- 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
- 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).
Reviews for Mashed Potato Cups
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"I added chopped chives and garlic. I used cupcake liners and they worked well."
"Cute idea, but not functional from the looks of it. Perhaps if you used a silicon liner or small ramekin cups you could make these more effectively. Recipe itself was a little bland. We also used garlic, extra salt & more cheese, however we put ours in ramekins."
"I'm confused: if you have to scoop them out of each Cupcake Holder on the pan, wouldn't it be easier to just make them in one large bowl (like normal) and scoop them out of the bowl? The novelty of it is nice, but functionally it's more work and more to clean up."
"sallygirl7 - most people add milk and butter to their mashed potatoes. The recipe is telling you not to do that when you mash them because you will add it further down in the recipe."
"We love mashed potatoes, large portions. This is pretty much how I make mine except I add a couple of bay leaves and fresh cracked black pepper to the salted water when boiling them. In addition too the cheese I add finely diced bacon, fried crisp and use either half and half or heavy cream in place of milk. I can't see the point in dirtying a muffin pan though."