Montana Heart Song's Note:
This recipe was born because I didn't want to peel fresh potatoes or carry them in the trailer on our way to Alaska on the Alcan Highway.And you definitly want to carry food with you! Expensive to buy on the road.
My Private Note
Units: US | Metric
- 2 (15 ounce) cans whole potatoes, drained
- 1/4 cup evaporated milk
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 2 teaspoons mccormick all seasoning salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried cilantro
- 3 teaspoons minced onions
- Pam cooking spray
For each serving
- 1Cut the potatoes into slices, then mash with a fork or mixer. On the road I didn't have a mixer.
- 2Add all of the ingredients except the toppings. If you need a little more milk, add.
- 3Grease a 8 or 12 cup muffin pan or raised side square baking pan.
- 4Place mashed potatoes in the pan.
- 5Make dents with a spoon every four inches in the square pan.
- 6Make a dents in each muffin cup.
- 7Preheat oven to 375 degrees.
- 8Cover with foil. Bake 20 to 25 minutes.
- 9Gas ovens seem to be hotter than electric ovens.
- 10Add all toppings in the order given,except the sour cream.
- 11Cover with foil, bake about 5 to 7 minutes.
- 12Let set about 5 minutes covered.
- 13Use a heat resistant spatula to take out of muffin tin or cut into squares from pan.
- 14Add dollop of sour cream if desired. Serve.
- 15Note: If you have precooked hamburger or sausage you may add after the spagetti sauce but use less potato in each muffin cup.
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Nutritional Facts for Mashed Canned Potatoes With Toppings/Oven Style
Serving Size: 1 (162 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 257.2
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 2.0 g
- Cholesterol 6.1 mg
- Sodium 66.9 mg
- Total Carbohydrate 39.6 g
- Dietary Fiber 4.9 g
- Sugars 1.9 g
- Protein 5.9 g
The following items or measurements are not included: