Mashed Potato Cups Recipes

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MASHED POTATO CUPS

This recipe makes a tasty side dish that's a nice alternative to the standard potatoes or rice. -Jill Hancock, Nashua, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 pans (6 servings each).

Number Of Ingredients 7



Mashed Potato Cups image

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.

Nutrition Facts : Fat 8 g fat (5 g saturated fat), Cholesterol 24 mg cholesterol, Sodium 345 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 5 g protein.

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

CHEESY MASHED POTATO CUPS

I double this mashed potato recipe for an extra batch to freeze. It's a nice alternative to the standard potatoes or rice. -Jill Hancock, Nashua, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 pans (6 servings each).

Number Of Ingredients 7



Cheesy Mashed Potato Cups image

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes, milk, butter, salt and pepper until smooth. 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.

Nutrition Facts :

3-1/2 pounds cubed peeled potatoes
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
2 teaspoons dried parsley flakes

LOADED MASHED POTATO CUPS RECIPE BY TASTY

Here's what you need: mashed potato, bacon, fresh chives, shredded parmesan cheese, salt, pepper, garlic powder, shredded cheddar cheese, potatoes, milk, butter, sour cream

Provided by Tasty

Categories     Sides

Yield 12 servings

Number Of Ingredients 12



Loaded Mashed Potato Cups Recipe by Tasty image

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!

Nutrition Facts : Calories 288 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams

2 cups mashed potato
¼ cup bacon, cooked and crumbled
¼ cup fresh chives
¼ cup shredded parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup shredded cheddar cheese
4 potatoes
¾ cup milk
4 tablespoons butter
¼ cup sour cream

MASHED POTATO STUFFED MEATLOAF CUPS RECIPE BY TASTY

Here's what you need: potato, butter, salt, pepper, shredded parmesan cheese, milk, ketchup, tomato paste, brown sugar, onion powder, mustard powder, paprika, cooking oil, onion, garlic, ground beef, salt, pepper, worcestershire sauce, shredded parmesan cheese, fresh parsley, egg, panko breadcrumbs, milk

Provided by Claire Nolan

Categories     Lunch

Yield 10 meatloaf cups

Number Of Ingredients 24



Mashed Potato Stuffed Meatloaf Cups Recipe by Tasty image

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
  • Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
  • Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
  • In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
  • Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
  • Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
  • Generously brush half of the reserved glaze on top of the meatloaf cups generously.
  • Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
  • Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 19 grams, Sugar 9 grams

1 lb potato, cooked and peeled
2 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
½ cup shredded parmesan cheese
1 cup milk
¾ cup ketchup
2 tablespoons tomato paste
¼ cup brown sugar
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon paprika
1 tablespoon cooking oil
1 cup onion, diced
1 tablespoon garlic, minced
1 lb ground beef, 85%/15% fat
1 teaspoon salt
1 teaspoon pepper
1 teaspoon worcestershire sauce
½ cup shredded parmesan cheese
¼ cup fresh parsley
1 egg, beaten
½ cup panko breadcrumbs
¼ cup milk

BASIC MASHED POTATOES

If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.

Provided by Esmee Williams

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 4



Basic Mashed Potatoes image

Steps:

  • Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g

2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste

MASHED POTATO STUFFING CUPS

Fill stuffing cups with mashed potatoes and turkey gravy or cranberry sauce to please fans of both stuffing and spuds.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings

Number Of Ingredients 13



Mashed Potato Stuffing Cups image

Steps:

  • Heat oven to 350 and spray 8 cups in a regular size muffin tin with cooking spray.
  • In a medium saucepan bring 1 ½ cups of water and 1/4 cup of margarine to boil.
  • Stir in stuffing mix and add cheese and egg.
  • After well mixed scoop stuffing into muffin tins filling 7 muffin cups to top.
  • Scoop out centers of each stuffing cup making a shallow divot it each.
  • Fill the 8th muffin cup with leftovers from the other cups. Once it's filled make a divot in the center of it as well.
  • Bake stuffing cups for 20 minutes.
  • While baking, bring a pot of water to boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes. Add in margarine and milk. Using a potato masher or electric mixer blend until creamy. Season to taste.
  • When the stuffing cups are done baking, fill them with the mashed potatoes.
  • Top with a spoonful of gravy or cranberry sauce depending on preference.
  • Serve and enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

For Stuffing Cups
1-1/2 cups water
1/4 cup margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1 cup KRAFT Shredded Cheddar Cheese
1 egg
For Mashed Potatoes
1/2 lb. baking potatoes, peeled & cut into quarters
1-1/2 tsp. margarine
1/4 cup milk
Toppings
1/4 cup HEINZ HomeStyle Roasted Turkey Gravy
1/4 cup whole berry cranberry sauce

BOLOGNA CUPS WITH MASHED POTATOES

Fried bologna cups filled with mashed potatoes and then topped with cheese. My mom used to make these for us as a quick dinner and they were always a hit. It is simple to make and kids love them!

Provided by j-beena

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3



Bologna Cups With Mashed Potatoes image

Steps:

  • Cook mashed potatoes and set aside.
  • Place a medium skillet over medium-high heat.
  • Fry each piece of bologna by placing into skillet and cooking one side until desired doneness and then flipping and cooking the other side. *Important* Do NOT cut the bologna so that it will lie flat. You want the bologna to create a "bowl" as it cooks.
  • Once bologna is cooked, remove from skillet, blot excess grease off with paper towel and place onto a serving plate.
  • Spoon a servings worth of mashed potatoes into each bologna bowl and top with a slice of Velveta cheese.
  • You may microwave the bologna / mashed potatoe cups just long enough to reheat the potatoes and to melt the cheese.

Nutrition Facts : Calories 84.8, Fat 6.2, SaturatedFat 4, Cholesterol 22.4, Sodium 419.7, Carbohydrate 2.7, Sugar 2.3, Protein 4.6

4 pieces bologna
4 slices Velveeta cheese
mashed potatoes (instant or homemade)

MASHED POTATO MUFFINS

O.K...everyone knows about my obsessions for muffins. This may be going a bit overboard, but hey it's muffin shaped. (I have changed the wording on the egg amount and adjusted accordingly.) Also, please note the previous reviewers difficulties in removing the muffins from the baking cups.

Provided by CoffeeB

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8



Mashed Potato Muffins image

Steps:

  • Place the potatoes in a large saucepan and cover with water.
  • Bring to a boil.
  • Reduce heat and cover and cook for 20-25 minutes or until tender.
  • Drain and place potatoes in a large mixing bowl.
  • Add the milk, butter and salt.
  • Mash until light and fluffy.
  • Fold in the sour cream, ricotta cheese, egg and onions.
  • GENEROUSLY coat six muffin cups with nonstick cooking spray.
  • Fill with potato mixture and smooth tops.
  • Bake at 375 degrees for 20-25 minutes or until edges are lightly browned.
  • Cool for 5 minutes.
  • Carefully run a knife around the edge of each muffin cup and invert onto a baking sheet or serving platter.

Nutrition Facts : Calories 138.8, Fat 7.3, SaturatedFat 4.2, Cholesterol 50.4, Sodium 154.3, Carbohydrate 14.3, Fiber 1.7, Sugar 1.1, Protein 4.6

1 lb potato, peeled and quartered
2 tablespoons milk
1 tablespoon butter
1/4 teaspoon salt
1/3 cup sour cream
1/3 cup ricotta cheese
1 egg, beaten
3 green onions, finely chopped (optional)

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