Muffin Tin Mashed Potatoes

Muffin Tin Mashed Potatoes


Source: Dairy Goodness

Course: Side Dishes
Prep. Time: 20 mins
Cooking Time: 45 – 50 mins
Yields: 12 servings

What You Need

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


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.


For a delicious variation fold 2 cups (500 mL) of shredded Canadian Cheddar cheese into potato mixture.

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