Description
These Garlic Parmesan Mashed Potato Cups are a delicious and elegant twist on classic mashed potatoes. Creamy mashed russet potatoes infused with garlic and butter, mixed with Parmesan cheese and a hint of egg for structure, are baked in muffin tins until golden and crispy on top. Perfect as a side dish or appetizer, garnished with fresh parsley for a burst of color and freshness.
Ingredients
Scale
Potatoes & Main Ingredients
- 3 large russet potatoes, peeled and cubed
- 4 cloves garlic, minced
- ½ cup whole milk
- ¼ cup unsalted butter
- 1 cup grated Parmesan cheese, plus extra for topping
- 1 large egg, lightly beaten
- Salt and pepper, to taste
For Cooking & Garnish
- Cooking spray or butter, for greasing
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin with cooking spray or butter. Place the peeled and cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce heat and simmer the potatoes for 15-20 minutes until they are fork-tender. Drain the potatoes thoroughly, then return them to the hot pot for a few minutes to allow any excess moisture to evaporate.
- Infuse with Garlic & Butter: While the potatoes cook, melt the butter in a small pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden, being careful not to burn it. Remove the pan from heat once done.
- Mash & Mix the Potatoes: Using a potato masher or hand mixer, mash the drained potatoes until smooth and free of lumps. Pour in the garlic butter mixture and stir well. Add the whole milk, and season with salt and pepper to taste. Mix until all ingredients are fully incorporated.
- Assemble & Bake: Lightly beat the egg in a small bowl and stir it into the mashed potato mixture until fully incorporated. Spoon the potato mixture into the prepared muffin tin cups, filling each almost to the top. Smooth the surface with the back of a spoon, and sprinkle extra grated Parmesan cheese on top for a crispy finish. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and slightly crispy.
- Serve & Enjoy: Allow the mashed potato cups to cool for a few minutes before carefully removing them from the muffin tin using a fork or spatula. Garnish with freshly chopped parsley and serve warm as a delightful side or appetizer.
Notes
- For extra crispy tops, broil the potato cups for an additional 1-2 minutes—watch carefully to avoid burning.
- Russet potatoes work best as they mash smoothly and yield a fluffy texture.
- You can substitute whole milk with cream or half-and-half for richer mashed potatoes.
- To make ahead, prepare the mashed potato mixture and refrigerate, then assemble and bake just before serving.
- These potato cups can be frozen after baking; reheat in the oven to regain crispiness.
