I am a huge fan of mashed potatoes. I will take them any way I can get them. However, my family are definitely UN-fans of them. They really, really don’t like them. Sigh – so I don’t make them much – read that as NEVER. So, I have to content myself with having them at family get togethers where my other family members are mashed potato lovers also. So, when I stumbled upon this recipe that took mashed potatoes and made them into what appeared to be crispy cups, I was interested. Maybe by making them this way – they would like them. It was worth a shot. So, when my Mom gave me a dish of left over mashed potatoes, I thought – now is my chance. But it didn’t seem to be quite enough. So, I won’t tell a lie – I made a package of instant mashed potatoes that I had hidden in my cupboard for a quick mashed fix. Here’s the way it came out.
Mashed Potato Cups
4 cups Mashed Potatoes (I used 2 cups plain, and 2 cups of instant loaded baked potato mix- already made)
3 Tbsp Melted Butter (I simply put some butter on top instead of melting it first)
4 Slices American Cheese
4 Tbsp Parmesan Cheese
Preheat oven to 375 degrees (more on this later). I mixed up the instant mashed potatoes and mixed them with the homemade mashed potatoes. I sprayed 2 full sized muffin tins with non-stick cooking spray. I put a scoop of mashed potatoes in each cup – filling it level. I didn’t melt my butter first – instead choosing to simply put some cold butter on top of each one.
I put the muffin pans on a cookie sheet and placed in the oven. The original recipe said about 20 minutes. After 20 minutes – they didn’t even look slightly brown. But I am not sure my oven settings are accurate – it is a very old stove. So, I increased my oven temperature to 450. I left them in there approximately 15 more minutes. When I looked they were sort of browned. But not crispy at all. Unfortunately, I had held off dinner as long as I could. I had to finish them up. I pulled the cookie sheet out, sprinkled the Parmesan cheese on top, then broke each slice of American cheese into 4 pieces, placing one piece on top of each. I then put the tray back into the oven for 5 minutes. When I pulled them out, the cheese was melted, and they looked good – but not crispy at all.
They did scoop out of the muffin tins fairly easily, they did not stick. And they did sort of hold their shape, but they were not solid like I thought they would be. The up side was – I got to eat mashed potatoes for dinner. Another bonus was after tasting a few bites, my youngest said that he thought he might like mashed potatoes which made me happy. But not at all what I thought they should have turned out like.
While I thought this was a good idea, it did not turn out like I thought they would. Perhaps if my oven had been set higher to begin with, or if I had been able to leave them in longer, they would have been crispier like I wanted them to be. As it was – they only tasted like a pile of mashed potatoes with cheese on top. I will probably try this recipe again, raising the temperature, and leaving more time for them to stay in the oven to see how crispy they can get. But still – yum. Mashed potatoes.