Prep Time: 45 min.
Smashed potatoes in a muffin tin are comfort food at its finest. They are cheesy, buttery, crispy, and soft and the perfect bite-sized serving. Easy to make, they’re delicious as-is and even better with toppings!
One of my favorite things about potatoes is how versatile they can be. Whether I’m serving hasselback baked potatoes, mashed potato cups, or chicken potato soup, they always hit the spot. However, one of my family’s 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. My kids love picking their toppings, and I love that it’s a quick and easy side or appetizer for any dinner.
Ingredients You’ll Need
Please be sure to scroll down to the recipe card below for the complete details!
• Potatoes: I recommend using Yukon Gold or baby potatoes, as they’re easier to mash and have a rich, buttery flavor. However, any potato you prefer will work.
• Butter: This adds richness and contributes to the crisp exterior.
• Toppings: I use butter, cheddar cheese, heavy cream, and spring onion for a loaded baked potato experience.
How to Make Smashed Potatoes in a Muffin Tin
1. 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.
2. Smash. Add a potato to each muffin tin and use the bottom of a small glass to smash it.
3. Layer. Top each potato with another small piece of butter, sea salt, shredded cheddar, and a splash of cream.
4. Bake. Bake until the potatoes are golden and the toppings are bubbly.
Tips for Success
• Don’t overcook. Boil the potatoes just until fork-tender. Overcooked potatoes can fall apart when smashed.
• Grease well or use liners. 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. 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. 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: Swap the cheddar with Gruyère, mozzarella, or feta for a different taste.
• Herbs: Top the potatoes with fresh rosemary or thyme for a pop of bright, herbaceous flavor.
• Toppings: Add sour cream, crumbled bacon, caramelized onions, or even sautéed veggies after baking.
• Vegan: Use plant-based butter, cheese, and dairy-free cream to keep these potatoes in a muffin tin dairy-free and plant-based.
FAQs
Can I make smashed potatoes in a muffin tin ahead of time?
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.
How do I serve this recipe?
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 Delicious Potato Recipes
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.
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