Directions:
- In a large bowl, beat the mashed 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 | 197.92 Kcal (829 kJ) | ||
| Calories from fat | 110.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 19% | |
|---|---|---|---|
| Cholesterol | 33.71mg | 11% | |
| Sodium | 394.71mg | 16% | |
| Potassium | 263.66mg | 6% | |
| Total Carbs | 14.91g | 5% | |
| Sugars | 3.18g | 13% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 8.26g | 17% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 1mg | 32% | |
| Iron | 0.7mg | 4% | |
| Calcium | 221.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 181.88 Kcal (761 kJ) | ||
| Calories from fat | 101.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.24g | 19% | |
|---|---|---|---|
| Cholesterol | 30.98mg | 11% | |
| Sodium | 362.72mg | 16% | |
| Potassium | 242.3mg | 6% | |
| Total Carbs | 13.7g | 5% | |
| Sugars | 2.92g | 13% | |
| Dietary Fiber | 1.86g | 8% | |
| Protein | 7.59g | 17% | |
| Vitamin C | 2mg | 4% | |
| Vitamin A | 0.9mg | 32% | |
| Iron | 0.6mg | 4% | |
| Calcium | 203.9mg | 22% | |
* 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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