Dairy Farmers of Canada

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
Yields 12 servings
muffin tin mashed potatoes

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.

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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
Pantothenic Acid: 20 %
Selenium: 19 %
Vitamin B6: 22 %
Vitamin C: 22 %