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Sometimes, it’s the simplest side dish that ends up stealing the show—and oh my goodness, these Garlic Parmesan Mashed Potato Cups have become one of those “why didn’t I think of that before?” recipes at my place. I still laugh thinking about the looks on my family’s faces the first time I served them… like, is this a cupcake? Is this dinner? Is it both? One bite into those crispy edges with that pillowy, cheesy center, and suddenly, nobody even cared about the main dish (sorry, chicken!).
What I absolutely adore is how these little potato cups turn good old mashed potatoes—already cozy, already fabulous—into something you can literally pick up with your hands. They’re perfect for snacking on game night, or lined up along a holiday roast. And, honestly, both kids and grown-ups will be circling the platter. Best part? You can make them ahead and rewarm before serving. Comfort food with a major cute factor? Oh, yes please.
Why You’ll Love It
- You get that golden, crispy edge with the creamiest, softest middle. (Truly, it’s the texture I crave all year!)
- There’s roasted or sautéed garlic tucked inside—think mellow, cozy flavor, nothing harsh.
- They’re served in cute individual portions. No more wrestling over the serving spoon or feeling left out of the last scoop.
- Perfect for making ahead—such a lifesaver on holidays or for potlucks.
- Totally customizable: swap cheeses, toss in bacon, or try fresh herbs (more ideas just below!).
Ingredients
This is that “pull it all together from what you’ve got” kind of recipe, which is basically my favorite. Here’s what you’ll need, plus a few little cook’s notes (because, hey, real life happens):
- 3 large russet potatoes: I lean on russets for this—fluffier, sturdy mash. Yukon Golds are richer and buttery, so if those are what’s rolling around your potato bin, use those. You really can’t go wrong.
- 4 cloves garlic, minced or roasted: Don’t skimp! If you’re a little garlic-shy, use 2 cloves instead. Roasted is divine, but even just a quick sauté does the trick.
- ¼ cup unsalted butter: Salted works too, just go easy on adding extra salt later.
- ½ cup whole milk, warmed: 2% or even skim will work, or use half & half for extra richness if you’re trying to impress.
- 1 cup grated Parmesan cheese, plus extra for topping: No shame if it’s the stuff from a can, but freshly grated Parm just sings here.
- 1 large egg, lightly beaten: This is what holds everything together and makes them puff up a bit (almost a soufflé vibe!). Trust me, they need it.
- Salt and pepper, to taste: Season as you go—tasting is part of the fun and makes a world of difference.
- Cooking spray or butter, for greasing: Vital, truly. No one wants to scrape stuck potato crust out of the muffin tin.
- Chopped parsley, for garnish (optional): It makes everything look instantly festive and bright, but skip it if you don’t have any.
Directions
1. Preheat your oven to 400°F (200°C). Grab a standard 12-cup muffin tin and give it a super generous greasing—either with soft butter (for bonus yum) or a thick coat of cooking spray for quick clean-up. Don’t skimp here!
2. Get your potatoes prepped. Peel and cube them—aim for about 1½-inch chunks so they cook evenly. Toss the pieces into a big saucepan, cover them with cold water (starting with cold water means even cooking), throw in a generous pinch of salt, and bring to a boil.
3. Boil until super tender. Let the potatoes simmer 15-20 minutes, or until a fork slides in with no resistance. Drain well, then let them sit in the colander for a minute or two so extra steam evaporates (this helps the texture stay light and fluffy, not gummy!).
4. While potatoes cook, make your garlic butter. In a small skillet, melt the butter over medium heat and add your garlic. Sauté just until fragrant and softened—about 1 minute. Watch closely so the garlic doesn’t brown! (If you went the roasted garlic route, just mash it directly into the melted butter.)
5. Mash things up. Return the drained potatoes to their pot. Mash until they’re as fluffy or as rustic as you like—hand masher, electric beaters, even a sturdy fork (hey, we do what we can!). Pour in your warm milk, stir in the garlicky butter, a good cup of Parmesan, and season with salt and pepper. Give it a taste—you deserve a few bites—then adjust seasoning if needed.
6. Let them cool slightly, then add the egg. Give your mash a few minutes (maybe 3-5) to cool down—just to prevent any accidental scrambled egg bits. Stir in the lightly beaten egg. The potatoes will get glossy and hold together just right.
7. Fill the muffin tin. Spoon the mixture into your prepared muffin cups. Don’t pack them down flat—just scoop gently and smooth the tops a bit (an ice cream scoop is sort of magical here). Top each cup with a pinch of extra Parmesan. That’s your crispy golden “crown.”
8. Bake for 20–25 minutes. You want those edges deep golden and the tops puffed up a bit. Let the cups sit for 5 minutes, then gently loosen them with a thin spatula or knife. Most will pop right out (and the stubborn ones come free with a little gentle wiggling—promise).
9. Garnish and serve. Sprinkle with parsley if you’re feeling fancy, then serve warm. Watch them disappear faster than you can say “potato.”
Variations
- Extra Cheesy: Try swapping in Gruyère, Swiss, sharp cheddar, or even a feta-Parmesan combo. It’s hard to go wrong with more cheese.
- Bacon & Chive: Stir in crisp bacon bits and a handful of snipped fresh chives for a loaded baked potato vibe.
- All-out Loaded: Add a dollop of sour cream to the mash, pile on extra cheddar, and top with sliced green onions. No one complains about these.
- Dairy-Free/Vegan: Use vegan butter, your favorite non-dairy milk (oat and almond have great texture), and a couple spoons of nutritional yeast for the cheesy flavor. Honestly? Way tastier than you’d guess!
- Piped for Parties: If you want to impress, pipe the mashed potatoes into the tin in swirled mounds with a pastry bag fitted with a large star tip. Insta-worthy and just plain adorable.
Storage & Reheating Tips
If you have any leftovers (big “if” in my house), these reheat beautifully. Pop cooled potato cups into an airtight container and refrigerate up to three days. When you crave another, set them on a baking sheet and bake at 350°F for about 10 minutes. The edges will re-crisp right up—sometimes even crunchier than Day One!
Freezing is easy too: wrap each cooled cup in plastic, then store in a freezer bag. They’ll keep three months. To reheat, bake from frozen at 350°F for 15–20 minutes. If you’re in a hurry, just nuke one in the microwave—a tad less crispy, but still totally snuggly and satisfying.
Oh, and pro tip: they make a fantastic grab-and-go breakfast—my teenagers are obsessed and I’ll admit, I’ve tucked a few in my own work lunchbox too. Weekday wins, right there.
FAQs
Can I use different potatoes? Absolutely! Yukon Golds are a little denser but honestly, they’re dreamy—just let them steam dry a bit extra after draining, so the cups hold their shape.
Can I make these ahead? Yes, yes, yes. You can mash and fill the muffin tins, cover, and stick in the fridge overnight. Just bake straight from cold (add a couple minutes to the timer and you’re golden).
What if I don’t have a mixer? You don’t need one! I usually mash by hand (bonus arm workout), but a potato ricer or a fork absolutely works. Rustic is charming—and easier after a long day!
Do I need to peel the potatoes? For tidy little cups, I recommend it—the skins can get chewy and might keep the cups from holding together, especially if you’re after a party-pretty look.
Can these be made without eggs? You bet. They’ll be a bit more delicate but still delicious. Add another tablespoon of melted butter and just a bit more cheese for stability, or use a flax egg if you’re keeping it vegan.
How do I get the tops extra crispy? Give the tops a brush with melted butter right before baking, or pop the pan under the broiler for a minute at the end (but watch closely—those crispy shards go from golden to charred fast!).
Conclusion
If you’re one of those people (like me!) who always “accidentally” piles mashed potatoes extra high at Thanksgiving, or you just love your comfort food with a cute twist, these Garlic Parmesan Mashed Potato Cups are your new best friend. They’ve got all the good stuff—golden crispy edges, soft cheesy centers, and loads of cozy, homemade flavor—plus, you can pick them up with your hands. Perfect for potlucks, busy weeknights, or holiday tables where mashed potatoes always vanish first.
I’d really love to hear how you put your own spin on these—did you add bacon? Go veggie? Or maybe they made someone smile at dinner? Drop your favorite tweaks, holiday stories, or questions in the comments below (I read every single one!), and if you share a pic online, please tag me. Let’s make potatoes the true star of the table for once!
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.