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Cheesy Smashed Potatoes are baked in a muffin tin, and are truly the best comfort food!
They are buttery, crispy, soft, and the perfect bite-sized serving. Theyโre delicious as-is and even better with toppings!
One of my favorite things about potatoes is how versatile they can be. Whether Iโm serving hasselback baked potatoes, mashed potato cups, or chicken potato soup, they always hit the spot. However, one of my familyโs absolute favorite ways to enjoy the starchy vegetable is to bake it in muffin tins!
Inspired by sheet pan smashed potatoes, this recipe results in tender potatoes with golden edges and a soft center. I love that itโs a quick and easy side or appetizer for any dinner.
Recipe Tip
Pick your own toppings for a personalized meal.
Cheesy Smashed Potatoes Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Potatoes:ย I recommend using Yukon Gold or baby potatoes, as theyโre easier to mash and have a rich, buttery flavor. However, any potato you prefer will work.
- Butter:ย This adds richness and contributes to the crisp exterior.
- Toppings:ย I use butter, cheddar cheese, heavy cream, and green onion for a loaded baked potato experience.
- Seasonings: Sea salt and pepper.
How to Make Smashed Potatoes in a Muffin Tin
- Boil the potatoes. Wash the potatoes, and submerge them in cold water in a large pot. Bring the liquid to a boil. Add a generous pinch of salt. Then, simmer until the potatoes are fork-tender. Place a small piece of butter in each muffin tin.
- Smash. Add a potato to each muffin tin and use the bottom of a small glass to smash it.
- Layer. Top each potato with another small piece of butter, sea salt, shredded cheddar, and a splash of cream.
- Bake. Bake until the potatoes are golden and the toppings are bubbly.
Tips for Success
- Donโt overcook.ย Boil the potatoes just until fork-tender. Overcooked potatoes can fall apart when smashed.
- Grease well or use liners.ย To avoid sticking, add a small piece of butter to the base of each muffin tin, or use parchment liners for easy removal.
- Smash gently.ย Use the bottom of a small glass or jar to flatten each potato just enough to create a cup shape. Too much force can cause them to break apart.
- Rest before serving.ย After baking, let the potato cups cool for a few minutes in the tin before removing. This helps them firm up and hold their shape.
Possible Variations
- Cheese:ย Swap the cheddar with Gruyรจre, mozzarella, or feta for a different taste.
- Herbs:ย Top the potatoes with fresh rosemary or thyme for a pop of bright, herbaceous flavor.
- Toppings:ย Add sour cream, crumbled bacon, caramelized onions, or even sautรฉed veggies after baking.
- Vegan:ย Use plant-based butter, cheese, and dairy-free cream to keep these potatoes in a muffin tin dairy-free and plant-based.
How to Store Leftovers
Refrigerate leftover potatoes in an airtight container and enjoy them within 2 days.
FAQs
Bake them in the oven preheated to 180ยฐ C / 355ยฐF until warmed through.
Yes! You can assemble the potatoes and refrigerate them in the muffin pan for up to 1 day. To serve, bake as directed, adding a few minutes as needed, and serve warm.
These potatoes make a delicious appetizer or side dish with protein-rich main courses, such as chicken, steak, or tortilla pockets. Or, serve them as a breakfast or brunch option, topped with a poached egg.
More Potato Sides
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 12 cups
Cheesy Smashed Potatoes
Equipment
Ingredientsย
- 12 medium potatoes
- 50 grams butter, 1.7 oz
- 100 grams cheddar cheese, 3.5 oz
- 80 ml heavy cream, 1/3 cup
- 1 spring onion, green onion
- sea salt, to taste
- pepper, to taste
Instructionsย
- Preheat the oven to 180ยฐ C / 355ยฐF.
- Wash the potatoes.
- Place the potatoes in a pot. Cover with cold water and bring to a boil.
- When the water is boiling, add a pinch of sea salt.
- Reduce the heat to simmer.
- Cook until tender (this should take 10-15 minutes, depending on the size of your potatoes).
- Stick a small piece of butter (or use muffin liners) in each hole and top with a cooked potato.
- Smash the potatoes flat using the bottom of a small glass.
- Top with a knob of butter, a sprinkle of sea salt, shredded cheddar, and a splash of cream.
- Bake in a hot oven (180ยฐ C / 355ยฐF) until bubbly and golden (18-20 minutes).
- Allow to set for 5 minutes in the pan.
- Remove carefully.
- Top with chopped fresh spring onion (or chives) and sea salt.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
