Delicious individual mashed potato cups, baked to golden perfection. Creamy on the inside with a crispy top, these are perfect as a side dish or appetizer for any occasion.
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.
Notes
For a richer flavor, substitute half of the Parmesan with cheddar cheese.