1. Prepare the Potatoes:

1. Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin with cooking spray or butter.
2. Place cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
3. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, until fork-tender.
4. Drain thoroughly and return potatoes to the hot pot for a few minutes to let excess moisture evaporate.

2. Infuse with Garlic & Butter:

1. In a small pan over medium heat, melt the butter.
2. Add minced garlic and sauté for 1-2 minutes, until fragrant and golden (avoid burning). Remove from heat.

3. Mash & Mix the Potatoes:

1. Using a potato masher or hand mixer, mash the potatoes until smooth and lump-free.
2. Gradually mix in:
   • Warm milk
   • Garlic butter mixture
   • Grated Parmesan cheese
3. Season with salt and pepper to taste.

4. Assemble & Bake:

1. Lightly beat the egg in a small bowl and stir it into the mashed potatoes until fully incorporated.
2. Spoon the mashed potato mixture into the prepared muffin tin, filling each cup almost to the top.
3. Smooth the tops with the back of a spoon and sprinkle with extra Parmesan cheese for crispiness.
4. Bake for 20-25 minutes, until golden brown and slightly crispy on top.

5. Serve & Enjoy:

1. Let the potato cups cool for a few minutes before carefully removing them from the tin with a fork or spatula.
2. Garnish with freshly chopped parsley and serve warm.