Mini Potato Puddings

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 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

Recipe

• 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.