Name: Mashed Potato Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
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

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Mashed Potato Cups

15 min2 servings

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

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

Instructions

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.