Cheesy Mashed Potato Cups
Discover a playful and delicious twist on mashed potatoes with our Cheesy Mashed Potato Cups recipe. These fluffy and cheesy bites will satisfy your cravings and bring joy to your family and friends. Try them today!
Who doesn’t love potatoes? I love potatoes… I can have them anywhere and with anything.
Table of Contents
Cheesy Mashed Potato Cups
This recipe I’m sharing today is an awesome variation of our beloved mashed potatoes and let me tell you these cheesy mashed potato cups are AH-MAZING!!! I can’t believe I made this so long ago and hadn’t shared it with you all! Shame on me! But hey! Here it is!
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It’s super easy to make but is not that quick, to be honest, but the taste is so worth it. It’s not like you will need a whole morning to make it but it will take a little longer than regular mashed potatoes. Not so bad, is it? …Look at those pictures… They are worth it LOL.
This is perfect as an appetizer, side dish, or even snack. It’s healthy and full of flavor. I’m sure that with tiny tweaks no kid would resist these cheesy mashed potato cups served with ketchup LOL.
How to Make Mashed Potato Cups
Deliciously cheesy these mashed potato muffin cups are a scrumptious twist on classic comfort food. Perfectly cheesy, fluffy, and oh-so-fun to make.
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Ingredients:
- Butter
- Milk
- Fresh mashed potatoes cooled
- Cheddar cheese {shredded}
- Green onions {chopped really small}
- Pinch of nutmeg
- Eggs {separate egg whites and yolk}
- salt and pepper to taste.
Tools:
- Stand mixer or electric mixer.
Directions:
- In a large pan cook the potatoes until soft.
- Let them cool down for a bit.
- Once the potatoes are warm enough to hold them, peel them off and chop them into smaller pieces.
- Smash them up with a smasher and set aside.
- Preheat the oven to 400ºF {200ºC} and line a muffin pan with cupcake liners or muffin tins.
- In a small pan, heat milk and butter until they are about to boil, and add in the mashed potatoes, cheese, onions, nutmeg, salt, and pepper. Mix well.
- Incorporate the yolks and mix well.
- In a stand mixer beat the egg whites until hard peaks are formed.
- Start mixing one big spoon at a time with soft movements until you get all the egg whites and potatoes mixed.
- Divide evenly the mixture for 12 cups and bake for about 15 to 20 minutes or until it rises and is golden brown.
- Serve immediately as your side dish, or with salad. It also goes perfectly with sausages and ketchup for kids!
This recipe can take about an hour or so if you prepare the mashed potatoes the same day. If you have it done or have some leftover mashed potatoes then it might take no more than 30 minutes!
Enjoy!
Cooking Tips
- You can add a pinch of garlic powder or dried herbs like thyme, chives or rosemary to your mashed potatoes for extra flavor.
- Add a surprise layer of shredded cheese in the middle of each muffin cup before pouring in the mashed potatoes. It’ll be like a hidden treasure of gooey goodness!
- Sprinkle some crispy bacon bits, chopped green onions, or even a drizzle of tangy sriracha sauce on top of your potato muffins. It’ll take your little cups to the next level.
- For a spicy version, mix in a pinch of cayenne pepper or paprika into the mashed potato mixture. It’ll add a subtle kick and make each bite even more exciting.
- Want to get the kids involved? Let them help you shape the mashed potato mixture into the muffin cups. It’s a fun and hands-on activity that will make them excited to taste the cheesy results.
What to serve with Cheesy Mashed Potato Cups
- Grilled or Roasted Meats: chicken, steak, pork chops, or roasted turkey.
- Steamed or Roasted Vegetables: a side of steamed broccoli, roasted carrots, green beans, or sautéed spinach.
- Salad: Opt for a crisp green salad with a tangy vinaigrette, or try a creamy coleslaw for a satisfying contrast of textures.
- Gravy or Sauce: a classic beef or mushroom gravy. Alternatively, you can serve them with a flavorful sauce like marinara, garlic aioli, or a creamy cheese sauce.
- Soup: Creamy tomato soup, butternut squash soup, or chicken noodle soup are all excellent choices to enjoy alongside the cheesy cups.
Leftover and Storing
- Allow them to cool: Let the cups cool completely at room temperature before storing them. This helps prevent condensation and maintains their texture.
- Refrigeration: Place the leftover cups in an airtight container or wrap them tightly in plastic wrap. Store them in the refrigerator for up to 3-4 days. Make sure to label the container with the date for easy reference.
- Freezing: If you want to freeze the leftover cups, individually wrap each cup with plastic wrap or place them in a freezer-safe container. They can be frozen for up to 2-3 months. Again, remember to label the container with the date.
- Thawing and reheating: When you’re ready to enjoy the leftovers, thaw them overnight in the refrigerator if frozen. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. Alternatively, you can reheat them in the microwave, but the texture may not be as crispy.
Note: Keep in mind that reheated mashed potato cups may not be as crispy as when they were freshly made, but they will still be delicious and flavorful.
Frequently Asked Questions
While instant mashed potatoes are convenient, for the best texture and flavor, I recommend using freshly made mashed potatoes. They will give your cups a fluffy and homemade taste.
Absolutely! You can prepare the mashed potato cups in advance and store them in the refrigerator. When ready to serve, simply reheat them in the oven for a few minutes to regain their crispy texture.
Yes, and it’s easier than you think! After baking, let the cups cool completely, then wrap them tightly in plastic wrap or place them in an airtight container. When needed, thaw them in the refrigerator overnight and reheat them in the oven until warmed through.
These cups are versatile and can be served as a side dish with roasted meats, grilled chicken, or even as an appetizer at parties. Pair them with a fresh salad or steamed veggies to create a complete meal.
Of course! Feel free to experiment with different types of cheese according to your taste preferences. From sharp cheddar to creamy Gouda or even a blend of cheeses, the choice is yours. Let your cheese-loving heart guide you!
MORE SAVORY RECIPES TO TRY
If you like this Cheesy Mashed Potato Cups recipe, you might also like these other delicious savory recipes too
Other potato recipes I love from my favorite bloggers:
- Melt in Your Mouth Potatoes by Let’s Dish Recipes.
- Crispy Herb Roasted Potatoes by Cooking for My Soul.
- Home Fries by Handle The Heat.
🥣 Recipe
Cheesy Potato Cups
Equipment
- Stand mixer or electric mixer.
Ingredients
- 2 tbsp butter
- 3 tbsp milk
- 3 cups of fresh mashed potatoes cooled
- ¾ cheddar cheese {shredded}
- 1/3 cup of green onions {chopped really small}
- Pinch of nutmeg
- 2 eggs {separate egg whites and yolk}
- salt and pepper to taste.
Instructions
- In a large pan cook the potatoes until soft.
- Let them cool down for a bit.
- Once the potatoes are warm enough to hold them, peel them off and chop them into smaller pieces.
- Smash them up with a smasher and set aside.
- Preheat the oven to 400ºF {200ºC} and line a muffin pan with cupcake liners or muffin tins.
- In a small pan, heat milk and butter until they are about to boil, and add in the mashed potatoes, cheese, onions, nutmeg, salt, and pepper. Mix well.
- Incorporate the yolks and mix well.
- In a stand mixer beat the egg whites until hard peaks are formed.
- Start mixing one big spoon at a time with soft movements until you get all the egg whites and potatoes mixed.
- Divide evenly the mixture for 12 cups and bake for about 15 to 20 minutes or until it rises and is golden brown.
- Serve immediately as your side dish, or with salad. It also goes perfectly with sausages and ketchup for kids!
- This recipe can take about an hour or so if you prepare the mashed potatoes the same day. If you have it done or have some leftover mashed potatoes then it might take no more than 30 minutes!
What do you think??? Have you made this kind of potato recipe before? Or maybe something similar? If so tell me all about it in the comments!!!!
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Til’ next time…
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