1 (4.9 oz.) pkg Hungry Jack® Four Cheese Potatoes
2 cups water
2/3 cup milk
2 tbsps butter or margarine
1 cup Hungry Jack® Mashed Potatoes
1 cup frozen peas, thawed
2 tsps chopped fresh mint
Crisco® Butter No-Stick Cooking Spray
1 (8 oz.) container sour cream
Fresh mint leaves

1. HEAT oven to 425°F. Mix potatoes slices, sauce mix, water, milk and butter in a 3-quart saucepan. Heat just to boiling, stirring occasionally. Cover and simmer, 12 to 15 minutes, stirring occasionally, until potatoes are tender. Add potato flakes, combining to break up any large slices of potato. Stir in peas and mint.

2. SPRAY 9 of 12 muffin cups generously with a no-stick cooking spray. Divide potatoes evenly into prepared muffin cups. Bake for 20 minutes or until golden brown on edges. Let rest 5 minutes. Run a sharp knife around edge. Turn pan upside down to release.

3. SERVE warm dolloped with sour cream and garnished with a mint leaf.

VARIATIONS 1. CHIPOTLE CHILE AND CORN: Substitute 1 cup frozen sweet corn, thawed, and 1/4 teaspoon chipotle chile powder, for peas and mint. Garnish with sour cream.

2. CARROT AND CURRY: Substitute 3/4 cup shredded carrots and 1/2 teaspoon ground cumin for peas and mint. Garnish with sour cream.