Ingredients
1
tablespoon butter
1
large sweet onion (Walla Walla, Bermuda, Spanish) thinly sliced
1/8
teaspoon salt
2
pouches (4.7 oz each) Betty Crocker™ Country style Yukon gold mashed potatoes
3
cups milk
3
cups water
6
tablespoons butter
1/3
cup Gorgonzola cheese, finely crumbled
1
tablespoon chopped fresh thyme leaves
Additional fresh thyme leaves, if desired for garnish
Preparation
Heat oven to 375°F. Place foil baking cup in each of 9 regular-size muffin cups.
In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Stir in onion slices to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Sprinkle with salt. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onions are golden brown. Remove from skillet; cool slightly. Chop onions.
Meanwhile, in 4-quart saucepan, heat water, milk and butter to boiling; remove from heat. Stir in potatoes until well blended, then whip with fork until smooth. Let stand about 1 minute or until liquid is absorbed. Stir in cheese and chopped thyme.
Spoon about 3 tablespoons potato mixture in bottom of each muffin cup. Top each with about 1 tablespoon onion. Place remaining potato mixture in decorating bag fitted with #1A or desired tip. Pipe remaining potatoes on cupcakes.
Bake 10 to 15 minutes or until tops are lightly browned. Garnish with thyme leaves. Let stand 5 minutes before serving.
