Cheesy Mashed Potato Cups Recipes

MASHED POTATO MUFFIN CUPS

Steps:

• Preheat the oven to 375 degrees. Spray medium-size muffin tins with nonstick cooking spray.
• Scoop the potatoes into a medium-size mixing bowl.
• Add the egg and seasoned salt. Stir until well mixed.
• Add 1/2 cup of the shredded cheese and fold it into the potato-egg mixture.
• Scoop a heaping tablespoon of the mixture into each muffin cup.
• Bake for 30 minutes. Remove from the oven and sprinkle the remaining cheese over the potatoes.
• Return the potatoes to the oven and bake for another 3 minutes.
• Remove from the oven and sprinkle the parsley over the top.
• Serve hot.

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

CHEESY POTATO CUPS

Steps:

• Pre-heat the oven to 400ºF {200ºC} and line muffin pan with cupcake liners.
• In a small pan, heat milk and butter until they are about to boil and add in the potatoes, cheese, onions, nutmeg, salt and pepper. Mix well.
• Incorporate the yolks and mix well.
• In a stand mixer beat the egg whites until hard peaks are formed.
• Start mixing one big spoon at a time with soft movements until you get all the egg whites and potatoes mixed.
• Divide evenly the mixture for 12 cups and cook for about 15 to 20 minutes or until it rises and golden brown.
• Serve immediately as your side dish, or with salad. It also goes perfect with sausags and ketchup for kids!
• This recipe can take about an hour or so if you prepare the mashed potatoes same day. If you have it done then it might take no more than 35 minutes!
• Enjoy!

CHEESY MASHED POTATO CUPS

Steps:

• In a large saucepan, cover potatoes with enough water and bring to a boil then reduce the heat; cover and cook for 10-15 minutes until softened. Drain excess liquid from the potatoes.
• In a large bowl with milk, butter, salt and pepper, mash the potatoes until smooth.
• Add 1⅓ cups of shredded cheese and stir to mix through.
• Lightly grease 2 x 6-portion muffin trays and divide the mashed potato, evenly between the muffin cups.
• Top with sprinkles of remaining cheese and dried parsley over each serving.
• If not serving immediately, cover and freeze for up to 3 months.
• Bake in the oven at 350 °F for 15-20 minutes until heated through and the cheese is melted all over.
• If baking after frozen, thaw in the refrigerator before baking as directed in step 7.

MASHED POTATO CUPS

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.

CHEESY LEFTOVER MASHED POTATO CUPS RECIPE - (4.3/5)

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.

LOADED MASHED POTATO CUPS RECIPE BY TASTY

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!