Cheesy Mashed Potato Cups

Name: Cheesy Mashed Potato Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 pans (6 servings each).
Ingredients: 3-1/2 pounds cubed peeled potatoes; 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 teaspoons dried parsley flakes

I double this mashed potato recipe for an extra batch to freeze. It’s a nice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New Hampshire

Ingredients

3-1/2 pounds cubed peeled potatoes
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 teaspoons dried parsley flakes

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
In a large bowl, mash 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.

Originally published as BASED ON: Potato Cups in Taste of Home Special Interest Publications 2013