Cheesy Leftover Potato Cups – Perfect for Yesterday’s Mashed Potatoes

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Cheesy Leftover Potato Cups came to be because I always make too many mashed potatoes. Most of the time they go into homemade potato soup (awesome stuff!) or more rarely, potato pancakes. I could’ve used the leftovers in either of those things and they would’ve gone well with the ham steaks I planned to serve, but I was in the mood for something different. I found a recipe that I knew I could adapt to what I had on hand and this is the result. A cheesy potato cup that became a new crowd pleaser in this house. 😎

Cheesy Leftover Potato Cups - Perfect for Yesterday's Mashed Potatoes | Culinary Craftiness

Noah suggested trying Velveeta cheese in them next time. I think adding real bacon bits to the mix couldn’t possibly hurt too. 😋

Another great use for leftover mashed potatoes is this Shepherd’s Pie. Oh my gosh, it’s SO good! All the guys in the this house love it – and the leftovers of it, too! LOL

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Gather all the ingredients to make the prep quicker.

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Dump it all in.

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Use a mixer! It’s much faster!

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Spray the muffin cups with oil first.

Cheesy Leftover Potato Cups

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Bake until golden brown.

Cheesy Leftover Potato Cups - Perfect for Yesterday's Mashed Potatoes | Culinary Craftiness

Pop them out of the tin and serve. Or let them cool and store in an airtight container in the fridge up to a week.

Cheesy Leftover Potato Cups - Perfect for Yesterday's Mashed Potatoes | Culinary Craftiness

Top with sour cream and green onions or chives. Delish!

Cheesy Leftover Potato Cups - Perfect for Yesterday's Mashed Potatoes | Culinary Craftiness

Cheesy Potato Cups

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12-20 potato cups

Cheesy Potato Cups

Created b by Melissa Woolard | Culinary Craftiness

Ingredients

  • 3 or 4 cups mashed potatoes
  • 3 or 4 eggs
  • 1/3 to 1/2 cup sour cream, plus more for serving
  • 1-1/2 to 2 cups shredded cheese blend
  • 1/4 to 1/3 cup grated Parmesan cheese
  • 2 -3 green onions including whites, chopped
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 400º F. Liberally spray 12 to 20 wells of a muffin pan(s) .
  2. Mix together the mashed potatoes, eggs, sour cream, cheese, and most of the onions, reserving some of the green tops. Lightly salt and pepper, if needed
  3. Spoon into muffin cups to the top of each well.
  4. Bake 25-30 minutes or until golden brown and crispy on the outside, fluffy soft on the inside.
  5. Let them cool in the pan for a few minutes then carefully turn them out onto a plate. You may need to run a knife around the edges to loosen.
  6. Serve with a dollop of sour cream and a sprinkle of reserved green onions for presentation.
https://culinarycraftiness.com/cheesy-leftover-potatoes-cups/

I haven’t perfected potato cakes yet. They just aren’t exciting enough to mess with. The recipes always look good, but there needs to be something more. I’ll keep working on it.

Happy eating!Save

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About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

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