12 to 24 depending on size of pan used- pre heat oven to 400 degrees
8 medium gold potatoes cut into even size pieces
2 egges beaten
1/2 cup low fat milk
2 tablespoons good quality extra virgin olive oil
kosher salt and pepper to taste
Boil potatoes until tender and drain. In a mixing bowl, mash potatoes. Season with salt and pepper. Add olive oil, eggs and milk and mix well. using a greased muffin tin ( I use canola oil), spoon a tablespoon of mixture into each muffin cup. Use the small size if using as an appetizer. Bake on middle rack approximately 30 minutes until nicely browned. Let cool for 5 minutes in pan. Gently use a knife around the sides to loosen from pan. You can eat them warm or re-heat/freeze for later use. Serve with applesauce and non- fat sour cream.