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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.
- 2 (15 ounce) canswhole 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
- 1 tablespoon spaghetti sauce, flavor of your choice
- 1 tablespoon shredded cheddar cheese colby-monterey jack cheese
- 1 tablespoon sliced black olives
- 1 teaspoon diced mild green chili
- sour cream
- Cut the potatoes into slices, then mash with a fork or mixer. On the road I didn't have a mixer.
- Add all of the ingredients except the toppings. If you need a little more milk, add.
- Grease a 8 or 12 cup muffin pan or raised side square baking pan.
- Place mashed potatoes in the pan.
- Make dents with a spoon every four inches in the square pan.
- Make a dents in each muffin cup.
- Preheat oven to 375 degrees.
- Cover with foil. Bake 20 to 25 minutes.
- Gas ovens seem to be hotter than electric ovens.
- Add all toppings in the order given,except the sour cream.
- Cover with foil, bake about 5 to 7 minutes.
- Let set about 5 minutes covered.
- Use a heat resistant spatula to take out of muffin tin or cut into squares from pan.
- Add dollop of sour cream if desired. Serve.
- Note: If you have precooked hamburger or sausage you may add after the spagetti sauce but use less potato in each muffin cup.
These were pretty good! I've never been much of a fan of canned potatoes, but love the convenience of them. This recipe does make the most of this ingredient.
I didn't use the toppings but I followed the rest of the recipe. This is probably the best way to make mashed potatoes with canned potatoes.