Make these cheesy mashed potato cups encrusted with gluten free bread crumbs for your holiday meal, special occasion, or an every day dinner. They can easily be made in advanced. Just pop them in a muffin tin and reheat in the oven. The mashed potatoes contain cheese and then topped with more – a cheese lover’s dream!
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Cheesy Gluten Free Mashed Potato Cups
51
Yield: Makes 24 servings.
Cheesy mashed potato cups encrusted with butter and gluten free bread crumbs creating a lovely and flavorful side dish. A sure crowd-pleaser.
Ingredients:
2 lbs. russet potatoes, peeled and cubed
2 Tablespoons heavy whipping cream
4 oz. (2 cups, not packed) shredded cheddar cheese, divided
4 Tablespoons grated Parmesan cheese (fresh or Kraft)
2 Tablespoons unsalted butter
Salt and white pepper, to taste
1 Tablespoon unsalted butter
1/2 cup gluten free bread crumbs*
Instructions:
To make the mashed potatoes, add potatoes to a large saucepan, cover with water, and bring to a boil. Drain potatoes and add the large bowl of your mixer.
Preheat oven to 425°F.
Add 1 3/4 cups cheddar cheese, 3 tablespoons Parmesan cheese, cream, and 3 1/2 tablespoons butter. Whip until fluffy and cheese melts, season with salt and pepper, and set it aside.
Holding 1 tablespoon of butter with your fingers (or using a plastic sandwich bag), and butter 12 muffin tins.
Dust the cups with bread crumbs, shake out any excessive crumbs onto a baking sheet, and store the excess crumbs.
Scoop the mashed potatoes into the cups. (Using a spring-action ice cream scooper is helpful for this step.)
Top with remaining 1/4 cup cheddar and 1 tablespoon Parmesan cheese.
Transfer the muffin pan to the oven and bake for 23 minutes.
Transfer muffin pan to a wire rack to cool for 6 minutes. While the mashed potato cups are cooling, using a knife, loosen the sides of the potato cups from the pan.
Invert muffin pan onto a baking sheet and re-invert. Serve mashed cups warm. (They retain their heat well.)