Garlic Parmesan Mashed Potato Cups Recipe

A New Way with Potatoes

My grandson Leo calls these his “potato muffins.” I still laugh at that. They are just mashed potatoes, baked in a muffin tin. It makes them fun to eat. Everyone gets their own little cup.

They have crispy edges and a soft middle. The cheesy top is the best part. It’s a simple way to make a weeknight meal feel special. Do you have a favorite food that makes dinner feel like a party?

A Little Story from My Kitchen

I first made these for a big family supper. My granddaughter only ate plain mashed potatoes back then. She was very picky.

I made these cups, and she tried one. She loved it! She asked for a second one. I learned that a new shape can change everything. This matters because cooking is about sharing joy, even with picky eaters.

Let’s Make the Mash

First, boil your cubed potatoes until they are soft. A fork should slide in easily. Then, drain all the water out. This is very important.

Put the hot potatoes back in the pot. Add your milk, butter, and minced garlic. Mash it all until it is smooth. Doesn’t that smell amazing? Now, mix in the Parmesan cheese, salt, and pepper. Let it cool a bit before you stir in the egg.

The Secret to the Perfect Cup

Grease your muffin tin well. This helps the cups pop out later. Spoon your potato mix into each cup. Press it down gently with your spoon.

This makes them compact. They will hold their shape while baking. Fun fact: The egg in the mix helps bind everything together. It gives the cups their sturdy shape.

Why This Recipe Matters

This recipe turns simple ingredients into something wonderful. It shows you don’t need fancy things to make good food. A little creativity goes a long way.

That is a good lesson for the kitchen, and for life. What is one simple ingredient you love to cook with? I always have potatoes in my pantry.

Time to Bake and Enjoy

Bake your potato cups until the tops are golden. You will see the crispy edges form. Let them rest in the tin for a few minutes. This helps them set.

Then, use a knife to loosen them. They should come out easily. Top them with fresh parsley. Serve them warm. Which do you think you’d like more, the crispy edge or the soft center?

Ingredients:

Ingredient	Amount	Notes
Russet potatoes	3 large	Peeled and cubed
Garlic	4 cloves	Minced
Whole milk	1/2 cup
Unsalted butter	1/4 cup
Parmesan cheese	1 cup	Grated
Egg	1 large
Salt and pepper	To taste
Cooking spray or butter	As needed	For greasing the muffin tin
Fresh parsley	For garnish	Chopped

My Cozy Garlic Parmesan Potato Cups

Hello, my dear! Let’s make my favorite potato cups today. They are like little mashed potato nests. I first made these for my grandson’s birthday. He still asks for them every time he visits. They are crispy on the outside and fluffy inside. Doesn’t that sound wonderful?

You will need a muffin tin for this. I love my old, trusty tin. It has seen so many family dinners. Now, let’s get our hands busy. Follow these steps with me. You will have a tasty treat in no time.

• Step 1: First, turn your oven on to 375°F. Grease your muffin cups really well. I use my hands and a bit of butter. This reminds me of baking with my own grandma. (Hard-learned tip: If you don’t grease enough, they will stick. I learned that the hard way!)
• Step 2: Next, boil your cubed potatoes until they are soft. You should be able to poke them with a fork easily. Then, drain all the water out. I always give the pot a little shake. It gets the last drops out.
• Step 3: Now, put the hot potatoes back in the pot. Add your milk, butter, and that yummy minced garlic. Mash it all together until it’s nice and smooth. The smell of garlic and butter is just amazing. It fills the whole kitchen with love.
• Step 4: Stir in the Parmesan cheese, salt, and pepper. Let the mash sit for a few minutes to cool. Then, mix in one egg. This helps everything hold its shape. Can you guess why we let the mash cool first? Share below!
• Step 5: Spoon the potato mixture into your muffin cups. Press it down gently with your spoon. You want to make little compact cups. I like to make them all even. It just looks so nice on the plate.
• Step 6: Bake them for about 20 to 25 minutes. Watch for the tops to turn a golden brown. The edges will get a little crispy. I love that crispy part the most. It’s the best bite.
• Step 7: Let them rest in the tin for a few minutes. This helps them set. Then, carefully take them out. Top them with some fresh, chopped parsley. It adds such a pretty green color. Serve them warm and enjoy!

Cook Time: 20-25 minutes
Total Time: About 50 minutes
Yield: 12 potato cups
Category: Side Dish

Let’s Get Creative with Your Potato Cups!

Once you know the basic recipe, you can have so much fun. I love changing things up sometimes. It keeps dinner exciting. Here are a few of my favorite twists. They are all so simple and tasty.

• The Cheesy Pull-Apart: Add a small cube of mozzarella inside each cup before baking. You will get a wonderful, gooey surprise in the middle.
• The Herby Garden: Mix in a tablespoon of fresh, chopped chives and rosemary. It tastes like a sunny garden in every bite.
• The Bacon Lover’s Dream: Stir in some finely chopped, crispy cooked bacon. Everything is better with a little bacon, don’t you think?

Which one would you try first? Comment below!

Serving Your Little Masterpieces

These potato cups are wonderful next to a simple roast chicken. They also go perfectly with a cozy beef stew. I sometimes serve them with a small green salad. It makes a lovely, complete meal.

For a drink, a cold glass of apple cider is just right. For the grown-ups, a chilled glass of Chardonnay pairs beautifully. Both drinks are crisp and clean. They balance the rich, cheesy potatoes so well.

Which would you choose tonight?

Keeping Your Potato Cups Perfect

Let’s talk about keeping these tasty cups. They store well in the fridge for three days. Just put them in a sealed container. You can also freeze them for a month. I wrap each one tightly in plastic wrap.

To reheat, use your oven or toaster oven. This keeps them crispy. I learned this the hard way. My first batch turned soft in the microwave. Baking them again makes them just like new.

Making a double batch is a smart move. It saves you so much time later. This matters because good food should be easy on busy nights. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Troubles

Sometimes the potato mixture is too wet. If this happens, just mash more. Let it cool a bit longer too. I remember when my first batch was like soup. We had to eat them with a spoon!

If your cups won’t come out, don’t worry. Run a small knife around each edge. Letting them rest in the tin helps a lot. This matters because it builds your cooking confidence. Getting them out perfectly feels so good.

For a golden top, make sure your oven is hot enough. A hot oven gives you that lovely color and crunch. This matters for the best flavor and texture. Which of these problems have you run into before?

Your Potato Cup Questions Answered

Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. Just check your Parmesan label to be sure.

Q: Can I make them ahead?
A: Absolutely. Assemble the cups and keep them in the fridge overnight.

Q: What can I use instead of Parmesan?
A: Sharp cheddar cheese works wonderfully. It gives a different but delicious taste.

Q: Can I double the recipe?
A: You can! Just use two muffin tins. Fun fact: Doubling a recipe is called scaling.

Q: Is the parsley needed?
A: It’s just for a pretty look and fresh taste. You can skip it. Which tip will you try first?

A Little Note From My Kitchen

I hope you love making these potato cups. They always remind me of family suppers. My grandkids gobble them up every time. I would be thrilled to see your creations.

Share a picture of your finished dish. It makes this old grandma’s heart happy. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.