How to make it

  • Cook potatoes in boiling water to cover in a Dutch oven 1 hour or until tender; drain. Peel potatoes, and discard skins.
  • Mash potatoes with a potato masher. Stir in butter until melted. Stir in eggs and next 11 ingredients, blending well. Spoon about 2 tablespoons mixture into each tart shell.
  • Bake at 350° for 45 minutes or until set. Store in an airtight container in freezer, if desired. Serve tartlets with whipped cream.
  • * 2 unbaked 9-inch pastry shells may be substituted. Spoon potato mixture evenly into pastry shells; bake as directed.

Reviews & Comments 2

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    " It was excellent "
    notyourmomma ate it and said...
    Nicely done. Good combination of flavors here.
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    " It was excellent "
    mystic_river1 ate it and said...
    How delightful miss peetabear. ^5
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