Mashed Potato Cups

By CheeseDiva

Ingredients

• 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

Preparation

Step 1

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.
Yield: 2 pans (6 servings each).