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TEST KITCHEN APPROVED

Mashed Potato Cups

Name: Mashed Potato Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

TEST KITCHEN APPROVED

23 Reviews

Total Time:Prep/Total Time: 30 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 Nov. 02, 2023

I came up with this recipe as a way to use up leftover mashed potatoes. It's a nice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New Hampshire

TEST KITCHEN APPROVED

Mashed Potato Cups

23 Reviews Add your review

Yield:2 pans (6 servings each)

Prep:15 min

Cook:15 min

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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

Text Ingredients

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Directions

1
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.

2
Cover and freeze 1 pan for up to 3 months. Bake the other pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted.
3
To use frozen potato cups: Thaw in the refrigerator. Bake as directed.