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
Cheesy Mashed Potato Cups
Cheesy Mashed Potato Cups
Prep Time
40 min
Cook Time
15 min
Yield
12 servings
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 1 pan for up to 3 months. Bake the remaining pan, uncovered, at 350° 15-20 minutes or until heated through and cheese is melted.
- To use frozen potato cups: Thaw in the refrigerator. Bake as directed.
Nutrition Facts
1 potato cup: 202 calories, 8g fat (6g saturated fat), 23mg cholesterol, 322mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 6g protein.
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