Potato Pudding Puffs
3 medium potatoes cut up
1 small onion diced
1/2 teaspoon salt
1/4 teaspoon baking powder
In electric blender on grate setting, blend potatoes with 1/2 cup water for
a few seconds.
Pour into fine strainer, pressing potatoes against sides with back of spoon
to drain off all liquid possible.
Return potatoes to blender; add remaining ingredients. Blend at low speed a
Spoon into 9 small non-stick muffin pan cups, filling each two-thirds full.
Bake at 350 degrees for 45 minutes.
Serve immediately. (2 puff servings)