Seasons and Suppers · by Jennifer Maloney★ 5.0 (7)
Muffin Tin Mashed Potatoes
NUTRITION · PER SERVING60M COOK
CAL 7%·PRO 10%
CARBS 10G27% OF CAL
1G FIBER7G OTHER1G TOTAL SUGAR
FAT 10G59% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy, cheesy potato cups made from mashed potatoes bound with egg and cheese, then baked. A clever way to repurpose leftover mashed potatoes into an appealing side.
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View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 1/2 cups mashed potatoes (at room temperature *see note 1 below for mashed potato options)
- 1/4 cup milk
- 2 large eggs
- 2-3 Tablespoons butter (melted, plus more to brush the pan (reduce or omit if using leftover mashed potatoes that already have butter))
- 1/4 cup sour cream (or plain yogurt or additional milk or light cream, plus more for garnish if desired)
- 1/2-3/4 teaspoon salt (to taste (reduce or omit if using leftover mashed potatoes that are already salted))
- Freshly ground pepper
- 1/3 cup green onion (diced (optional))
- 1 cup cheddar cheese (shredded)
- 6 Tablespoons all-purpose flour
- 2 teaspoon baking powder
At a glance
PER SERVING · TIME 60M
CAL 7%·PRO 10%
CARBS 10G27% OF CAL
1G FIBER7G OTHER1G TOTAL SUGAR
FAT 10G59% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 354mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 95mg
- Iron
- 0.43mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 354MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.