Description
Mashed potato cups are crispy on the outside and creamy inside, baked to golden perfection in muffin tins. These bite-sized treats are perfect for family dinners, brunches, or potlucks. Customizable with cheese, herbs, or veggies, they’re an easy and delicious twist on classic mashed potatoes.
Ingredients
For the Mashed Potatoes:
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4–5 medium Yukon Gold or Russet potatoes, peeled and cut into chunks
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4 tbsp butter
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1/4 cup milk (or plant-based milk for dairy-free)
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Salt and pepper to taste
For the Cups:
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1 1/2 cups shredded cheese (cheddar, mozzarella, or your choice)
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1/4 cup chopped fresh herbs (such as parsley or chives)
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1/2 tsp garlic powder
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1/4 cup breadcrumbs (optional, for texture)
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Additional cheese for topping (optional)
Instructions
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Prepare the Mashed Potatoes:
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Boil the potato chunks in salted water for 15-20 minutes, or until soft.
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Drain well, then mash the potatoes with butter, milk, salt, and pepper. Let them cool slightly.
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Mix the Ingredients:
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Stir in shredded cheese, chopped herbs, garlic powder, and breadcrumbs. Adjust the seasoning to taste.
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Assemble the Cups:
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Preheat the oven to 400°F (200°C).
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Grease a muffin tin well or use silicone muffin liners.
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Spoon the mashed potato mixture into each muffin cup, pressing gently to shape.
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Top with extra cheese or herbs, if desired.
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Bake:
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Bake for 20-25 minutes until the tops are golden and slightly crispy.
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Let them cool for 5 minutes before removing them from the tin.
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Notes
For a dairy-free version, substitute with plant-based butter and milk.
You can add cooked vegetables or meats like sautéed spinach or shredded chicken for added flavor.
These cups freeze well. Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American