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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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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. Ingredients:
10 russet potatoes or 10 yukon gold potatoes (about 3 lbs/1.5 kg) |
1/4 cup butter |
2 cups chopped mushrooms |
3/4 chopped green onion |
1 clove garlic, smashed |
3/4 cup all-purpose flour |
4 eggs, lightly beaten |
4 teaspoons baking powder |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Peel potatoes; cut into chunks.
2. In pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes, drain and return to pot.
3. Mash to make 5 cups.
4. Mash in 2 tablespoons of butter, let cool for 5 minutes.
5. 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.
6. Add to potatoes along with flour, eggs, baking powder, salt and pepper; stir until smooth.
7. Spoon into 12 greased muffin cups.
8. Bake in centre of 375f degree oven until golden, about 40 minutes.
9. Let stand in pan on rack for 5 minutes; serve hot.
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