Yield
Makes about 4 dozen

This recipe makes a generous number, but the tartlets freeze beautifully, allowing you to keep some on hand.

How to Make It

Step 1

Cook potatoes in boiling water to cover in a Dutch oven 1 hour or until tender; drain. Peel potatoes, and discard skins.

Step 2

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.

Step 3

Bake at 350° for 45 minutes or until set. Store in an airtight container in freezer, if desired. Serve tartlets with whipped cream.

Step 4

* 2 unbaked 9-inch pastry shells may be substituted. Spoon potato mixture evenly into pastry shells; bake as directed.

Ratings & Reviews