Mini Potato Puddings

This is just like a potato kugel, only they are individual little side dishes...wonderful and crispy, these are worth making...I usually make these every time that I make a beef brisket, or a roast, they are delicious with the juice from the meat...these are a must try, and they freeze great. Note: if you do not have a food processor, then they can be grated on a hand grater, but the process takes much longer.... the processor is the easier way to go, and is much easier on your hands!

• Ready In: 1 hr 15 mins
• Serves: 16

Ingredients

• 12  medium potatoes
• 2  onions
• 4  eggs, beaten
• 1  cup flour
• 1  teaspoon baking powder
• 1  tablespoon salt, to taste
•  black pepper
• 4  ounces butter, melted

Directions

1. Set oven to 375 degrees.
2. Grease 16 muffin cups.
3. Peel potatoes, and grate in a food processor; drain well (squeeze out any excess moisture with hands) and place in a large bowl.
4. Grate the onions, and add to the potatoes, along with the eggs; mix very well with a wooden spoon.
5. Don't allow too much time to pass during this process, or the potatoes will darken in colour-- (work fast!).
6. In a small bowl, combine the flour, baking powder, salt and pepper; blend/mix into the potato mixture.
7. Add in the melted butter; stir well.
8. Spoon and evenly divide the mixture between the muffin cups (should have enough batter for about 16 muffin cups), filling to the top.
9. Bake for 50-60 minutes, or until brown and crusty.
10. Cool for a couple of minutes, then remove by running a knife around each one.
11. TO FREEZE: set the potato cups on a sheet, and freeze completely.
12. Remove from the freezer, and store in zip-loc plastic freezer bags.
13. To serve reheat in the oven.