Hi everyone! I know, I know, I took 2 days off. Seems like forever! I was busy reading some new books on cooking technique and presentation. I needed to get re-organized and re-focused! Glad to be back with some new great recipes!
We have been trying to watch our portion sizes. I have found that I can eat what I want, as long as I eat small portions. One of my favorite things to eat is good buttery garlic mashed potatoes. Since they are full of fat and calories, a need to control my portions is bigger than ever. Cupcake liners = problem solved! They are a cute presentation and have the perfect portion inside.
Gluten Free Garlic Mashed Potato Cupcakes
Makes 6 cupcakes.
1 pound Russet Or Yukon Gold Potatoes
1/2 cup Butter
2 ounces Cream Cheese, Softened
1/8 cup Half-and-Half
1/2 tsp salt
1/4 teaspoon Black Pepper
1 head garlic, minced
minced flat leaf parsley for garnish
Peel and cut the potatoes into same size pieces. Bring a pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 minutes.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add butter, of cream cheese and half-and-half. Whip or mash.
Next, add 1/2 tsp salt and 1/4 a teaspoon of black pepper.
Stir well and place in baking cups. I like to Pipe mine in so they look like frosting.
Sprinkle parsley and serve.
You can make ahead of time and reheat by heating an oven to 350-degrees and heat until potatoes are warmed through.