Cheesy Leftover Mashed Potato Cups

I wonder if there's anyone out there who doesn't love mashed potatoes.I absolutely adore them but each and every time I'm about to make them, I get overzealous and I make more than I could possibly eat. While fresh and warm, mashed potatoes are a delicious, rich and scrumptious side dish. On the other hand, when they are cold, they become dry and tasteless and not once did I have to throw them away. To prevent food waste, I discovered a wonderful way to recycle them: potato cups with cheddar cheese and chives. These cups are so easy to make, they are budget-friendly and they taste divine. They have a crunchy crust and a creamy and flavorful filling. These adorable cups are as fluffy as a cloud and they are ready in about 30 minutes. You won’t believe how some flavorless leftovers can turn into something so delicious!

The recipe:
www.vespresso.cooking/en/potato-cup

Ingredients (for 12 potato cups):

• 500g leftover mashed potatoes*
• 100g grated cheddar cheese
• 3 large eggs
• 5g chives **
• a pinch of nutmeg
• 1 Tbsp butter
• 2 – 3 Tbsp breadcrumbs

Tools:

• a non-stick muffin tray
• a sharp knife
• a cutting board
• a tablespoon or an ice cream scoop
• a large bowl
• a grater

Abbreviations:

• tsp = teaspoon
• Tbsp = tablespoon

Notes:

* This recipe can be prepared for dinner with mashed potatoes from lunch. You can also use day old mashed potatoes.

** Instead of chives you can use finely chopped scallions, parsley or dill.

Arrange a rack in the middle of oven and preheat the oven at 220°C / 425°F (gas mark 7).

Take a muffin tray and coat each cup with a thin layer of butter and then sprinkle some bread crumbs. Give the tray a good shake to make sure all the sides are well coated with bread crumbs. Remove the excess. This step is optional. Even though I use a non-stick muffin tray, I like to butter it to make sure my potato cups won't stick.

Take the grater and carefully grate the cheese.
Wash the chives and pat them dry. Use a sharp knife to chop them finely.

Place the mashed potatoes in a large bowl.

Add the eggs, chopped chives, a pinch of nutmeg and about 75g (about three quarters) of grated cheese.Stir with whisk (or with a spatula) until well combined.

Use a tablespoon (or an ice cream scoop) to divide the cheesy potato mixture evenly into the prepared muffin tray, packing the potatoes down into each cup. Make sure each one is about 2/3 filled.

Sprinkle the remaining cheese over the cups.

Bake in the preheated oven for about 20 – 25 minutes, or until puffed and golden brown.

After they are baked, let them cool in the pan for 5 minutes. Use a vegetable knife to gently release them from the pan.

They are delicious hot, while the melted cheese is stringy. They are also tasty cold, for breakfast.