Mashed Potato Cups: Easy, Cheesy, Crispy Recipe
These cheesy, crispy-edged mashed potato cups are a fun twist on leftovers or a great make-ahead side dish. Baked in muffin tins, they’re perfectly portioned, kid-friendly, and easy to customize.
Ingredients
- 2 cups mashed potatoes prepared and cooled
- 1 egg beaten
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped green onions optional
- ¼ tsp garlic powder
- Salt and black pepper to taste
- Butter or spray for greasing muffin tin
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin tin with butter or non-stick spray.
- In a bowl, combine mashed potatoes, egg, cheddar, Parmesan, green onions, and seasonings.
- Scoop mixture evenly into muffin cups and press gently to fill.
- Top with a little extra cheese if desired.
- Bake for 20–25 minutes or until edges are golden and tops are set.
- Cool slightly before removing from tin; serve warm.
Notes
Use leftover mashed potatoes or make them fresh and let cool.
Add bacon bits or chopped cooked veggies for variation.
Can be frozen after baking and reheated in the oven or air fryer.
Add bacon bits or chopped cooked veggies for variation.
Can be frozen after baking and reheated in the oven or air fryer.