Filed Under: brunch, Christmas, Easter, Potatoes, Pregnancy, Side, Thanksgiving, Under 10 Mins

Cheesy Potato Puffing Cups

Ready-made mashed potatoes lend a fabulous head start for this kid-friendly side dish.

November 8th, 2010

By LeeAnne Wright
Prop Styling by Arren Williams

"Using pre-made potatoes makes preparation a snap. Kaitlyn helped make these, and Nolan, who called them 'mashed potato clouds,' said, 'The clouds taste really good. Where's the cheese? I taste cheese. Where is it?'" Teresa Alexander, mom of Kaitlyn, 10, and Nolan, 4, Cochrane, Alta.
Makes 8 servings
Prep Time
10 minutes

Prep to Table Time

40 minutes
  • 2 tbsp butter (for greasing)
  • ⅓ cup dry seasoned breadcrumbs
  • 2 eggs, plus 1 additional egg yolk
  • 1 cup shredded Swiss or Gruyere cheese, divided
  • 2 lb pkg refrigerated mashed potatoes (smooth, not homestyle)
  • Fine chili powder
  1. Preheat oven to 375°F.

  2. Grease a muffin tray or 8 6-ounce ramekins with butter. Dust the inside of each cup with bread crumbs.

  3. Using a mixer, combine the eggs, three-quarters of the cheese and the mashed potatoes. Season with salt and pepper.

  4. Fill each of the cups with the potato mixture. Smooth tops and sprinkle with remaining cheese and chili powder. Place ramekins or muffin tray on a sheet pan and bake for 15 minutes. Increase the temperature to 425°F and bake for another 15 minutes or until puffed and golden brown. Serve immediately or make ahead and reheat just prior to serving.

Nutrients Per Serving

281 calories, 18 g fat, 278 mg calcium, 474 mg sodium, 18 g carbohydrates, 2 g fibre, 12 g protein. Excellent source of calcium and vitamin B12. Good source of phosphorus, selenium and zinc.

Cheesy Potato Puffing Cups
Photography by Michael Alberstat

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