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 onions
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:
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.
Servings: 12
Time preparation: 20 min.
Time total: 85 min.