Peel the potatoes and cut them into ½ inch thick pieces.
Place the cut potatoes in a large pot. Add water to the pot until there is an inch of water above the potatoes. Bring to a boil on high heat. Reduce heat to medium high. Cook until soft 10 – 20 minutes.
Preheat the oven to 325°F.
When the potatoes are soft, drain off the water. Add the ghee and ½ tsp salt to the pot. Mash the potatoes until smooth.
When the potatoes are cool enough to handle, spray 8 muffin cups with non-stick spray. By hand, press 2 Tbsp of mashed potatoes into each muffin cup to form a crust that covers the bottom and comes up the sides about half way.
Bake for 10 minutes.
Meanwhile, coarsely chop the bell pepper. Set aside.
Derib the chard leaves. Cut the chard into pieces 1 inch or small.
In a mixing bowl, beat together the cream cheese, eggs, and ¼ tsp. Stir in the bell pepper and chard.
Evenly pour the mixture into the prepared muffin cups.
Bake for 30 minutes.
Notes: If using leftover mashed potatoes or making instant mashed potatoes, you’ll need 1 cup mashed potatoes for the crust.
error: Eats Treats and Parsnips, Inc. owned content