Garlic Parmesan Mashed Potato Cups are individual servings of creamy garlic mashed potatoes baked in a muffin tin until the edges are golden and crisp and the Parmesan on top is toasty. They are an easy, make-ahead side for a holiday dinner, a Sunday roast or a party buffet.
How to make mashed potato cups: Boil and mash russet potatoes, stir in warm milk, garlic butter, Parmesan and a beaten egg, fill a greased 12-cup muffin tin, top with the remaining Parmesan and bake at 400°F for 20 to 25 minutes.
Why You’ll Love It
- Individual portions: 12 neat cups, easy to serve at a crowded table.
- Crisp and creamy: golden edges outside, soft mashed potatoes inside.
- Garlic butter flavor: the garlic is cooked in butter first, so it is sweet, not sharp.
- Make-ahead friendly: mash and fill the tin ahead, bake when you need them.
Ingredient Notes
Russet potatoes: Three large russets, peeled and cubed. Russets mash light and fluffy and hold their shape once baked.
Garlic and butter: Four cloves cooked in 1/4 cup of butter for a minute or two. Cooking the garlic takes away its raw bite and flavors all the butter.
Warm whole milk: Warm milk mixes into hot potatoes smoothly; cold milk cools them and makes them gluey.
Parmesan: One cup, grated. Most goes into the mash for flavor, and a little goes on top to brown into a crisp, cheesy cap. I grate it finely so it melts into the potatoes.
Egg: One egg, lightly beaten, helps the cups hold their shape so they lift out of the tin whole.
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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, divided
- 1 large egg, lightly beaten
- Salt and pepper, to taste
- Cooking spray or butter, for greasing
- Fresh parsley, chopped, for garnish
How to Make Mashed Potato Cups
1. Boil the potatoes. Put the potatoes in a large pot, cover with cold water and add a pinch of salt. Boil over medium-high heat for 15-20 minutes until fork-tender. Drain and return them to the pot.
2. Make the garlic butter. While the potatoes cook, melt the butter in a small pan, add the garlic and sauté for 1-2 minutes until fragrant. Remove from the heat.
3. Mash. Mash the potatoes until smooth. Gradually add the warm milk, the garlic butter and most of the Parmesan, keeping a little back for the tops. Season with salt and pepper.
4. Add the egg. Slowly stir the beaten egg into the mashed potatoes.
5. Prepare the tin. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with cooking spray or butter.
6. Fill. Fill each cup with mashed potatoes and sprinkle the reserved Parmesan on top.
7. Bake. Bake for 20-25 minutes until golden and crispy. Let them cool slightly before removing them from the tin.
8. Serve. Garnish with fresh parsley and serve warm.
How to Get Crisp Edges That Release From the Tin
Grease every cup well, sides included. The butter or spray fries the outside of each potato cup against the hot metal, which is what makes the edges golden and crisp.
Mound the potatoes slightly above the rim rather than packing them in tightly. The rough top browns better, and the Parmesan catches on the peaks.
Then be patient for a few minutes. Straight from the oven, the cups are soft and can break; after a short rest they firm up. I run a thin knife around each one and lift from underneath with a spoon.
Tips for Success
Why are my mashed potatoes gluey?
They were overworked. Mash until just smooth, by hand or with a masher, rather than blending, which makes potatoes sticky.
Why did the cups fall apart?
They came out of the tin too soon, or the egg was left out. Let them cool slightly first, and do not skip the egg.
Why are they pale?
The oven was not hot enough or they came out early. Bake at 400°F until the tops and edges are golden.
Why are the insides dry?
The potatoes did not get enough milk and butter, or they baked too long. Mash them until they are soft and creamy before filling the tin, and pull the cups as soon as the tops are golden; the inside should stay soft.
Variations
- Cheddar: replace half of the Parmesan with cheddar for a richer, meltier cup.
- Loaded: stir crumbled bacon and chives into the mash.
- Herbed: add chopped fresh rosemary or thyme to the garlic butter.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat in the oven so the edges crisp again, until they reach 165°F.
What to Serve With It
These go with any roast or holiday main, like old-fashioned meatloaf or Salisbury steak with mushroom gravy. For more potato sides, try cheesy mashed potato puffs, garlic Parmesan potato wedges or Ruth’s Chris-style potatoes au gratin. For a party spread, add garlic butter cheese bombs.
Frequently Asked Questions
What is a common mistake when making mashed potatoes?
Overworking them. Once the potatoes are soft, mash only until smooth and add warm, not cold, milk and butter; blenders and too much mixing make them gluey.
Can I make them with leftover mashed potatoes?
Yes. Stir the Parmesan, egg and some cooked garlic into cold leftover mashed potatoes, fill the tin and bake until golden.
Can I make them ahead?
Yes. Fill the muffin tin, cover it and refrigerate it for up to a day, then bake straight from the fridge, adding a few minutes until the tops are golden.
Final Notes
Grease the tin generously and give the cups a few minutes to set before lifting them out. If you have a question or make them, tell me how they turned out in the comments.
Garlic Parmesan Mashed Potato Cups
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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 divided
- 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 most of the Parmesan cheese, keeping a little back for the tops. 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 the reserved 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.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
