These Garlic Parmesan Mashed Potato Cups are a fun and delicious twist on classic mashed potatoes! With a crispy golden exterior and a creamy, garlicky center, they make the perfect side dish or appetizer. Easy to make and packed with cheesy, garlicky goodness, these individual servings are great for holiday meals, dinner parties, or meal prep.
Why You’ll Love This Recipe
- Crispy on the Outside, Creamy on the Inside – A perfect balance of textures.
- Packed with Flavor – Garlic butter and Parmesan cheese make these irresistible.
- Perfect for Any Occasion – A great side dish, appetizer, or snack.
- Make-Ahead Friendly – Easy to prepare and reheat well.
- Fun & Individual Servings – No more messy scooping—everyone gets their own portion!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 large russet potatoes, peeled and cubed
- 4 cloves garlic, minced
- ½ cup whole milk
- ¼ cup unsalted butter
- 1 cup grated Parmesan cheese
- 1 large egg
- Salt and pepper, to taste
- Cooking spray or butter, for greasing
- Fresh parsley, chopped (for garnish)
Directions
1. 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. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes thoroughly and return them to the pot. Let them sit for a few minutes to evaporate excess moisture.
2. Prepare the Garlic Butter
- While the potatoes are cooking, melt the unsalted butter in a small pan over medium heat.
- Add the minced garlic and sauté for 1–2 minutes, until fragrant and slightly golden. Be careful not to burn the garlic. Remove from heat and set aside.
3. Mash & Mix the Potatoes
- Using a potato masher or hand mixer, mash the drained potatoes until smooth and lump-free.
- Gradually mix in the warm milk, garlic butter mixture, and Parmesan cheese. Stir until fully combined.
- Season with salt and pepper to taste.
4. Add the Egg & Fill the Muffin Tin
- In a small bowl, lightly beat the egg, then stir it into the mashed potato mixture until well incorporated.
- Spoon the mashed potato mixture into the greased muffin tin, filling each cup almost to the top.
- Smooth the tops with the back of a spoon and sprinkle a little extra Parmesan cheese on top.
5. Bake Until Golden
- Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and crispy.
- Let the potato cups cool for a few minutes, then carefully remove them from the tin using a fork or spatula.
6. Garnish & Serve
- Sprinkle with fresh parsley and serve warm as a side dish or appetizer.
Servings and Timing
- Servings: 12 potato cups
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories: Approximately 150 kcal per serving
Variations
- Cheesy Twist – Add shredded mozzarella, cheddar, or Gruyère for extra cheesiness.
- Spicy Kick – Mix in a pinch of red pepper flakes or cayenne.
- Bacon Lovers – Fold in crispy bacon bits for a smoky flavor.
- Creamier Texture – Swap whole milk for heavy cream.
- Herb-Infused – Add chopped fresh thyme or rosemary for an herby touch.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Reheat directly from frozen.
- Reheating:
- Oven: Warm at 350°F (175°C) for 10 minutes for crispy edges.
- Air Fryer: Heat at 350°F for 5 minutes.
- Microwave: Heat in 30-second intervals until warm.
FAQs
Can I use different potatoes?
Yes! Yukon Gold potatoes work great for a creamier texture.
Can I make these ahead of time?
Yes! Prepare and refrigerate up to 24 hours in advance, then bake when ready.
How do I prevent sticking?
Grease the muffin tin generously or use silicone muffin liners.
Can I use a dairy-free alternative?
Yes! Swap butter for vegan butter and use dairy-free milk.
Can I make mini potato cups?
Yes! Use a mini muffin tin and reduce baking time to 12–15 minutes.
What’s the best way to serve these?
They pair well with steak, chicken, roasted veggies, or holiday meals.
Can I make this without eggs?
Yes! The egg helps bind the potatoes, but you can omit it or replace it with 1 tablespoon of cornstarch mixed with 1 tablespoon of water.
How do I make these crispier?
Bake for an extra 5 minutes or broil for 2–3 minutes at the end.
Can I double the recipe?
Absolutely! Use two muffin tins and bake in batches if needed.
Conclusion
These Garlic Parmesan Mashed Potato Cups are the ultimate way to serve mashed potatoes in a fun, crispy, and delicious form! Whether you’re making them for a holiday gathering, family dinner, or party appetizer, they’re sure to be a hit. Give them a try and enjoy this irresistible, cheesy potato dish!
Garlic Parmesan Mashed Potato Cups
These Garlic Parmesan Mashed Potato Cups are a fun and delicious twist on classic mashed potatoes! With a crispy golden exterior and a creamy, garlicky center, they make the perfect side dish or appetizer. Easy to make and packed with cheesy, garlicky goodness, these individual servings are great for holiday meals, dinner parties, or meal prep.
Why You’ll Love This Recipe
- Crispy on the Outside, Creamy on the Inside – A perfect balance of textures.
- Packed with Flavor – Garlic butter and Parmesan cheese make these irresistible.
- Perfect for Any Occasion – A great side dish, appetizer, or snack.
- Make-Ahead Friendly – Easy to prepare and reheat well.
- Fun & Individual Servings – No more messy scooping—everyone gets their own portion!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 large russet potatoes, peeled and cubed
- 4 cloves garlic, minced
- ½ cup whole milk
- ¼ cup unsalted butter
- 1 cup grated Parmesan cheese
- 1 large egg
- Salt and pepper, to taste
- Cooking spray or butter, for greasing
- Fresh parsley, chopped (for garnish)
Directions
1. 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. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes thoroughly and return them to the pot. Let them sit for a few minutes to evaporate excess moisture.
2. Prepare the Garlic Butter
- While the potatoes are cooking, melt the unsalted butter in a small pan over medium heat.
- Add the minced garlic and sauté for 1–2 minutes, until fragrant and slightly golden. Be careful not to burn the garlic. Remove from heat and set aside.
3. Mash & Mix the Potatoes
- Using a potato masher or hand mixer, mash the drained potatoes until smooth and lump-free.
- Gradually mix in the warm milk, garlic butter mixture, and Parmesan cheese. Stir until fully combined.
- Season with salt and pepper to taste.
4. Add the Egg & Fill the Muffin Tin
- In a small bowl, lightly beat the egg, then stir it into the mashed potato mixture until well incorporated.
- Spoon the mashed potato mixture into the greased muffin tin, filling each cup almost to the top.
- Smooth the tops with the back of a spoon and sprinkle a little extra Parmesan cheese on top.
5. Bake Until Golden
- Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and crispy.
- Let the potato cups cool for a few minutes, then carefully remove them from the tin using a fork or spatula.
6. Garnish & Serve
- Sprinkle with fresh parsley and serve warm as a side dish or appetizer.
Servings and Timing
- Servings: 12 potato cups
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories: Approximately 150 kcal per serving
Variations
- Cheesy Twist – Add shredded mozzarella, cheddar, or Gruyère for extra cheesiness.
- Spicy Kick – Mix in a pinch of red pepper flakes or cayenne.
- Creamier Texture – Swap whole milk for heavy cream.
- Herb-Infused – Add chopped fresh thyme or rosemary for an herby touch.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Reheat directly from frozen.
- Reheating:
- Oven: Warm at 350°F (175°C) for 10 minutes for crispy edges.
- Air Fryer: Heat at 350°F for 5 minutes.
- Microwave: Heat in 30-second intervals until warm.
FAQs
Can I use different potatoes?
Yes! Yukon Gold potatoes work great for a creamier texture.
Can I make these ahead of time?
Yes! Prepare and refrigerate up to 24 hours in advance, then bake when ready.
How do I prevent sticking?
Grease the muffin tin generously or use silicone muffin liners.
Can I use a dairy-free alternative?
Yes! Swap butter for vegan butter and use dairy-free milk.
Can I make mini potato cups?
Yes! Use a mini muffin tin and reduce baking time to 12–15 minutes.
What’s the best way to serve these?
They pair well with steak, chicken, roasted veggies, or holiday meals.
Can I make this without eggs?
Yes! The egg helps bind the potatoes, but you can omit it or replace it with 1 tablespoon of cornstarch mixed with 1 tablespoon of water.
How do I make these crispier?
Bake for an extra 5 minutes or broil for 2–3 minutes at the end.
Can I double the recipe?
Absolutely! Use two muffin tins and bake in batches if needed.
Conclusion
These Garlic Parmesan Mashed Potato Cups are the ultimate way to serve mashed potatoes in a fun, crispy, and delicious form! Whether you’re making them for a holiday gathering, family dinner, or party appetizer, they’re sure to be a hit. Give them a try and enjoy this irresistible, cheesy potato dish!
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Garlic Parmesan Mashed Potato Cups
- Total Time: 40 minutes
- Yield: 12 potato cups
- Diet: Vegetarian
Description
These Garlic Parmesan Mashed Potato Cups are a crispy, cheesy twist on classic mashed potatoes! Infused with buttery garlic and Parmesan, these individual servings have a golden, crispy exterior with a creamy, fluffy center. Perfect as a side dish, appetizer, or party favorite!
Ingredients
For the Potato Cups:
- 3 large russet potatoes, peeled and cubed
- 4 cloves garlic, minced
- ½ cup whole milk
- ¼ cup unsalted butter
- 1 cup grated Parmesan cheese, plus extra for topping
- 1 large egg, lightly beaten
- Salt and pepper, to taste
- Cooking spray or butter, for greasing
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Potatoes:
- Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin with cooking spray or butter.
- Place cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, until fork-tender.
- Drain thoroughly and return potatoes to the hot pot for a few minutes to let excess moisture evaporate.
2. Infuse with Garlic & Butter:
- In a small pan over medium heat, melt the butter.
- Add minced garlic and sauté for 1-2 minutes, until fragrant and golden (avoid burning). Remove from heat.
3. Mash & Mix the Potatoes:
- Using a potato masher or hand mixer, mash the potatoes until smooth and lump-free.
- Gradually mix in:
- Warm milk
- Garlic butter mixture
- Grated Parmesan cheese
- Season with salt and pepper to taste.
4. Assemble & Bake:
- Lightly beat the egg in a small bowl and stir it into the mashed potatoes until fully incorporated.
- Spoon the mashed potato mixture into the prepared muffin tin, filling each cup almost to the top.
- Smooth the tops with the back of a spoon and sprinkle with extra Parmesan cheese for crispiness.
- Bake for 20-25 minutes, until golden brown and slightly crispy on top.
5. Serve & Enjoy:
- Let the potato cups cool for a few minutes before carefully removing them from the tin with a fork or spatula.
- Garnish with freshly chopped parsley and serve warm.
Notes
- Make it Extra Crispy: Broil for 2-3 minutes after baking for a crunchier top.
- Dairy-Free Option: Use plant-based butter and milk and dairy-free Parmesan.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or in an air fryer for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: American
