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Mini Caramelized Onion Potato Cakes
Mini Caramelized Onion Potato Cakes
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Prep Time:
40 minutes
Total Time:
55 minutes
Delightful potato cakes add a charming touch to your meal!
Ingredients:
  • 1 tablespoon butter
  • 1 large sweet onion (Walla Walla, Bermuda, Spanish) thinly sliced
  • 1/8 teaspoon salt
  • 2 pouches (4.7 oz each) Betty Crocker™ Country style Yukon gold mashed potatoes
  • 3 cups milk
  • 3 cups water
  • 6 tablespoons butter
  • 1/3 cup Gorgonzola cheese, finely crumbled
  • 1 tablespoon chopped fresh thyme leaves
  • Additional fresh thyme leaves, if desired for garnish
Instructions:
  • Preheat oven to 375°F and line 9 regular-size muffin cups with foil baking cups.
  • Melt 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat. Add onion slices, stirring to coat with butter. Cook uncovered for 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low, sprinkle with salt, and cook for an additional 10 to 15 minutes, stirring every 5 minutes, until golden brown. Remove from skillet and let cool slightly before chopping.
  • In a 4-quart saucepan, bring water, milk, and butter to a boil. Remove from heat, then mix in the potatoes until smooth. Let sit for about 1 minute until liquid is absorbed. Finally, add cheese and chopped thyme, and stir.
  • Divide 3 tablespoons of potato mixture into each muffin cup. Sprinkle each with about 1 tablespoon of onion. Transfer the rest of the potato mixture into a decorating bag with #1A or preferred tip and pipe the remaining potatoes on top of the cupcakes.
  • Bake until tops are lightly browned for 10 to 15 minutes. Sprinkle with fresh thyme leaves. Rest for 5 minutes before serving.

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