Fill these bowls with buttered peas, steamed asparagus, sugar snaps, scrambled eggs, creamed chicken or ham, or anything (which is nearly everything) that tastes good with mashed potatoes.
Yield: Makes 3-inch cups
- 1 1/2 cups plain mashed potatoes
- 3/4 cup grated cheese, such as sharp cheddar or Gruyere
- 1 large egg yolk
- Freshly ground black pepper
Preheat oven to 375 degrees.
Using a muffin tin, coat 6 cups with nonstick spray oil, or use a nonstick cupcake or mini-Bundt pan.
In a medium bowl, combine the potatoes, cheese and egg yolk, and season with salt and pepper to taste. Divide the mixture among the 6 cups and press it to the sides of the muffin tin or cupcake pan or mini-Bundt pan, creating small bowls. Leave the tops jagged if you like, or press them smooth.
Bake about 25 minutes. Let cool a few minutes, then run a small spatula or paring knife around the edges before removing the bowls from the pan. Fill and serve while hot.
If made ahead of time and brought to room temperature, these cups can be reheated on a baking sheet at 400 degrees for about 6 minutes.
Adapted from Lisa Cherkasky, a cook, writer and food stylist who lives in Arlington.
Tested by Lisa Cherkasky.
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