Description
Delicious Garlic Parmesan Mashed Potato Cups are a perfect savory snack or side dish. Creamy mashed potatoes infused with garlic, butter, and Parmesan cheese are baked in muffin tins until golden and crispy on top. These individual portions make serving easy and elegant, garnished with fresh parsley for a burst of color and flavor.
Ingredients
Scale
Potatoes
- 3 large russet potatoes, peeled and cubed
Garlic Butter Mixture
- 4 cloves garlic, minced
- ¼ cup unsalted butter
Main Mixture
- ½ cup whole milk
- 1 cup grated Parmesan cheese, plus extra for topping
- 1 large egg, lightly beaten
- Salt and pepper, to taste
Others
- 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 into a large pot, cover them with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender. Drain thoroughly and return the potatoes to the hot pot to evaporate excess moisture for a few minutes.
- Infuse with Garlic & Butter: In a small pan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn the garlic. Remove the pan from heat.
- Mash & Mix the Potatoes: Mash the cooked potatoes using a potato masher or hand mixer until smooth and free of lumps. Stir in the garlic butter mixture along with the whole milk. Season with salt and pepper to your taste.
- Incorporate Egg & Cheese: Lightly beat the large egg in a small bowl, then stir it fully into the mashed potato mixture. Next, mix in the grated Parmesan cheese until evenly combined.
- Assemble & Bake: 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 additional Parmesan cheese on top for that crispy crust. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and slightly crispy.
- Serve & Garnish: Allow the potato cups to cool for a few minutes before carefully removing them from the muffin tin using a fork or spatula. Garnish each cup with freshly chopped parsley and serve warm.
Notes
- Use russet potatoes for the best fluffy texture.
- Do not overcook the garlic to avoid bitterness.
- Milk amount can be adjusted for desired mashed potato consistency.
- Ensure the egg is well incorporated to help bind the mixture.
- Extra Parmesan on top adds a nice crispy texture after baking.
- These cups can be refrigerated and reheated; just re-crisp under the broiler if desired.
