Mashed Potato Cups
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.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 116
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 116
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
Directions:
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.
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.
To use frozen potato cups: Thaw in the refrigerator. Bake as directed.
Source: tasteofhome.com
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.
To use frozen potato cups: Thaw in the refrigerator. Bake as directed.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
