Mashed Potato Cups
Total TimePrep/Total Time: 30 min.
Makes2 pans (6 servings each)
- 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
- 6 cups hot mashed potatoes (without added milk and butter)
- 2 tablespoons minced fresh parsley
- In a large bowl, add milk, butter, salt, pepper and 1-1/3 cups cheese to mashed potatoes. 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.
Nutrition Facts1 each: 163 calories, 8g fat (5g saturated fat), 24mg cholesterol, 345mg sodium, 16g carbohydrate (0 sugars, 3g fiber), 5g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Apr 26, 2018
This is a fun and different way to serve mashed potatoes. I had a terrible time getting them out of the muffin pan though. I switched up the cheese with Cheddar cheese.
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.
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??
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....
Nov 17, 2015
I added chopped chives and garlic. I used cupcake liners and they worked well.
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.
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.
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.
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.
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