These are the handiest, tastiest little mashed potatoes ever! You can make them ahead, freeze and reheat them. They are delicious every time. I think the recipe came from an Ontario Milk Marketing Board calendar years ago. I’m not sure if they still produce a hard copy calendar but they used to be a staple on kitchen walls years ago!
I love to serve these along side a steak or tenderloin but they would be perfect to go with a brunch because you could make them ahead and just reheat them. They are buttery, mushroom-y and a bit garlicky…yum!
This recipe makes 12 regular muffin or cupcake size portions. An adult would probably eat 2 of these as a side dish.
The potato puffs will rise but then deflate as they cool. You can fill the muffin wells to the top.
These are great for pot lucks too. You can bake them with cupcake liners to lend a bit of sturdiness to them (although they do hold together well once they have cooled down). You can make them and keep them warm or make them and reheat. They are kind of like -built in portion control!
They are so flavorful that the butter in the mix is often enough. You don’t necessarily have to add anything more to them. Another plus for a buffet situation.