Mashed Potato Cups Recipe

Mashed Potato Cups Recipe photo by Taste of Home

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Our home economists doubled Jill Hancock’s mashed potato recipe for an extra batch to freeze. “It’s a nice alternative to the standard potatoes or rice,” Jill confirms from Nashua, New Hampshire.

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Mashed Potato Cups Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

6 cups hot mashed potatoes (without added milk and butter)
1/2 cup 2% milk
1/4 cup butter
1 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups plus 2 tablespoons shredded Colby-Monterey Jack cheese, divided
2 tablespoons minced fresh parsley

Directions

In a large bowl, beat the mashed potatoes, milk, butter, salt and pepper until smooth. Stir in 1-1/3 cups cheese. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley.
Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted.
To use frozen potato cups: Thaw in the refrigerator. Bake as directed. Yield: 2 pans (6 servings each).

Nutritional Facts 1 serving (1 each) equals 163 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 345 mg sodium, 16 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Mashed Potato Cups in Quick Cooking January/February 2006, p57

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Mashed Potato Cups

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Reviewed on Feb. 17, 2013 by cwbuff2

My family really liked these little mashed potato cups. They make a nice presentation, and their size is about right for a diabetic portion. I used regular instant mashed potatoes. Definitely make with the meatloaf recommended, which is outstanding!