- Course Side Dishes
- Prep. Time 20 mins
- Cooking Time 45 - 50 mins
- Yields 12 servings
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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100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons