Cheesy Mashed Potato Cups |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Our home economists doubled Jill Hancockâs mashed potato recipe for an extra batch to freeze. âItâs a nice alternative to the standard potatoes or rice,â Jill confirms from Nashua, New Hampshire. 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 |
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 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.
4. To use frozen potato cups: Thaw in the refrigerator. Bake as directed. Yield: 2 pans (6 servings each).
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