Prep 20 mins
Cook 1 hr 5 mins
Something a little different and soooo goood!!! Serve with any meat and veg for dinner or makes a very good addition to a brunch table or serve for breakfast with bacon and eggs. from Canadian Living mag.
- Peel potatoes; cut into chunks.
- In pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes, drain and return to pot.
- Mash to make 5 cups.
- Mash in 2 tablespoons of butter, let cool for 5 minutes.
- Meanwhile, in skillet, melt remaining butter over medium heat; cook mushrooms, onions and garlic, stirring often, until no more liquid remains, 6 to 8 minutes.
- Add to potatoes along with flour, eggs, baking powder, salt and pepper; stir until smooth.
- Spoon into 12 greased muffin cups.
- Bake in centre of 375f degree oven until golden, about 40 minutes.
- Let stand in pan on rack for 5 minutes; serve hot.
Flavor was wonderful and low fat. They weren't very attractive or easy to serve from muffin tins, although I sprayed them with Baker's Joy. They puffed up, but upon sitting they sunk in the middle. Can't give them the hightest rating ; however, believe they would be a 5-star if (2) baked a casserole which would make them easier to serve and (2) had an attractive topping such as chives, cheese, parsley, etc. I will make these again as a casserole.
These are the best!!!!! Actually never thought of serving them for a brunch buffet- that's a good idea!
What a pleasure! We ended up with more than two dozen - which was not a problem because we ate six apiece! We added a couple beets and some baby bella mushrooms sauteed in dill to the mash. We also added a carrot-cherry wine sauce based on the recipe below - http://www.bigoven.com/149121-Carrot-Red-Wine-Reduction-recipe.html Wilted collard greens with minced garlic made a nice complement (at least for us!). We will *definitely* will be making these again!