If you like mashed potatoes but want something fun and in individual servings, these Garlic Parmesan Mashed Potato Cups are for you. These indulgent, crispy potato cups are filled with the deliciousness of roasted garlic and Parmesan cheese to make a perfect side dish or appetizer to serve with any meal. They’re crisp on the outside, fluffy on the inside, and simple to prepare for a crowd.
Ingredients:
- 3 large russet potatoes, peeled and cut into cubes
- Russet potatoes are starchy so they make for fluffy mashed potatoes.
- Cookings spray or butter for greasing
- To grease your baking dish or serving vessel, if you wish.
- 1 large egg
- The egg enriches the mashed potatoes and helps bind the mixture for ultra-velvety results.
- Salt and pepper, to taste
- With garlic and Parmesan, make it your own.
- 1/4 cup unsalted butter
- Butter lends these mashed potatoes a rich, creamy texture and balances the savory garlic and Parmesan.
- 1 cup grated Parmesan cheese
- The mashed potatoes get a nutty, savory flavor from both Parmesan and Ghee that make them extra special.
- 1/2 cup whole milk
- Whole milk helps the mashed potatoes blend up smooth and creamy. Or you can replace it with heavy cream for an even richer texture.
- Chopped fresh parsley (for garnish)
- Parsley is fresh and herby, and lightens the load visually and flavor-wise.
- 4 cloves garlic, minced
- The garlic is essential for giving the mashed potatoes a deep, savory flavor.
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Instructions:
Step 1: Cook the Potatoes
- Peel and cut the potatoes into cubes and place them in a big pot, covering the potatoes with cold water. Sprinkle some salt into the water.
- Add potatoes to pot of boiling water and boil on high for 15-20 min or until fork tender.
- Drain the potatoes and put them back in the pot. Let sit for a few minutes to dry out any excess moisture.
Step 2: Prep the Garlic and Butter
- As the potatoes are cooking, melt the unsalted butter in a small pan set over medium heat.
- Sprinkle in the minced garlic and allow to sauté for 1-2 minutes, or until fragrant and light golden. Don’t let the garlic brown.
- Add the garlic butter to the heat and set aside.
Step 3: Mash the Potatoes
- Mash the cooked potatoes with a potato masher or with a hand mixer until smooth and lump free.
- Slowly add the warm milk, garlic butter mixture, and grated Parmesan cheese, whisking until fully incorporated.
- Add salt and pepper to taste to the mashed potatoes.
Step 4: Add the Egg
- In a small bowl, lightly beat the large egg.
- Gradually mix the beaten egg into the mashed potato mixture. This egg will help the mashed potatoes keep their shape and develop a nice golden crust in the oven.
Step 5: Prep the muffin tin
- Preheat oven to 400°F (200°C).
- Coat the wells of a 12-cup muffin tin with cooking spray or butter to prevent sticking.
Step 6: Fill the Muffin Tin
- Drop the mashed potato mixture into the prepared muffin tin, filling each cup almost to the brim. Slightly smooth the tops with the back of a spoon.
- For this ingredient, add for extra crispiness and flavoring, sprinkle a bit of Parmesan cheese on top of each cup.
Step 7: Bake the Potato Cups
- Put the muffin tin into the preheated oven to bake for 20-25 minutes, until the tops of the potato cups are golden brown and a bit crispy.
- After baking, take the muffin tin out of the oven and let the potato cups cool for a few minutes before taking them out from the tin.
Step 8: Garnish and Serve
- Using a fork or spatula, gently remove the mashed potato cups from the muffin tin.
- Scatter freshly chopped parsley over, and serve warm as a side dish, or an appetizer.
Serving and Storage Tips:
Servings: These mashed potato cups are great as a side dish at a holiday meal or a fun appetizer at parties. Pair them with a dollop of sour cream, a drizzle of gravy or both.
Storage: Leftover potato cups can be stored in an airtight container and refrigerated for up to 3 days. When reheating, just put them in the oven at 350°F (175°C) for 10 minutes, or until warmed through.
Helpful Notes:
Russet Potatoes: The most commonly recommended potato for mashed potatoes is russet potatoes.
Don’t Overmix the Potatoes: It’s important not to overmix the potatoes, as overworking can produce a gluey texture, so mash until smooth but be mindful not to overdo it.
For Extra Crispiness: You can brush the tops of the potato cups with a bit of melted butter before baking, for extra crispiness if you’d like.
Tips from Well-Known Chefs:
Chef Jacques Pépin: “Season your mashed potatoes well with salt and pepper while you’re mashing them, because the flavors meld together as you’re mashing, and the result is a nice, perfectly seasoned dish.”
Chef Gordon Ramsay: “Roast the garlic ahead of mixing it into the potatoes for an extra deep, caramelized flavor.”
Frequently Asked Questions:
Q1: Can I use a different potatoes to make this recipe?
A1: Yes! Yukon Gold potatoes are also good, as they’re creamy, but skip waxy potatoes, like red potatoes, as they don’t mash smoothly.
Q2: Can I prepare these potato cups in advance?
A2: Absolutely! You can prepare the mashed potato mixture ahead of time and fill the muffin tin. Cover and refrigerate, then bake when it’s time to eat.
Q3: Can I use other kinds of cheese?
A3: Yes! Depending on the flavor you prefer, Cheddar, Gruyère, or mozzarella will work well in place of Parmesan.
Q4: How can I make these cups gluten free?
A4: Replace the butter with a plant-based alternative and instead of regular milk use a non-dairy option like almond or coconut milk. For a dairy-free option, you could also use vegan Parmesan cheese or nutritional yeast.
Q5: How do I prevent the mashed potato cups from sticking to the muffin tin?
A5: Make sure you grease each muffin cup well with cooking spray or butter, or you can also line the cups with parchment paper liners for easy removal.
Q6: Can I add more ingredients to the mashed potatoes?
A6: Yes! You can also stir in cooked bacon bits, chives or shredded cheese to enhance flavor and texture.
Q7: Yes, these mashed potato cups freeze well!
A7: Yes, you can freeze them! Let cool completely before transferring to a freezer-safe container. Freeze for 3 months and reheat in the oven when ready to serve.
Q8: How many servings does this make?
A8: These mashed potato cups make roughly 12 cups, which is great for side dishes for 4-6 people.
Q9: Yes, but use a 1:3 ratio of fresh garlic to garlic powder when converting.
A9: Yes, if you want, you can replace the fresh garlic with about 1 teaspoon of garlic powder, but the freshest garlic will give the best taste.
Q10: How do I make these cups egg-free?
A10: Yes, though the egg helps the cups retain their shape. If you want to skip the egg, the cups will be softer and less firm, but will still taste good.
And that goes double for these Garlic Parmesan Mashed Potato Cups! Smashed crispy on the outside and fluffy on the inside, they’re sure to be a hit at your next dinner or gathering! Enjoy!
Mashed Potato Cups
Ingredients
- 3 large russet potatoes peeled and cubed
- 4 cloves garlic minced
- 1/4 cup unsalted butter
- 1/2 cup whole milk warm
- 1 cup grated Parmesan cheese
- 1 large egg lightly beaten
- Salt and pepper to taste
- Cooking spray or butter for greasing
- Fresh parsley chopped, for garnish
Instructions
- In a large pot, add the peeled and cubed potatoes and cover with cold water. Add a pinch of salt. Boil over medium-high heat for 15-20 minutes until fork-tender. Drain and return to the pot.
- While the potatoes are cooking, melt unsalted butter in a small pan. Add minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat.
- Mash the cooked potatoes until smooth. Gradually add warm milk, garlic butter, and Parmesan cheese. Season with salt and pepper.
- Lightly beat the egg and slowly stir into the mashed potatoes.
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin with cooking spray or butter.
- Fill each muffin cup with mashed potatoes. Sprinkle extra Parmesan cheese on top of each cup.
- Bake for 20-25 minutes until golden and crispy. Let cool slightly before removing from the tin.
- Garnish with fresh parsley and serve warm.