Cheesy Leftover Mashed Potato Cups

Introduction: Cheesy Leftover Mashed Potato Cups

About: Medical school graduate, homechef and food blogger. I use local, seasonal ingredients to create tasty and nutritious dishes.

I wonder if there's anyone out there who doesn't love mashed potatoes.I absolutely adore them but each and every time I'm about to make them, I get overzealous and I make more than I could possibly eat. While fresh and warm, mashed potatoes are a delicious, rich and scrumptious side dish. On the other hand, when they are cold, they become dry and tasteless and not once did I have to throw them away. To prevent food waste, I discovered a wonderful way to recycle them: potato cups with cheddar cheese and chives. These cups are so easy to make, they are budget-friendly and they taste divine. They have a crunchy crust and a creamy and flavorful filling. These adorable cups are as fluffy as a cloud and they are ready in about 30 minutes. You won’t believe how some flavorless leftovers can turn into something so delicious!

The recipe:
www.vespresso.cooking/en/potato-cup

Step 1: Prepare the Ingredients

Ingredients (for 12 potato cups):

  • 500g leftover mashed potatoes*
  • 100g grated cheddar cheese
  • 3 large eggs
  • 5g chives **
  • a pinch of nutmeg
  • 1 Tbsp butter
  • 2 – 3 Tbsp breadcrumbs

Tools:

  • a non-stick muffin tray
  • a sharp knife
  • a cutting board
  • a tablespoon or an ice cream scoop
  • a large bowl
  • a grater

Abbreviations:

  • tsp = teaspoon
  • Tbsp = tablespoon

Notes:

* This recipe can be prepared for dinner with mashed potatoes from lunch. You can also use day old mashed potatoes.

** Instead of chives you can use finely chopped scallions, parsley or dill.

Step 2: Heat the Oven and Butter the Tray

Arrange a rack in the middle of oven and preheat the oven at 220°C / 425°F (gas mark 7).

Take a muffin tray and coat each cup with a thin layer of butter and then sprinkle some bread crumbs. Give the tray a good shake to make sure all the sides are well coated with bread crumbs. Remove the excess. This step is optional. Even though I use a non-stick muffin tray, I like to butter it to make sure my potato cups won't stick.

Step 3: Grate the Cheese and Chop the Chives

Take the grater and carefully grate the cheese.
Wash the chives and pat them dry. Use a sharp knife to chop them finely.

Step 4: Prepare the Mixture

Place the mashed potatoes in a large bowl.

Add the eggs, chopped chives, a pinch of nutmeg and about 75g (about three quarters) of grated cheese.Stir with whisk (or with a spatula) until well combined.

Step 5: Divide the Mixture and Sprinkle the Cheese

Use a tablespoon (or an ice cream scoop) to divide the cheesy potato mixture evenly into the prepared muffin tray, packing the potatoes down into each cup. Make sure each one is about 2/3 filled.

Sprinkle the remaining cheese over the cups.

Step 6: Bake and Serve

Bake in the preheated oven for about 20 – 25 minutes, or until puffed and golden brown.

After they are baked, let them cool in the pan for 5 minutes. Use a vegetable knife to gently release them from the pan.

They are delicious hot, while the melted cheese is stringy. They are also tasty cold, for breakfast.

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    17 Discussions

    0
    polus
    polus

    Question 1 year ago

    I'm definitely going to make this. My question is what ingredients can be used instead of, ie: eggs, so it can be made for someone who is Vegan?
    Thanks, Cathy

    0
    caroline3642
    caroline3642

    1 year ago

    These look delicious but I can't eat eggs. Can I ask if you think they would work without? I always have mashed potato left over and this is a great idea.

    0
    VespressoCooking
    VespressoCooking

    Reply 1 year ago

    Hello, Caroline! That's a tricky question... In this recipe eggs provide structure and moisture. For structure I would add about 3 Tbsp of nutritional yeast and for moisture I would add sour cream or ricotta. I couldn't be able to estimate the quantity, as it depends on how dry the mashed potatoes are.

    0
    caroline3642
    caroline3642

    Reply 1 year ago

    Thank you for the advice. I'll give that a go. It will be nice to put something a bit different to put on the dinner plates. :)

    0
    VespressoCooking
    VespressoCooking

    Reply 1 year ago

    You’re most welcome! I really hope my advice was helpful! :)

    0
    offseid
    offseid

    1 year ago

    Excellent, well-documented and photographed instructable. Well done!

    0
    VespressoCooking
    VespressoCooking

    Reply 1 year ago

    Thank you so much, offseid!

    0
    riderdiver
    riderdiver

    1 year ago

    I agree with all of the above!

    0
    VespressoCooking
    VespressoCooking

    Reply 1 year ago

    I’m glad to hear that! :D

    0
    riderdiver
    riderdiver

    Reply 1 year ago

    I'll let you know how they turn out....in Phx & on way home tomorrow...thanks for the recipe!

    0
    vbanaszak
    vbanaszak

    1 year ago

    My mouth is watering right now! This looks like the food of the gods to me.

    0
    VespressoCooking
    VespressoCooking

    Reply 1 year ago

    I knoooooow! These potato cups have quickly become my
    favorite side dish!

    1
    Prfesser
    Prfesser

    Tip 1 year ago

    This one looks like a keeper! We always have leftover mashed potatoes. BTW nutmeg goes great in a lot of potato dishes---I use it in potato soup. And it will nutmeg you sick... OK, I'll leave now...:)

    0
    MillerI
    MillerI

    Reply 1 year ago

    You're punny. But you did nutmeg me laugh ( ͡- ͜ʖ ͡°)

    0
    VespressoCooking
    VespressoCooking

    Reply 1 year ago

    :)) I’ve had an epiphany! Potatoes and nutmeg do go well together! I’ve just realized that I add a pinch
    of nutmeg to all of my favorite potato dishes (vichyssoise soup, potato gratin,
    potato dauphinoise potatoes, duchess potatoes, etc).

    0
    VespressoCooking
    VespressoCooking

    Reply 1 year ago

    Thank you so much for the idea, Mike! Can’t wait to give it a try!