Smoky Potato Pie Cups
1 9-inch pie crust store purchased or homemade
2 cups cooked Idaho® potatoes
1/4 cup onion chopped very fine
1/2 cup kale chopped very fine
2 Tablespoons butter
Salt and pepper to taste
2 ounces shredded Smoked Gouda
1/2 teaspoon Smoked paprika
24 smoked almonds (optional)
Roll out pie dough or unroll pre-made dough. Cut dough into 2 1/2-inch circles. Prick each circle with a fork.
Press dough into ungreased mini muffin tins.
Bake dough in preheated oven at 350F degrees until golden, about 4 minutes.
Sauté onion and kale in 1 Tablespoon butter.
Mash potatoes, cheese and vegetables. If too dry, add remaining butter as needed.
Whip potato mixture until smooth; season with salt and pepper.
Put whipped potato mixture in pastry bag with tip; press mixture into crust lined cups.
Garnish with a pinch of smoked paprika and a smoked almond if desired. Serve warm or at room temperature.