Cheesy Mashed Potato Cups
Description
Mashed potatoes are wonderful and this twist on them makes a great alternative. Add garlic, chives, crumbled bacon or seasonings to your preference.
Ingredients
3 1/2 lb. cubed peeled potatoes
1/2 c. whole or 2% milk
1/4 c. butter
1 t. salt or to taste
1/8 t. freshly ground black pepper
1 1/3 c. plus 2 T. shredded Colby-Monterey Jack cheese, divided
2 t. dried parsley flakes
Directions
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Preheat oven to 350 degrees. Line two 6 portion muffin pans with cupcake liners.
Scrub potatoes, peel and cube.
Place potatoes in a large saucepan; cover with well salted water. Bring to a boil; reduce heat; cover; cook 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 c. cheese.
Divide potato mixture between the two prepared pans. Sprinkle tops with remaining cheese; top with parsley.
Bake, uncovered, 15-20 minutes or until heated through and cheese is melted.
**Unbaked mixture can be frozen in covered muffin tins for up to 3 months. To prepare frozen potato cups, thaw in the refrigerator. Bake as directed.
Makes 12 cups.