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Need a crowd-pleasing side dish for your next lunch or dinner party? Cheesy, fluffy, and comforting, these Mashed Potato Cups will steal the show whether you want to wow your family at dinner or elevate your midday meals.
With a crispy exterior and fluffy center, these cups are a tasty twist on traditional comfort food and surprisingly easy. Similar to my Individual Dauphinoise Potatoes, they are equally suited for everyday as they are for special occasions.
I love to make them when we have mashed potatoes from the day before. It’s a great way to upcycle those leftovers without feeling like we’re eating the same thing two days in a row. I’ve included my recipe for mashed potatoes below in the FAQ section, so you can still make these with or without leftovers to hand.
Use a regular or even a mini muffin tin (if you prefer bite-sized appetizers). Sprinkle the warm cups with fresh chives, green onions, or a dollop of sour cream. Enjoy!
Mashed Potato Cups Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
• Mashed potato: Use cold, leftover mashed potatoes for the best results. Let it cool first if you make mashed potatoes specifically for this recipe.
• Sour cream: I use this to help make the mixture light and fluffy.
• Egg: The whisked egg holds everything together.
• Melted butter: This prevents the potato cups from sticking to your muffin pan.
• Cheddar cheese: Top sharp cheddar cheese onto your cups for a tasty, melted cheesy topping.
• Fresh chives: Add chopped fresh chives to the mixture for a subtle, sweet hint of onion. Sprinkle on top of the finished product, too, for garnish.
How to Make Mashed Potato Cups
1. Mix all the ingredients in a bowl.
2. Brush a muffin tin with melted butter (you can also use cooking spray).
3. Scoop the mashed potato mixture into your muffin tin.
4. Brush the potato cups with melted butter.
5. Top with shredded cheese.
6. Bake for 30-32 minutes at 175°C (350°F) until golden.
7. Cool the cups in the pan and lift them carefully with a fork.
Tips for Success
• Use cold mashed potato so the ingredients hold together.
• If the mashed potato mixture is too compact, add a splash of milk.
Possible Variations
• Swap cheddar cheese with gouda, parmesan, or crumbled feta.
• Add roasted garlic for sweetness and flavor (or use two cloves of freshly minced garlic).
• Sprinkle the baked cups with green onion, chives, thyme, sour cream, or jalapeños.
• Use a regular or mini muffin tin (please note the bake time will be shorter for the mini size).
FAQs
You can make it: Peel and quarter 1 kilo of potatoes and add them to a large pot. Cover with water. When the water boils, turn down the heat to medium. Cook for 18-20 minutes until the potatoes are cooked and fall apart when you stick a fork in them. Drain the water. Mash the potatoes back into the warm pot using a potato ricer. Add 3-4 tablespoons of butter until melted. Top with 100 ml of milk and whisk until absorbed. You can add more milk until you have your desired consistency. Sprinkle with sea salt and pepper to taste. Allow to cool and use the required amount for this recipe.
Feel free to add your favorite ingredients. Tasty additions include finely chopped bacon, cooked chicken, spinach, chorizo, fresh garlic, feta, or a drizzle of chili oil.
They make a delicious side dish at dinner with a green salad and a protein of your choice. I especially like to serve them with pulled chicken and my Tricolore salad with avocado cream.
More Potato Side Dishes:
Mashed Potato Cups
Equipment
Ingredients
- 550 grams mashed potato, cold
- 2 tablespoons sour cream, or creme fraiche
- 1 egg, whisked
- 25 grams butter, melted
- 150 grams cheddar cheese, shredded
- 1 tablespoon chives, fresh, chopped
- sea salt, to taste
- pepper, to taste
Instructions
- Turn on the oven to 175°C (347°F).
- Mix all the ingredients in a bowl. Reserve 50 grams of shredded cheddar.
- Brush the muffin tin cavities with melted butter.
- Spoon the potato mixture into the tin (you can use an ice cream scoop).
- Brush the top of the potato cups with the remaining melted butter.
- Add the rest of the shredded cheese on top.
- Bake the cups for about 30 minutes until golden and bubbly.
- Let the muffins cool slighty in the tin.
- Cut along the edges with a sharp knife, then lift the cups carefully with a fork.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
