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Mashed Potato Cups

This recipe makes a tasty side dish that's a nice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New Hampshire
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 pans (6 servings each)

Ingredients

  • 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

Directions

  • 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 Facts
Nutrition Facts: 1 serving (1 each) equals 163 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 345 mg sodium, 16 g carbohydrate, 3 g fiber, 5 g protein.

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