CHEESY MASHED POTATO CUPS
I double this mashed potato recipe for an extra batch to freeze. It's a nice alternative to the standard potatoes or rice. -Jill Hancock, Nashua, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 pans (6 servings each).
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts :
MASHED POTATO CUPS
Loaded Mashed Potato Cups are the best way to use leftover mashed potatoes. Mixed with cheese, eggs and a few other ingredients, you load them into a muffin tin and poof, you've got finger food mashed potatoes!
Provided by Jessica Formicola
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Lightly coat a muffin tin with cooking spray.
- In a large mixing bowl, blend together 2 cups mashed potatoes, eggs, 3/4 cup cheddar cheese, scallions, crumbled bacon, fine sea salt and white pepper.
- Spoon into muffin tins. Bake for 20 minutes. Remove, evenly top Mashed Potato Cups with remaining 1/4 cup cheddar cheese. Return to oven for 2-3 minutes or until cheese has melted.
- Remove and serve immediately. Mashed Potato Cups should pop out of muffin tins easily with a fork.
- If you've tried this recipe, come back and tell us how it was!
Nutrition Facts : Calories 122 kcal, Carbohydrate 8 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 43 mg, Sodium 188 mg, ServingSize 1 serving
CHEESY LEFTOVER MASHED POTATO CUPS RECIPE - (4.3/5)
Provided by lorik
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin. Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired. Make-Ahead Notes: You can bake these and refrigerate for up to 3 days. To reheat and re-crisp: arrange the puffs on a baking sheet and bake at 400°F for about 15 minutes (depending on size). I assume these also freeze well, but I haven't experimented with this yet myself. If I froze them, I would thaw overnight in the refrigerator then follow the reheating instructions above. More Flavoring Ideas for Mashed Potato Puffs: Loaded Baked Potato: Cheddar cheese, cooked bacon, chopped green onions, served with sour cream and chives Curried Potato Puffs: 1 teaspoon curry powder (or to taste), chopped red onion, chopped jalapeño pepper, served with yogurt and cucumber. Goat Cheese & Spinach: Fine chopped spinach, minced garlic, crumbled goat cheese. Italian-Inspired: Finely chopped sun-dried tomatoes, chopped basil, finely chopped shallots, served with a smear of tomato sauce.
MASHED POTATO CUPS
This recipe makes a tasty side dish that's a nice alternative to the standard potatoes or rice. -Jill Hancock, Nashua, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 pans (6 servings each).
Number Of Ingredients 7
Steps:
- 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 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.
Nutrition Facts : Fat 8 g fat (5 g saturated fat), Cholesterol 24 mg cholesterol, Sodium 345 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 5 g protein.
LOADED MASHED POTATO CUPS RECIPE BY TASTY
Here's what you need: mashed potato, bacon, fresh chives, shredded parmesan cheese, salt, pepper, garlic powder, shredded cheddar cheese, potatoes, milk, butter, sour cream
Provided by Tasty
Categories Sides
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
- Spray a 12-cup muffin pan with cooking spray.
- Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
- Add shredded cheddar to the center of each cup.
- Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
- Top with a dollop of sour cream, chives and bacon crumbs.
- Enjoy!
Nutrition Facts : Calories 288 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams
CHEESY LEFTOVER MASHED POTATO PANCAKES
Steps:
- Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
- Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
- Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
- Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
- Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
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