Potato Muffins Polynesia

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 50 mins


3large Idaho potatoes, pared, quartered
3/4cup warm milk
2-- eggs, beaten
3tablespoons butter or margarine
4teaspoons prepared mustard
1/8teaspoon pepper
1-- 20-oz can crushed pineapple, drained
1-1/2cup diced, cooked ham
1/4cup finely chopped walnuts


  1. Place potatoes in a large saucepan with 1 inch of boiling, salted water.  Cover.  Reduce heat and simmer for 15 to 20 minutes, until potatoes are tender.  Drain.  Mash or beat potatoes with electric mixer until smooth. 

  2. Add milk, eggs, butter, mustard, and pepper; beat until light and fluffy.  Fold in pineapple and ham. 

  3. Butter four 10-ounce baking dishes; spoon potato mixture into prepared dishes, and sprinkle each with 1 tablespoon nuts.  Place on a baking sheet.  Bake in a preheated 400F oven for 45 to 50 minutes, until golden. 

  4. Remove from oven; let stand for 10 minutes.  Loosen muffins from sides of dishes; turn out and stand right-side-up on serving plate.

Nutritional Info *per serving

  • Calories 620
  • Glycemic Load 36
  • Fat 26g
  • Saturated Fat 11g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 8g
  • Cholesterol 165mg
  • Sodium 240mg
  • Potassium 1690mg
  • Carbohydrate 73g
  • Fiber 7g
  • Sugars 26g
  • Protein 26g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 60%
  • Calcium 15%
  • Iron 25%