3 large Idahoe potatoes, pared, quartered
3/4 cp warm milk
2 eggs, beaten
3 tbsp butter or margerine
4 tsp prepared mustard
1/8 tsp pepper
1 (20 oz can) crushed pineapple, drained
1 1/2 cps diced, cooked ham
1/4 cp finely chopped walnuts
1 - Place potatoes in large saucepan with 1-inch boiling, salted water.
2 - Cover.
3 - Reduce heat, simmer 15 to 20 minutes, until potatoes are tender.
4 - Drain.
5 - Mash or beat with electric mixer until potatoes are smooth.
6 - Add milk, eggs, butter, mustard,and pepper, beat until light and fluffy.
7 - Fold in pineapple and ham.
8 - Butter four 10 oz baking dishes, spoon potato mixture into prepared dishes; sprinkle each with 1 tbsp nuts.
9 - Place dishes on a baking sheet.
10 - Bakein preheated 400 degree oven 45 to 50 minutes until golden.
11 - Remove from oven, let stand 10 minutes.
12 - Loosen muffins from sides of dishes; turn out and stand right-side-up on serving plate.
Makes 4 servings