fat: | 6 g |
| Fibre: | 2.8 g |
| Sodium: | 363 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 9 % / 102 mg |
| Vitamin B6: | 22 % |
| Vitamin C: | 22 % |
| Pantothenic Acid: | 20 % |
| Selenium: | 19 % |
