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TEST KITCHEN APPROVED

Cheesy Mashed Potato Cups

Name: Cheesy Mashed Potato Cups
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 12 servings
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

TEST KITCHEN APPROVED

1 Reviews

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

1 Reviews Add your review

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

Text Ingredients

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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
To use frozen potato cups: Thaw in the refrigerator. Bake as directed.