Garlic Parmesan Mashed Potato Cups
These garlic Parmesan mashed potato cups are creamy on the inside with crispy golden edges, making them the perfect savory side dish for family dinners or holiday meals.
Equipment
- muffin tin
- mixing bowl
- potato masher or ricer
- saucepan
- whisk
- spoon or scoop
Ingredients
- 4 large russet potatoes, peeled and cubed
- 1/4 cup unsalted butter
- 1/4 cup milk or heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
- non-stick cooking spray
Instructions
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain well.
- Return the drained potatoes to the pot. Mash until smooth using a potato masher or ricer.
- In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute. Add the milk or heavy cream and warm gently.
- Pour the warm garlic mixture into the mashed potatoes and stir until fully combined.
- Mix in the Parmesan cheese, egg, salt, and black pepper. Stir until the mixture is smooth and well blended.
- Preheat your oven to 400°F (200°C) and lightly grease a muffin tin with non-stick cooking spray.
- Scoop the mashed potato mixture into the muffin cups, filling each one to the top. Use the back of a spoon to smooth the tops.
- Bake for 20-25 minutes, or until the tops are golden brown and slightly crisp.
- Allow the potato cups to cool for 5 minutes before carefully removing them from the muffin tin. Garnish with chopped parsley if desired and serve warm.
Notes
For extra flavor, top the potato cups with shredded cheddar or crispy bacon before baking. Use a ricer for ultra-smooth mashed potatoes. Garnish with fresh parsley for a bright finish.