Mashed Potato Cups Recipe
Mashed Potato Cups Recipe photo by Taste of Home

Mashed Potato Cups Recipe

Publisher Photo
This recipe makes a tasty side dish that's a nice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New Hampshire
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. To use frozen potato cups: Thaw in the refrigerator. Bake as directed. Yield: 2 pans (6 servings each).
Originally published as Mashed Potato Cups in Quick Cooking January/February 2006, p57

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.

Reviews for Mashed Potato Cups

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 24, 2014

Super portion size for us watching our calories.

No matter what these Potato cups are super yummy!

MY REVIEW
Reviewed Feb. 17, 2013

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!

MY REVIEW
Reviewed Jun. 7, 2011

These were really good. I made them with the meatloaf on the same page.

MY REVIEW
Reviewed Mar. 30, 2010

these were good, made them before, most of of us have, but the portioning technique and freezing advice was great!

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