Mashed Potato Cups Recipe
When you think about Thanksgiving dinner, mashed potatoes instantly come to mind, as they are usually a major part of your meal on this day full of thankfulness. Put a twist on them : serve them in a cup, and bless your guests with a new flavorful experience. Full of buttery and creamy deliciousness, there’s so much taste and delightfulness to these mashed potatoes. It would only be fair for you to make THE ULTIMATE mashed potatoes recipe if you’re a fan of mashed potatoes. There’s no such thing as common with my Packed Mashed Potatoes Recipe. And if you want to fully step out of the regular, try the Potatoes Romanoff recipe.
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Whether you wanna have them as an on-the-go snack or use them as a side to your meal, these fluffy mashed potato cups work for all occasions. Even cold, they taste just as yummy. However they can be reheated by popping them in your oven or microwave.
To make them more delicious, add in some veggies, chopped ham, cheese, or cooked crumbled bacon. They’re also the perfect fit for an appetizer!
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Mashed Potato Cups Ingredients:
- Potatoes: whether freshly mashed or leftover, they both work just the same. I prefer using Russet or Yukon Gold potatoes.
- Colby and Monterey Jack cheese: is my personal liking, however cheddar, mozzarella, or any other cheese you prefer would be just as good.
- Parmesan cheese: for a special quick of cheesiness and saltiness.
- Milk: you have the option of using any milk of your choice or whole milk which is my favorite for mashed potatoes.
- Unsalted butter for that flavor and added buttery texture.
- Green onion: parsley and fresh rosemary can also be used.
- Black, white pepper and onion powder: for that exceptional taste. Whichever spices and herbs you’d prefer can also be added.
How To Make Mashed Potato Cups?
1. Turn on your oven to 350 F. Spray some cooking oil on two muffin tins of 6-cups or use a greased muffin tin of 12-cups.
2. Bring some water to boil, add salt and throw in your potatoes. Cook them for around 15 minutes or until soft. Then drain the potatoes and mash them.
3. Add in your milk, cheese, butter, onion powder, white pepper, black pepper, salt, and green onion. Mix until well blended. Put equal portions of your mashed potatoes in each of the 12 muffin cups. Pepper some more Monterey Jack and Colby cheese on top. Pop in your warmed-up oven for around 20 minutes.
4. Take your muffin tin out of the oven and use a spoon to put sour cream on top or scatter some green onions. Now savor it!
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Tips for the BEST Mashed Potato Cups:
- I would recommend you use Yukon Gold or Russet potatoes.
- In case you’re using leftover mashed potatoes and they happen to already have butter and milk in them, you won’t be having to add any more. Leave those out.
- Using shredded cheddar cheese also goes really well with this recipe.
- The use of unsalted butter keeps you from overly salting your cups of mashed potatoes.
Making Ahead:
They can be made beforehand, and stored in the refrigerator for up to 3 days before use.
Re-heating:
Pop them in the microwave in a microwave-safe dish and reheat them for a couple of minutes.
Storing:
When placed in a plastic bag or sealed container, they can be stored in your refrigerator for 3 to 4 days.
Freezing:
To freeze, let them cool after baking. Afterwards, put them in a plastic bag or sealed container and throw them in your freezer for up to two months.
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Mashed Potato Cups Recipe
When you think about Thanksgiving dinner, mashed potatoes instantly come to mind, as they are usually a major part of your meal on this day full of thankfulness. Put a twist on them : serve them in a cup, and bless your guests with a new flavorful experience. Full of buttery and creamy deliciousness, there’s so much taste and delightfulness to these mashed potatoes.
Ingredients
- 3 lb peeled potatoes, and cut into cubes;
- 1 cup of shredded Monterey Jack and Colby cheese;
- 1/4 cup of grated Parmesan cheese;
- 1/2 cup of milk;
- 1/2 stick of melted unsalted butter;
- 2 tablespoons of minced green onion;
- 1/2 teaspoon of onion powder;
- 1 teaspoon of salt, or to your liking;
- 1/4 teaspoon of freshly ground black pepper;
- 1/4 teaspoon of white pepper.
For topping:
- 2 to 3 tablespoons grated of Monterey Jack and Colby cheese
- 1 tablespoon of minced green onion
- sour cream
Instructions
- Bring some water to boil, add salt and throw in your potatoes. Cook them for around 15 minutes or until soft. Then drain the potatoes and mash them.
- Turn on your oven to 350 F. Mix in your milk, both of your cheeses, butter, onion powder, salt, white pepper, black pepper, and green onions until well combined.
- Spray some cooking oil on two muffin tins of 6-cups or use a greased muffin tin of 12-cups. Put equal portions of your mashed potatoes in each of the 12 muffin cups.
- Pepper some more Monterey Jack and Colby cheese on top. Pop in your warmed-up oven for around 20 minutes. Take your muffin tin out of the oven and use a spoon to put sour cream on top or scatter some green onions. Now savor it!
Notes
1. I would recommend you use Yukon Gold or Russet potatoes.
2. In case you’re using leftover mashed potatoes and they happen to already have butter and milk in them, you won’t be having to add any more. Leave those out.
3. Using shredded cheddar cheese also goes really well with this recipe.
4. The use of unsalted butter keeps you from overly salting your cups of mashed potatoes.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 179Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 12g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.