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Cheesy Mashed Potato Cups

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Total Time:Prep: 40 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Jill Hancock, Nashua, New Hampshire

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

TEST KITCHEN APPROVED

Cheesy Mashed Potato Cups

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Yield:12 servings
Prep:40 min
Cook:15 min
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Ingredients

  • 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
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Directions

  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. <b>To use frozen potato cups:</b> 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.
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