Turkey Cupcakes with Sour Cream & Chive Whipped Potatoes Frosting

This makes an awesome single serving turkey meatloaf and potatoe entree in one.  Makes you think of a Shepherd's Pie.  They are easy to make, and lend a unique look to your dinner party or Pot Luck.

Ingredients

2 pkgs. lean ground turkey
2 pkgs. Knorr's Spring Vegetable Soup, divided
2/3 c Buttermilk (you can use regular milk or evaporated milk)
1-1/2 c shredded Parmigiana/Reggiano cheese

6 Gold Potatoes, peeled & cut into 1-inch chunks
6 T butter
1/2 c sour cream
Chives (fresh or dried) for garnish

Preheat oven to 350*.  Spray 10 jumbo cupcake cups with Pam.  Set aside.

In a large bowl combine ground turkey, 1 entire soup package and only the dried vegetables from the second package (otherwise it will be too salty and overpowering), buttermilk and cheese.  Mix with hands until incorporated.  Divide among 10 cupcake cups.  Place on a cookie sheet and bake 20-25 minutes until done.

In the meantime, add potatoes to a large pot, cover w/salted water and boil until tender, approximately 12 minutes.  Remove from heat & drain.  In a large bowl, add the potatoes, butter & sour cream.  Beat with hand mixer until smooth.  Keep warm.

When turkey cupcakes are removed from the oven, transfer potatoes to a piping bad with a star tip and pipe onto each cupcake.  Sprinkle with chives.

Yield: 10