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Ingredients
| russet potatoes: 12 whole potatoes |
| onions: 2 |
| eggs: 4 (beaten) |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 tsp |
| salt: 1 Tbl (to taste) |
| black pepper |
| salted butter: 4 oz (melted) |
Mini Potato Puddings
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
50 min -
Servings
16 serving(s)
Tags
- Set oven to 375 degrees.
- Grease 16 muffin cups.
- Peel potatoes, and grate in a food processor; drain well (squeeze out any excess moisture with hands) and place in a large bowl.
- Grate the onions, and add to the potatoes, along with the eggs; mix very well with a wooden spoon.
- Don't allow too much time to pass during this process, or the potatoes will darken in colour-- (work fast!).
- In a small bowl, combine the flour, baking powder, salt and pepper; blend/mix into the potato mixture.
- Add in the melted butter; stir well.
- Spoon and evenly divide the mixture between the muffin cups (should have enough batter for about 16 muffin cups), filling to the top.
- Bake for 50-60 minutes, or until brown and crusty.
- Cool for a couple of minutes, then remove by running a knife around each one.
- TO FREEZE: set the potato cups on a sheet, and freeze completely.
- Remove from the freezer, and store in zip-loc plastic freezer bags.
- To serve reheat in the oven.