The other day I made these baked cheddar mashed potatoes on a whim. I had a package of instant mashed potatoes in the cupboard and decided to use them for my experiment. I would prefer making homemade, but these were actually quite tasty and I'd probably use the instant again just because it was so simple.
One the other hand, I think the baked cheddar mashed potatoes would have a better consistency with homemade. I imagine these potatoes would taste great using other kinds of cheese. I bet bleu cheese, mozzarella, or a parmesan/mozzarella blend would be great.
I used instant Baby Red potatoes, which added a hint of color. The next time, I'm going to add bacon bits for additional flavor. This recipe takes about 15 minutes total and is a good stand-in when time is limited.
BAKED CHEDDAR MASHED POTATOES
Prep Time: 10 minutes
Bake Time: 5 minutes
1 package instant Baby Red potatoes
Water (as per directions on potatoes)
2 Tablespoons unsalted Butter
½ teaspoon each Sea Salt and freshly ground Black Pepper, optional
½ cup Sharp Cheddar Cheese
8 cupcake tins
1. Preheat oven to 400 degrees Fahrenheit.
2. Prepare potatoes according to package directions. Add butter and gently mix with water and instant potatoes. Cover and set aside for 5 minutes. Add cheddar cheese right before filling cupcake tins.
3. Insert cupcake tins into muffin pan. Using ice cream scoop, fill each tin ¾ full of cheddar cheese potato mixture.
4. Bake for 4 to 5 minutes, or until tops turn golden brown. Remove from oven and serve immediately.