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 mushrooms and bacon. Set
Cut the dark green tops off of the green onions. Finely dice the dark green parts. The remaining part can be discarded for this recipe. Set aside.
In a mixing bowl, beat together the cream cheese and eggs. Stir in the mushrooms, bacon, and green onions.
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.
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