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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 pans (6 servings each)


  • 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


  • 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
Nutrition Facts: 1 serving (1 each) equals 163 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 345 mg sodium, 16 g carbohydrate, 3 g fiber, 5 g protein.

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  • Molly
    Jan 25, 2021

    Folks. These are not hard to get out of the pan...if you follow directions. It says "Grease two 6-portion muffin pans..." If you properly grease the cups, they pop right out when you flip the pan over. I used both real butter and Pam cooking spray - both worked well. Get your fingers in there and make sure the Pam or butter is on every single part of the muffin cup. Spray a little Cooking spray on each cup, then smear it around with your fingers. I know, I know - it defeats the purpose of the spray part of the "cooking spray". But would you rather have in-tact tater cups and very little cleanup or use the method they show in the ads? It's time to think outside the muffin cup; get wild and touch the cooking spray!

  • tammycookblogsbooks
    Apr 26, 2018

    This is a fun and different way to serve mashed potatoes. I had a terrible time getting them out of the muffin pan though. I switched up the cheese with Cheddar cheese.

  • annie1992
    Jan 28, 2017

    I also thought these were a little bland, but overcame that by adding more butter while rewarming the potato cups. Adding garlic would be good, or maybe some cream cheese. I've frozen mashed potatoes in muffin cups for years, then packaged them in freezer bags. When my girls were in school they would come home, take out a frozen "puck" of potatoes, heat it in the microwave with more butter and that would keep them from starvation until I got home from work. :-) it's very convenient when you only want a single serving of mashed potatoes.

  • Joan
    Nov 25, 2016

    Disclaimer - I have NOT made these yet, so I had to base my review on the NI, and the picture only. These look soo good - are you sure that 1/2 cup of potatoes (and the added ingredients) are only 16 carbs, AND the potatoes in the picture are only 1/2 cup each??

  • TouchedPainter1
    Nov 25, 2015

    Hey Girl, I'm up in Epsom. These look great. I am doing this for my next potatoes. I use only the whole raw milk from the farmer down the road. I love to fully load my mashed potatoes. I put all kinds of stuff Italian, pizza. Chinese, etc. In the smaller cupcake tins lined w/ puff pastry, or the poppin' fresh rolls flattened out, these will make great appetizers. I can't wait to experiment. Bacon, ham, corned beef, sausage, Kielbasa cheeses, topped w/marmalade glaze. Gimme someplace to go to.... I need to create some potato stuffed pastry apps. Everyone loves my apps. Thank you for your delightful potato cups. Goin' to make some now....

  • KarenKeefe
    Nov 17, 2015

    I added chopped chives and garlic. I used cupcake liners and they worked well.

  • Minai
    Nov 8, 2015

    Cute idea, but not functional from the looks of it. Perhaps if you used a silicon liner or small ramekin cups you could make these more effectively. Recipe itself was a little bland. We also used garlic, extra salt & more cheese, however we put ours in ramekins.

  • janrouh13955
    Oct 28, 2015

    I'm confused: if you have to scoop them out of each Cupcake Holder on the pan, wouldn't it be easier to just make them in one large bowl (like normal) and scoop them out of the bowl? The novelty of it is nice, but functionally it's more work and more to clean up.

  • rileycooke
    Oct 27, 2015

    sallygirl7 - most people add milk and butter to their mashed potatoes. The recipe is telling you not to do that when you mash them because you will add it further down in the recipe.

  • slocook805
    Oct 27, 2015

    We love mashed potatoes, large portions. This is pretty much how I make mine except I add a couple of bay leaves and fresh cracked black pepper to the salted water when boiling them. In addition too the cheese I add finely diced bacon, fried crisp and use either half and half or heavy cream in place of milk. I can't see the point in dirtying a muffin pan though.