Mashed Potato Cups Recipe

Mashed Potato Cups are a fun and delicious way to enjoy creamy mashed potatoes in a perfectly portioned, crispy cup. Baked in a muffin tin, these savory bites are ideal for parties, holiday dinners, or as a creative side dish. With a crispy golden exterior and a fluffy, cheesy interior, they’re a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

• Perfectly portioned – Great for serving at parties or meal prep.
• Crispy on the outside, creamy inside – A delicious contrast in textures.
• Great for leftovers – An excellent way to use up mashed potatoes.
• Customizable – Add cheese, bacon, or herbs to match your taste.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mashed potatoes (fresh or leftover)
• Eggs
• Shredded cheese (cheddar, Parmesan, or mozzarella)
• Green onions or chives, chopped
• Cooked bacon, crumbled (optional)
• Garlic powder
• Salt and pepper
• Butter (for greasing the muffin tin)

Directions

1. Preheat oven to 375°F (190°C). Grease a muffin tin with butter or cooking spray.
2. Mix the ingredients: In a bowl, combine mashed potatoes, eggs, cheese, garlic powder, salt, and pepper. Stir until well mixed.
3. Fill the muffin tin: Spoon the potato mixture into the muffin cups, pressing down slightly.
4. Bake: Cook for 20-25 minutes until golden brown and crispy on the edges.
5. Garnish and serve: Let cool for a few minutes, then top with green onions or extra cheese before serving.

Servings and Timing

• Servings: 12 mini cups
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Cheesy overload – Mix in different cheeses like Gouda or Swiss.
• Loaded mashed potato cups – Add bacon bits, sour cream, and extra cheese.
• Spicy twist – Mix in chopped jalapeños or a dash of hot sauce.
• Gluten-free option – This recipe is naturally gluten-free!

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
• Reheating: Warm in a 350°F (175°C) oven for 10 minutes or microwave for 30 seconds.

FAQs

Can I make these ahead of time?

Yes! Assemble them in the muffin tin, refrigerate, and bake when ready.

What type of potatoes work best?

Russet or Yukon Gold mashed potatoes work best for a creamy texture.

Do I need to use eggs?

Eggs help bind the mixture, but you can skip them for a softer texture.

Can I use instant mashed potatoes?

Yes! Just make them slightly thicker than usual.

Can I bake these in a mini muffin tin?

Yes! Reduce the baking time to about 12-15 minutes.

How do I make them extra crispy?

Brush the tops with melted butter before baking for a golden crust.

Can I make these dairy-free?

Yes! Use dairy-free cheese and butter alternatives.

What can I serve with mashed potato cups?

They pair well with roasted meats, salads, or dipping sauces like gravy or ranch.

Can I use leftover mashed potatoes?

Absolutely! This is a perfect way to repurpose them.

How do I keep them from sticking?

Make sure to grease the muffin tin well, or use silicone liners for easy removal.

Conclusion

Mashed Potato Cups are a fun, crispy, and delicious way to enjoy mashed potatoes in a unique, bite-sized form. Whether served as a side dish, appetizer, or snack, these cheesy, golden-brown potato cups are always a hit. Try them today and enjoy a new way to serve mashed potatoes!

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