Posted by: marthabernie | June 27, 2014


I am fascinated these days with all the savory items that are being made in cupcake/muffin tins.  Here is a recipe using Betty Crocker Yukon gold mashed potatoes mix, although you could clearly use your own mashed potatoes to carry this off.


1 tablespoon butter

1 large sweet onion, thinly sliced

1/8 teaspoon salt

1 box (4.8  oz) Betty Crocker Yukon gold mashed potatoes

1-1/2 cups milk

1 cup water

1/4 cup butter

1/3 cup Gorgonzola cheese, crumbled

1 tablespoon chopped fresh thyme leaves

Heat oven to 375 degrees F.  Place foil baking cup in each of 9 regular size muffin cups.  In a nonstick skillet, melt one tablespoon butter over medium heat, stir in onion slices to coat with butter and cook uncovered 10 minutes, stirring occasionally.  Reduce heat to low, sprinkle with salt.  Cook 10 to 15 minutes longer, stirring every 5 minutes, until onions are golden brown.  Remove from skillet, cool slightly.  Then chop onions up.

In a 3 quart saucepan, heat milk, water and 1/4 cup butter just to a boil, remove from heat and stir in both pouches potatoes with seasonings.  Stir well until blended, then whip with a fork until smooth.  Let stand about one minute until liquid is absorbed.  Stir in cheese and chopped thyme.  Spoon about 3 tablespoons potato mixture in bottom of each muffin cup.  Top each with about one tablespoon onion.  Place remaining potato mixture in decorating bag fitted with #1A or desired tip.  Pipe remaining potatoes on cupcakes.  Bake 10 to 15 minutes until tops are lightly brown.  Garnish with thyme leaves.  Let stand 5 minutes before serving.

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