Cheesy Potato Cups – Perfect for Leftover Mashed Potatoes

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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-potato-cups-perfect-for-leftover-mashed-potatoes-culinary-craftiness

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

Cheesy Potato Cups

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

Preheat oven to 400º F. Liberally spray 12 to 20 wells of a muffin pan(s) .

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

Spoon into muffin cups to the top of each well.

Bake 25-30 minutes or until golden brown and crispy on the outside, fluffy soft on the inside.

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.

Serve with a dollop of sour cream and a sprinkle of reserved green onions for presentation.

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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/what-to-do-with-leftover-mashed-potatoes-cheesy-potato-cups/

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