Mashed Canned Potatoes With Toppings/Oven Style

• (15 ounce) cans whole potatoes, drained↗2
• evaporated milk↗1⁄4 cup
• olive oil or 2 tablespoons vegetable oil↗2 tablespoons
• mccormick all seasoning salt↗2 teaspoons
• black pepper↗1⁄2 teaspoon
• dried cilantro↗1 teaspoon
• minced onions3 teaspoons
• Pam cooking spray
• Toppings
• For each serving
• spaghetti sauce, flavor of your choice↗1 tablespoon
• shredded cheddar cheese colby-monterey jack cheese↗1 tablespoon
• sliced black olives1 tablespoon
• diced mild green chili1 teaspoon
• sour cream↗

Step-by-step instructions

1. 1

   Cut the potatoes into slices, then mash with a fork or mixer. On the road I didn't have a mixer.

2. 2

   Add all of the ingredients except the toppings. If you need a little more milk, add.

3. 3

   Grease a 8 or 12 cup muffin pan or raised side square baking pan.

4. 4

   Place mashed potatoes in the pan.

5. 5

   Make dents with a spoon every four inches in the square pan.

6. 6

   Make a dents in each muffin cup.

7. 7

   Preheat oven to 375 degrees.

8. 8

   Cover with foil. Bake 20 to 25 minutes.

9. 9

   Gas ovens seem to be hotter than electric ovens.

10. 10

    Add all toppings in the order given,except the sour cream.

11. 11

    Cover with foil, bake about 5 to 7 minutes.

12. 12

    Let set about 5 minutes covered.

13. 13

    Use a heat resistant spatula to take out of muffin tin or cut into squares from pan.

14. 14

    Add dollop of sour cream if desired. Serve.

15. 15

    Note: If you have precooked hamburger or sausage you may add after the spagetti sauce but use less potato in each muffin cup.