Description
These Garlic Parmesan Mashed Potato Cups are a delightful twist on classic mashed potatoes, baked to perfection in a muffin tin for crispy, cheesy tops and creamy interiors. Infused with roasted garlic and rich Parmesan, they’re a perfect side dish or appetizer that’s both comforting and elegant.
Ingredients
Scale
Potatoes
- 3 large russet potatoes, peeled and cubed
Flavorings
- 4 cloves garlic, minced
- ¼ cup unsalted butter
- 1 cup grated Parmesan cheese, plus extra for topping
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Other Ingredients
- ½ cup whole milk
- 1 large egg, lightly beaten
- Cooking spray or butter, for greasing
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, cover them with cold water, add a pinch of salt, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 to 20 minutes until the potatoes are fork-tender. Drain well and return them to the pot to let any excess moisture evaporate for a few minutes.
- 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 to 2 minutes until fragrant and golden, being careful not to burn the garlic. Remove from heat.
- Mash & Mix the Potatoes: Mash the drained potatoes using a potato masher or hand mixer until smooth and free of lumps. Stir in the sautéed garlic and butter mixture, then add the whole milk, grated Parmesan cheese, salt, and pepper to taste. Mix thoroughly until creamy and well combined.
- Assemble & Bake: Lightly beat the egg in a small bowl and stir it into the mashed potato mixture until fully incorporated. Spoon the mixture into the prepared muffin tin cups, filling each nearly to the top. Smooth out the tops with the back of a spoon and sprinkle extra Parmesan cheese over each cup for a crispy topping. Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and slightly crispy.
- Serve & Enjoy: Allow the 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 tasty side dish or appetizer.
Notes
- Using russet potatoes ensures a fluffy and creamy texture for the mashed potato cups.
- Be careful not to overcook the garlic while sautéing to avoid bitterness.
- Allowing the potatoes to sit in the hot pot after draining helps evaporate excess water for better texture.
- Make sure to grease the muffin tin well to prevent sticking and ease removal.
- The extra Parmesan topping adds a nicely browned and crispy surface.
- These cups can be reheated gently in the oven for serving leftovers.
