Mashed Potato Cups

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Mashed Potato Cups

Mashed Potato Cups

Mashed Potato Cups


6 cups hot mashed potatoes (without added milk and butter)

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 tablespoons minced fresh parsley


In a large bowl, beat the mashed 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 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).

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