Imagine scooping up tender, buttery mashed potatoes with a whisper of roasted garlic and a shower of melted Parmesan, the creamy center giving way to a delicate crispy edge on your fork.
Whip these up on a busy weeknight or serve alongside your holiday roast, they are versatile, crowd pleasing, and much easier than you might think.
SaveI first started testing versions of these after burning yet another tray of traditional mashed and decided smaller portions would bake faster and stay hot at the table, and the crispy cups became an instant favorite.
Garlic Parmesan Mashed Potato Cups Recipe
Ingredients
Cup Base
Garlic Parmesan Mixture
For Baking
Instructions
- Cook the potatoes
Place the potato chunks in a large saucepan, cover with cold water, add the 1 tablespoon of kosher salt, and bring to a boil over medium high heat. Reduce the heat to maintain a gentle simmer and cook until the potatoes are very tender, about 12 to 15 minutes. Drain well and let the potatoes sit in the warm pot for 2 minutes to dry out slightly.
- Mash and season
Return the potatoes to the pot and mash with a potato masher or ricer until mostly smooth. Stir in the warm milk, melted butter, egg yolk, 1 teaspoon salt, and 1/4 teaspoon pepper until fully combined and creamy.
- Prepare the garlic Parmesan mixture
In a small bowl, whisk together the olive oil, roasted minced garlic, Parmesan cheese, fine sea salt, black pepper, and smoked paprika if using until smooth and fragrant.
- Preheat the oven and prepare the pan
Preheat your oven to 425 degrees Fahrenheit. Spray a 24 count mini muffin pan generously with nonstick cooking spray or brush with a little melted butter.
- Fill the muffin cups
Divide the mashed potato mixture evenly among the prepared muffin cups, pressing it down firmly with the back of a spoon so the cups hold their shape.
- Create the crispy rims
Using your thumb or a small spoon, gently press the inner edges of the potato to form a slight well, then pack a thin layer of the garlic Parmesan mixture along the top edge of each cup to create a crisp rim.
- Bake until golden
Bake in the preheated oven for 18 to 22 minutes, or until the edges are deep golden brown and the centers are set. Rotate the pan halfway through for even baking.
- Cool slightly and unmold
Let the potato cups cool in the pan for 5 minutes, then gently run a small knife around the edges and lift each cup out. Be careful as they will be very hot.
- Add finishing touches
Place the cooled cups on a serving platter, dust lightly with extra Parmesan and a pinch of black pepper, and serve immediately for the crispiest texture.
- Keep warm if not serving right away
If needed, keep the cups warm in a low oven at 200 degrees Fahrenheit for up to 10 minutes before serving.
Substitutions and variations
- Use Yukon gold potatoes for a naturally buttery flavor and slightly smoother texture.
- Swap the egg yolk with 1 tablespoon of all purpose flour mixed with 1 tablespoon of water to help bind if you prefer not to use egg.
- Replace Parmesan with finely grated aged cheddar for a sharper, nutty note.
- For a dairy free version, use olive oil instead of butter, plant based milk, and a dairy free Parmesan style topping.
- If you are short on time, use pre made plain mashed potatoes and stir in the garlic Parmesan mixture.
Chloe's tips
- For deeper flavor, roast the garlic heads whole until soft, then squeeze out the cloves before mincing.
- Use a mini ice cream scoop to portion the mashed potato for perfectly uniform cups.
- Line the muffin pan with small paper liners for easy cleanup and a pretty presentation.
- Let the potatoes cool slightly before filling the cups to avoid melting the butter too quickly.
- Reheat leftovers in the air fryer at 375 degrees Fahrenheit for 5 to 7 minutes to restore crispness.
How to store it
- Store leftover cups in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated 375 degrees Fahrenheit oven or air fryer until warmed through and crisp on the edges.
- Do not freeze the cups as the texture of the potatoes will change, but you can freeze the garlic Parmesan mixture for later use.
Serving suggestions
Serve these aromatic cups warm alongside roasted chicken or beef, or tuck them into a picnic basket for an impressive finger food.
- Garlic Parmesan Mashed Potato Cups
- Fresh herb garnish such as chives or parsley
- A simple green salad with lemon vinaigrette
Frequently asked questions
Can I make these ahead of time?
Yes, assemble the cups through step 5, cover tightly, and refrigerate for up to 24 hours. Bake just before serving, adding a few extra minutes to the bake time if taken straight from the fridge.
Why did my cups collapse during baking?
This usually happens if the potato mixture is too wet or underbaked. Make sure to drain the potatoes well, mash them thoroughly, and bake until the edges are deeply golden.
Can I make these gluten free?
Yes, this recipe is naturally gluten free as long as your broth, butter, and any added seasoning are certified gluten free.
Can I use a regular muffin pan instead of mini?
You can, but use a 12 count standard muffin pan and fill each cup about two thirds full. Bake for 25 to 30 minutes and check for crispness at the edges.
Let's get cooking!
These Garlic Parmesan Mashed Potato Cups prove that a simple weeknight dinner can feel special with minimal extra effort, so go ahead and share the crispy, creamy goodness with the people you love.
