Mashed Potato Cups

By á-6416

Ingredients

• 6 cups hot mashed potatoes (without added milk and butter)
• 1/2 cup milk
• 1/4 cup butter
• 1 tsp salt
• 1/8 tsp pepper
• 1 1/3 cups plus 2 Tbs shredded Colby-Monterey Jack cheese, divided
• 2 Tbs minced fresh parsley

Preparation

Step 1

In a large bowl, beat the mashed potatoes, milk, butter, salt and pepper until smooth. Stir in 1 1/3 cups cheese. Grease two 6 cup muffin pans; divide potato mixture between muffin cups. Sprinkle with remaining cheese; top with parsley.
Cover and freeze one pan for up to 3mo. Bake with remaining pan, uncovered, at 350 for 15-20min or until heated through and cheese is melted.

TO USE FROZEN POTATO CUPS:
Thaw in refrigerator. Bake as directed.