Description
These Garlic Parmesan Mashed Potato Cups are a delightful twist on classic mashed potatoes, baked into individual servings with a crispy Parmesan crust. Perfect as a savory side dish or appetizer, they combine creamy mashed potatoes infused with garlic and butter, enriched with Parmesan cheese, and baked to golden perfection.
Ingredients
Scale
Potatoes
- 3 large russet potatoes, peeled and cubed
Garlic & Butter
- 4 cloves garlic, minced
- ¼ cup unsalted butter
Mashed Potato Mixture
- ½ cup whole milk
- 1 cup grated Parmesan cheese, plus extra for topping
- 1 large egg, lightly beaten
- Salt and pepper, to taste
Other
- Cooking spray or butter, for greasing
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Potatoes: Preheat the 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 with cold water, adding a pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender. Drain thoroughly and return potatoes to the pot to allow excess moisture to evaporate.
- Infuse with Garlic & Butter: In a small pan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden, making sure 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 lump-free. Season with salt and pepper. Stir in the garlic butter mixture, then add the milk and grated Parmesan cheese. Mix until 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 almost to the top. Smooth the tops with the back of a spoon and sprinkle extra Parmesan cheese on top for a crispy finish. Bake for 20-25 minutes until 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.
Notes
- To avoid watery mashed potatoes, make sure to drain and return them to the hot pot to evaporate excess moisture before mashing.
- Sauté the garlic gently to bring out the flavor without burning it, which can cause bitterness.
- These cups can be made ahead and reheated in the oven to retain crispiness.
- For a dairy-free version, substitute butter and milk with plant-based alternatives and omit the Parmesan or use a vegan cheese.
- Use a hand mixer for extra smooth mashed potatoes or a masher for a chunkier texture according to preference.
