My muffin pan is certainly seeing a lot of action these days, ever since I discovered that I can make breakfast, lunch, dessert, and more in it. After seeing a few recipes online for baked mashed potatoes I knew I had to try them the next time I had left over potatoes. Now personally I like my mashed potatoes a little lumpy and with skins on them, but if you don’t that’s fine. I added a heaping amount of cooked spinach to these to cut down on the carbs and give them a boost of iron and other vitamins. Plus I just really love spinach. If you added some finely chopped artichoke hearts (about 1 cup and only use 2 cups potatoes) you can make mini spinach artichoke dip cups. Mmmm, now that’s what I’m talking about.
You will need:
3 cups leftover mashed potatoes
1 packaged thawed frozen chopped spinach
1 teaspoon garlic powder
1 teaspoon salt
3/4 cup shredded sharp cheddar cheese plus 1/4 cup for sprinkling on top.
Still have left over mashed potatoes? Try one of these ideas!
- Preheat oven to 375°F. Spray a muffin pan with nonstick spray.
- Mix all of the ingredients except for the 1/4 cup cheese in a medium to large bowl. Scoop out the potato mixture into the muffin pan. Sprinkle with the remaining cheese.
- Cook for 30-35 minutes or until the sides of the cups begin to brown.
- Allow to cool in the pan for at least 15 minutes. Serve warm.