Mini Caramelized Onion Potato Cakes

Ingredients

• 1 tablespoon butter 
• 1 large onion sweet spanish thinly sliced (Walla Walla, Bermuda, )
• 0.1 teaspoon salt 
• 9.4 oz yukon gold potatoes country style mashed
• 3 cups milk 
• 3 cups water 
• 6 tablespoons butter 
• 0.3 cup gorgonzola crumbled finely
• 1 tablespoon thyme sprigs fresh chopped
• 1 leaves thyme leaves fresh for garnish

Equipment

• frying pan
• sauce pan
• oven
• aluminum foil
• muffin liners

Directions

1. Heat oven to 375°F.
2. Place foil baking cup in each of 9 regular-size muffin cups.
3. 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.
4. Sprinkle with salt. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onions are golden brown.
5. Remove from skillet; cool slightly. Chop onions.
6. 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.
7. Let stand about 1 minute or until liquid is absorbed. Stir in cheese and chopped thyme.
8. Spoon about 3 tablespoons potato mixture in bottom of each muffin cup. Top each with about 1 tablespoon onion.
9. Place remaining potato mixture in decorating bag fitted with #1A or desired tip. Pipe remaining potatoes on cupcakes.
10. Bake 10 to 15 minutes or until tops are lightly browned.
11. Garnish with thyme leaves.
12. Let stand 5 minutes before serving.