Mashed Potatoes in Muffin Tin

By cushey27

Ingredients

• 6 cups hot mashed potatoes
• 1 cup sour cream
• 2-3 garlic cloves
• 1/2 cup 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
• 2 tablespoons minced fresh parsley

Details

Servings 12
Preparation time 15mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large mixing bowl, combine the mashed potatoes, milk, butter, salt and pepper. Stir in 1-1/3 cups cheese. 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).

Originally published as Mashed Potato Cups in Quick Cooking
January/February 2006, p57