2 lbs. diced raw potatoes
4 oz. butter, softened
5 egg yolks
1/4 c. milk
1 med. onion, minced very fine
Salt and pepper to taste

Cook potatoes and proceed as making mashed potatoes. Add remaining ingredients. Stir well. Let cool to room temperature.

With tablespoon, fill lightly greased muffin tins with potato mixture. Bake at 425 degrees for 20 minutes until golden brown. Makes 8.