Cheesy Mashed Potato Cups

Total Time

Prep: 40 min. Bake: 15 min.


12 servings

Updated: Feb. 20, 2023
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 Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.