Description
These Garlic Parmesan Mashed Potato Cups are a delicious and elegant twist on classic mashed potatoes. Infused with sautéed garlic and buttery Parmesan cheese, then baked to golden perfection in muffin tins, they make a perfect side dish or appetizer. Crispy on the outside and creamy inside, topped with fresh parsley for a burst of color and flavor.
Ingredients
Scale
Potatoes
- 3 large russet potatoes, peeled and cubed
Garlic & Butter
- 4 cloves garlic, minced
- ¼ cup unsalted butter
Additional Ingredients
- ½ cup whole milk
- 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 muffin tin
- Fresh parsley, chopped (for garnish)
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 with cold water, add a pinch of salt, and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 15-20 minutes until the potatoes are fork-tender. Drain thoroughly and return the potatoes to the hot pot for a few minutes to evaporate any excess moisture.
- 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, being careful not to burn the garlic. Remove from heat.
- Mash & Mix the Potatoes: Mash the potatoes using a potato masher or hand mixer until smooth and lump-free. Season with salt and pepper to taste. Stir in the melted garlic butter mixture, followed by the whole milk and grated Parmesan cheese, mixing until everything is well combined.
- Assemble & Bake: Lightly beat the egg in a small bowl and fold it into the mashed potato mixture until fully incorporated. Spoon the mixture evenly 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 over each cup for a crispy topping. Bake in the preheated oven for 20-25 minutes until golden brown and slightly crispy on the top.
- 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 delightful side dish or appetizer.
Notes
- Make sure not to overcook the garlic when sautéing to avoid a bitter taste.
- Russet potatoes are preferred for their fluffy texture, but Yukon Gold can be used as well.
- Use fresh Parmesan cheese for the best flavor and melting quality.
- If you want extra crispiness, broil the tops for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- The potato cups can be refrigerated for up to 3 days and reheated in the oven for best texture.
