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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe makes a tasty side dish that's a nice alternative to the standard potatoes or rice. Ingredients:
6 cups hot mashed potatoes (without added milk and butter) |
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 tablespoons minced fresh parsley |
Directions:
1. 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.
2. 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.
3. To use frozen potato cups: Thaw in the refrigerator. Bake as directed. Yield: 2 pans (6 servings each).
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