Garlic Parmesan Mashed Potato Cups
Crispy, creamy, and packed with flavor, Garlic Parmesan Mashed Potato Cups are the perfect side dish to elevate your next meal.
Baked in a muffin tin, these individual servings offer a delightful twist on traditional mashed potatoes, with a crispy golden exterior and a smooth, savory filling. The infusion of garlic and Parmesan gives them a rich depth of flavor that’s both comforting and indulgent, making them ideal for family dinners, holiday gatherings, or even casual get-togethers. These cups are not just delicious but also incredibly easy to serve!
Whether you’re planning for a festive occasion or just a simple weeknight dinner, Garlic Parmesan Mashed Potato Cups are a perfect choice. Their compact size makes portion control a breeze while ensuring everyone gets their fair share of crispy edges and creamy centers. Plus, their elegant presentation will impress guests without requiring any extra fuss in the kitchen.
Best of all, this recipe is simple enough to prepare ahead of time and reheat when needed. No more last-minute rush in the kitchen. The easy-to-make, crowd-pleasing Garlic Parmesan Mashed Potato Cups will keep everyone coming back for seconds.
Ingredients for Garlic Parmesan Mashed Potato Cups
- Russet potatoes (3 large) – The starchy base of the dish, ensuring a fluffy interior.
- Whole milk (1/2 cup) – Adds creaminess and smooth texture to the mashed potatoes.
- Grated Parmesan cheese (1 cup) – Infuses the cups with a savory, umami-rich flavor.
- Unsalted butter (1/4 cup) – Helps create a luscious, creamy texture and enriches the flavor.
- Garlic (4 cloves, minced) – Delivers a bold, aromatic kick that complements the Parmesan perfectly.
- Egg (1 large) – Binds the mashed potatoes, helping them hold their shape in the muffin tin.
- Salt and pepper – Essential for seasoning and enhancing the flavors of the dish.
- Cooking spray or butter – Ensures easy removal of the mashed potato cups from the muffin tin.
- Fresh parsley, chopped – A fresh garnish that adds a pop of color and mild flavor.
How to Make Garlic Parmesan Mashed Potato Cups
To start, preheat your oven to 375°F and grease a muffin tin generously with cooking spray or butter. Begin by boiling the peeled and cubed russet potatoes in a large pot of water until they’re tender, typically about 15 to 20 minutes. After draining the potatoes, return them to the pot and mash them while still warm. Stir in the minced garlic, butter, and milk, continuing to mix until the potatoes are smooth and creamy.
Next, fold in the grated Parmesan cheese and season the mixture with salt and pepper to taste. Let the mixture cool slightly before adding the beaten egg, ensuring the egg doesn’t scramble in the heat. This step is crucial to helping the mashed potato cups hold their shape.
Spoon the mashed potato mixture into the prepared muffin tin, pressing the mixture down slightly to compact it. Bake the cups for 20 to 25 minutes, until the edges are golden brown and crisp. Once done, allow the cups to cool for a few minutes in the tin before gently removing them.
Serve warm, garnished with a sprinkle of fresh parsley for a vibrant finish.
Recipe Tips for Success
For extra crispiness, try brushing a little melted butter on top of each potato cup before baking. This will encourage a deeper golden-brown color and add a richer flavor. If you like a bit of heat, feel free to add a pinch of red pepper flakes or some finely chopped chives to the mashed potato mixture for a fresh, sharp bite. For those looking to reduce dairy, substituting the whole milk with a plant-based alternative like almond or oat milk works well without compromising the creamy texture.
Making these mashed potato cups ahead of time is easy. You can prepare them the night before, refrigerate, and simply pop them in the oven to reheat before serving. They also freeze beautifully, so you can have a batch ready for any occasion. Just thaw them in the fridge overnight and reheat in the oven at 350°F until warmed through.
Storing Garlic Parmesan Mashed Potato Cups
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F for 10-15 minutes, or until heated through. These mashed potato cups also freeze well for longer storage. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When ready to enjoy, thaw overnight in the fridge and reheat in the oven as needed.
Garlic Parmesan Mashed Potato Cups Recipe
Ingredients
- 3 large russet potatoes peeled and cubed
- 1/2 cup whole milk
- 1 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 4 cloves garlic minced
- 1 large egg
- Salt and pepper to taste
- Cooking spray or butter for greasing
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 12-cup muffin tin with cooking spray or butter.
- Place the cubed potatoes in a large pot, cover with water, and bring to a boil. Cook the potatoes for 15-20 minutes, or until tender.
- Drain the potatoes and return them to the pot. Add the minced garlic, butter, and milk, mashing until the mixture becomes smooth and creamy.
- Stir in the Parmesan cheese, then season with salt and pepper. Let the mixture cool slightly before whisking in the egg.
- Spoon the mashed potato mixture into the prepared muffin tin, pressing down gently to fill each cup.
- Bake for 20-25 minutes until the edges are golden and crisp.
- Allow the cups to cool for a few minutes before removing them from the tin. Garnish with chopped parsley and serve warm.