Recipe: Cheesy Potato Cups (using mashed potatoes and Parmesan)

CHEESY POTATO CUPS



5 tablespoons butter, divided use
1 cup diced onion
3 cups mashed potatoes
2 eggs, beaten
2/3 cup grated Parmesan cheese
Salt and pepper
Hot cooked vegetables (for serving)

Preheat the oven to 400 degrees F.

Melt 1 tablespoon of the butter in a small saute pan, and saute the onion until limp, 3-5 minutes.

In a bowl, combine the onion, mashed potatoes, eggs, and cheese. Season to taste with salt and pepper.

Melt the remaining 4 tablespoons butter. Brush 1 dozen nonstick muffin cups with butter. Press the mashed potatoes into the cups, making the sides and bottom 1 1/4-inches thick. Brush the potato cups with melted butter.

Bake the potato cups for 20-30 minutes or until golden brown. The potato cups will slip out of the muffin tin easily.

Fill the cups with hot vegetables and serve immediately.

Makes 6 servings (2 per person)
Source: Joy of Gardening Cookbook by Janet Ballantyne