Ingredients
3-1/2 pounds cubed peeled potatoes1/2 cup 2% milk1/4 cup butter1 teaspoon salt1/8 teaspoon pepper1-1/3 cups plus 2 tablespoons shredded Colby-Monterey Jack cheese, divided2 teaspoons dried parsley flakes
Preparation
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 1 pan for up to 3 months. Bake the remaining pan, uncovered, at 350° 15-20 minutes or until heated through and cheese is melted.
To use frozen potato cups: Thaw in the refrigerator. Bake as directed.
