Description

These Mashed Potato Cups are crispy on the outside, creamy on the inside, and perfect for appetizers, side dishes, or a fun way to use up leftover mashed potatoes. Baked in a muffin tin, they’re an easy and tasty twist on classic mashed potatoes!

Ingredients

Units Scale

3 cups mashed potatoes (leftover or freshly made)
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 large eggs, beaten
2 tablespoons sour cream
2 tablespoons unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2 tablespoons chopped green onions or chives (for garnish)
Cooking spray (for greasing the muffin tin)

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Instructions

Preheat oven: Set your oven to 400°F (200°C). Grease a 12-cup muffin tin with cooking spray.
Mix the ingredients: In a large bowl, combine mashed potatoes, cheddar cheese, Parmesan, eggs, sour cream, melted butter, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
Fill the muffin tin: Scoop the mashed potato mixture into the prepared muffin tin, filling each cup about ¾ full. Smooth the tops with a spoon.
Bake: Place in the oven and bake for 20-25 minutes, or until golden brown and slightly crispy on the edges.
Garnish & serve: Let the mashed potato cups cool for a few minutes before removing them from the tin. Garnish with chopped green onions or chives and serve warm!

Notes

Extra crispy? Add ¼ cup panko breadcrumbs to the mix for a crunchier texture.

Make them loaded: Mix in crumbled bacon or extra cheese for a loaded mashed potato cup!

Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven or air fryer for crispiness