Directions:
- 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.
- 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.
- 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.49 Kcal (1065 kJ) | ||
| Calories from fat | 110.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 19% | |
|---|---|---|---|
| Cholesterol | 33.71mg | 11% | |
| Sodium | 430.9mg | 18% | |
| Potassium | 484.04mg | 10% | |
| Total Carbs | 28.07g | 9% | |
| Sugars | 5.81g | 23% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 9.58g | 19% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 1.3mg | 7% | |
| Calcium | 241.7mg | 24% | |
| Amount Per 100 g | |||
| Calories | 146.23 Kcal (612 kJ) | ||
| Calories from fat | 63.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 19% | |
|---|---|---|---|
| Cholesterol | 19.37mg | 11% | |
| Sodium | 247.59mg | 18% | |
| Potassium | 278.12mg | 10% | |
| Total Carbs | 16.13g | 9% | |
| Sugars | 3.34g | 23% | |
| Dietary Fiber | 2.3g | 16% | |
| Protein | 5.5g | 19% | |
| Vitamin C | 1.6mg | 5% | |
| Vitamin A | 0.9mg | 54% | |
| Iron | 0.8mg | 7% | |
| Calcium | 138.9mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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