Mashed Potato Cup Cakes Recipe kchurchill5 – a delicious recipe with potatoes, cottage cheese, eggs, scallions, parsley, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel, quarter your potatoes and boil in salted water until for tender.
2
Drain and then return to the pot on the stove to lightly dry the potatoes so all the water is out of them.
3
Mash the potatoes well.
4
If you have a potato ricer use that, just make sure they are finely mashed with no lumps.
5
Now make the egg mixture.
6
Beat the eggs, cottage cheese, salt and pepper until fluffy.
7
Add the scallions and parsley to the potatoes and then gently fold in the egg mixture.
8
Spray a muffin tin with Pam and fill each cup 3/4 to almost full.
9
Bake at 450 for 10 minutes on the middle rack, then reduce to 425 and cook 15 minutes more.
10
The last minute I sprinkle the cheese on top and return to the oven to melt.
11
Let cool a few minutes before removing from the tin.
635
kcal
Calories
29
g
Fat
60
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 lbs potatoes, peeled and quartered, 1 cup small curd cottage cheese, 4 eggs, 3 scallions diced fine, green and white, and more.
Yes, Mashed Potato Cup Cakes Recipe kchurchill5 falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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