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Six golden-brown baked egg muffins topped with chopped green herbs are arranged on a white round serving board, next to a sprig of basil and a bowl of cheesy smashed potatoes on a gray surface.
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Cheesy Smashed Potatoes

Buttery and crispy, these smashed potatoes are made in a muffin tin and topped with cheese!
Prep Time10 minutes
Cook Time35 minutes
Resting Time5 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: crispy potatoes, fried potato, smashes potatoes
Servings: 12 cups

Equipment

  • muffin tin

Ingredients

  • 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

Instructions

  • Preheat the oven to 180° C / 355°F.
  • 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 (180° C / 355°F) 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

Calories: 251kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 96mg | Potassium: 913mg | Fiber: 5g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 42mg | Calcium: 91mg | Iron: 2mg