Mashed Potato Cups


Serves 12


  • 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 Colorado mashed potatoes (without added milk and butter)
  • 2 tablespoons minced fresh parsley


  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.
  2. 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.
  3. To use frozen potato cups: Thaw in the refrigerator. Bake as directed.
Nutrition Facts

1 each: 163 calories, 8g fat (5g saturated fat), 24mg cholesterol, 345mg sodium, 16g carbohydrate (0 sugars, 3g fiber), 5g protein.