Prep Time: 45 min.
Cheesy Smashed Potato Cups are the perfect crispy side dish everyone will love.
Simply cook the potatoes, place them in a buttered muffin pan, and then smash each potato flat with the bottom of a glass.
Top with butter, shredded cheddar cheese, heavy cream, and flaky sea salt.
Bake until bubbly and golden.
Feel free to add any toppings, such as pesto, sour cream, or crunchy bacon - even burrata and slow-roasted cherry tomatoes would be delicious.
For a fun twist on this recipe, you can even make leftover mashed potato cups.
Ingredients
- muffin tin
- 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
- pepper
Instructions
Makes 12.
1. Preheat the oven to 180° C / 355°F.
2. Wash the potatoes.
3. Place the potatoes in a pot. Cover with cold water and bring to a boil.
4. When the water is boiling, add a pinch of sea salt.
5. Reduce the heat to simmer.
6. Cook until tender (this should take 10-15 minutes, depending on the size of your potatoes).
7. Stick a small piece of butter (or use muffin liners) in each hole and top with a cooked potato.
8. Smash the potatoes flat using the bottom of a small glass.
9. Top with a knob of butter, a sprinkle of sea salt, shredded cheddar, and a splash of cream.
10. Bake in a hot oven (180° C / 355°F) until bubbly and golden (18-20 minutes).
11. Allow to set for 5 minutes in the pan.
12. Remove carefully.
13. Top with chopped fresh spring onion (or chives) and sea salt.
14. Serve.
