Mashed Potato Cups Recipe

3.5 23 24
Mashed Potato Cups Recipe
Mashed Potato Cups Recipe photo by Taste of Home
Publisher Photo

Mashed Potato Cups Recipe

Read Reviews
3.5 23 24
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
Featured In: 26 Muffin Cup Recipes
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 cups hot mashed potatoes (without added milk and butter)
  • 1/2 cup 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

Directions

In a large mixing bowl, combine the mashed potatoes, milk, butter, salt and pepper. 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).
Originally published as Mashed Potato Cups in Quick Cooking January/February 2006, p57

Nutritional Facts

1 each: 163 calories, 8g fat (5g saturated fat), 24mg cholesterol, 345mg sodium, 16g carbohydrate (0 sugars, 3g fiber), 5g protein.

  • 6 cups hot mashed potatoes (without added milk and butter)
  • 1/2 cup 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
  1. In a large mixing bowl, combine the mashed potatoes, milk, butter, salt and pepper. 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

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Reviews forMashed Potato Cups

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annie1992 User ID: 2246916 260437
Reviewed Jan. 28, 2017

"I also thought these were a little bland, but overcame that by adding more butter while rewarming the potato cups. Adding garlic would be good, or maybe some cream cheese. I've frozen mashed potatoes in muffin cups for years, then packaged them in freezer bags. When my girls were in school they would come home, take out a frozen "puck" of potatoes, heat it in the microwave with more butter and that would keep them from starvation until I got home from work. :-) it's very convenient when you only want a single serving of mashed potatoes."

MY REVIEW
Joan User ID: 8974905 257260
Reviewed Nov. 25, 2016

"Disclaimer - I have NOT made these yet, so I had to base my review on the NI, and the picture only. These look soo good - are you sure that 1/2 cup of potatoes (and the added ingredients) are only 16 carbs, AND the potatoes in the picture are only 1/2 cup each??"

MY REVIEW
TouchedPainter1 User ID: 3219070 238109
Reviewed Nov. 25, 2015

"Hey Girl, I'm up in Epsom. These look great. I am doing this for my next potatoes. I use only the whole raw milk from the farmer down the road. I love to fully load my mashed potatoes. I put all kinds of stuff Italian, pizza. Chinese, etc. In the smaller cupcake tins lined w/ puff pastry, or the poppin' fresh rolls flattened out, these will make great appetizers. I can't wait to experiment. Bacon, ham, corned beef, sausage, Kielbasa cheeses, topped w/marmalade glaze. Gimme someplace to go to.... I need to create some potato stuffed pastry apps. Everyone loves my apps. Thank you for your delightful potato cups. Goin' to make some now...."

MY REVIEW
KarenKeefe User ID: 2062961 237567
Reviewed Nov. 17, 2015

"I added chopped chives and garlic. I used cupcake liners and they worked well."

MY REVIEW
Minai User ID: 8553593 236943
Reviewed Nov. 8, 2015

"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."

MY REVIEW
janrouh13955 User ID: 7431986 235781
Reviewed Oct. 28, 2015

"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."

MY REVIEW
rileycooke User ID: 3484176 235751
Reviewed Oct. 27, 2015

"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."

MY REVIEW
slocook805 User ID: 7734059 235748
Reviewed Oct. 27, 2015

"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."

MY REVIEW
sallygirl7 User ID: 7182986 235736
Reviewed Oct. 27, 2015

"Kind of confusing. The recipe calls for milk and butter and yet it then calls for mashed potatoes without milk and butter ? get it right"

MY REVIEW
4072675402 User ID: 8427587 233928
Reviewed Oct. 3, 2015

"Are The mash potato please in the muffin cups them in muffin pan. Other rose them Will fall apart when you remove from muffin pan. You do not give dire tuona."

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