These delightful savory baked potato cups are like fluffy little packages of comfort food goodness packed with tender mushrooms and fresh green onions. I remember making a batch of these years ago and instantly falling in love with how easy yet impressive they were for family dinners or special occasions. They are a practical and delicious way to enjoy mashed potatoes with minimal fuss taking just over an hour from start to finish.
Oh, potatoes. What’s not to love about them? They are such a staple in my kitchen because they are incredibly versatile. You can make so many wonderful dishes starting with simple potatoes. These savory cups are one of my absolute favorite ways to transform them into something a little different and fun. It is also a fantastic trick for using up any leftover mashed potatoes you might have sitting in the fridge. While I often make them fresh for this recipe, starting with prepared mashed potatoes works beautifully too.
It feels like you are giving classic mashed potatoes a charming little makeover. They turn into these adorable individual servings that look a bit like savory cupcakes. The combination of creamy potato, earthy mushrooms, and slightly sharp green onions is just perfect.
Ingredients You Will Need
Making these individual baked potato cups requires a few simple ingredients. You will need about ten medium potatoes to start with for a generous batch. Butter adds richness, while milk helps create that creamy texture we all love in mashed potatoes. Eggs are crucial here as they help bind everything together into those neat cup shapes. Chopped mushrooms and sliced green onions provide wonderful flavor and texture throughout each bite. A little garlic boosts the savory profile. All-purpose flour and baking powder give them structure and a slight lift, ensuring they aren’t too dense. Of course, you will need salt and pepper to season everything just right.
One of the best things about this recipe is how adaptable it is. Think of them as loaded mashed potatoes you can hold in your hand. Feel free to mix in other cooked ingredients you enjoy on mashed or baked potatoes. Crumbled cooked bacon, shredded cheese, or even a dollop of sour cream can be stirred in with the vegetables for extra flavor. Just make sure any add-ins are fully cooked before you incorporate them into the mixture.
Tools That Make Baking Easier
Having the right tools on hand always simplifies the cooking process. For mincing garlic quickly, a good quality garlic press is a lifesaver. It saves so much time compared to chopping it by hand. When sautéing the vegetables like mushrooms and green onions, using a nonstick skillet is helpful. It ensures the vegetables cook evenly and get that lovely tender texture without sticking.
And of course, you will need a standard 12-cup muffin pan for shaping the potato cups. Make sure to grease it really well so the cups slide out easily after baking. If you are hosting a party or just want bite-sized treats, you could even use a mini muffin pan. Just keep in mind that the baking time will be shorter for smaller cups so watch them closely.
Preparing the Savory Potato Cups
Creating these savory baked potato cups follows a simple process. You begin by preparing the base components before combining them.
Start by boiling the potatoes until they are very tender when pierced with a fork. While the potatoes are cooking, prepare your vegetables. Melt some butter in a skillet over medium heat. Add the chopped mushrooms, sliced green onions, and minced garlic to the warm skillet. Sauté these ingredients, stirring occasionally, until they have softened nicely. This usually takes about five to seven minutes.
Once the potatoes are cooked through, drain all the water completely. Return the hot potatoes to the pot and mash them thoroughly until smooth. Add a generous amount of butter and some milk to the mashed potatoes. Beat this mixture until it is wonderfully smooth and fluffy. Set this aside while you finish preparing the other elements.
Next, add the sautéed vegetable mixture directly into the bowl with the mashed potatoes. Gently stir in the all-purpose flour, beaten eggs, baking powder, salt, and pepper. Mix everything together very carefully until all the ingredients are just combined. Be careful not to overmix the batter at this stage because overworking mashed potatoes can make them turn out pasty or glue-like instead of light and fluffy. The mixture should resemble a thick batter.
Finally, preheat your oven to 350°F (175°C). Grease your standard 12-cup muffin pan very well to prevent any sticking. Spoon the potato mixture evenly into each of the prepared muffin cups, filling them almost to the top. Bake them in the preheated oven for about 35 to 40 minutes. You will know they are ready when the tops look beautifully golden brown and the centers feel set. Once they are out of the oven, let the potato cups rest in the pan for about five minutes before carefully removing them. This resting time helps them hold their shape.
For an extra touch of indulgence, you can top the potato cups with a sprinkle of shredded cheese during the last few minutes of baking. For a golden crust, briefly place them under the broiler for a minute or two after they are cooked. Keep a close eye on them under the broiler so they don’t burn.
Common Questions About Savory Potato Cups
Here are answers to some frequent questions people ask about making these delightful savory baked potato cups.
Mashed potatoes rely on liquid for creaminess. While dairy is traditional, you have options. Heavy cream or half-and-half work well for richness. A bit of sour cream or cream cheese can also substitute for part of the milk. For a dairy-free version, you can use vegetable broth or an unsweetened plant-based milk like oat or almond milk. Chicken stock is another flavorful liquid alternative that adds depth without dairy.
Yes, you can substitute the butter. Butter provides great flavor, but a flavorful oil like olive oil or grapeseed oil can be used instead. Margarine is another option that works in place of butter for mashed potatoes.
Absolutely. These potato cups are an excellent way to give leftover mashed potatoes new life. If using pre-made mashed potatoes, simply skip the boiling and initial mashing steps (steps 1-4) and start with about 4 to 5 cups of your cold or room temperature leftovers. Ensure they are smooth before adding the other ingredients.
Yes, these baked potato cups freeze well. Once they are completely cooled after baking, wrap them individually or place them in a single layer in an airtight container or freezer bag. They can be frozen for up to 2-3 months.
To reheat, thaw the frozen potato cups in the refrigerator overnight if possible. You can then reheat them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. Alternatively, you can microwave them for a minute or two per cup, though the texture may be slightly different than oven reheating.
Yes, you can use a mini muffin pan to create smaller potato cups. The process remains the same, but you will need to reduce the baking time significantly. Start checking for golden tops and set centers after about 20-25 minutes when using a mini muffin pan.
Easy Mashed Potato Cups Recipe (Use Leftovers!)
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Muffin
- Method: Baked
Description
These Muffin Tin Potato Cups are a delicious and unique way to enjoy mashed potatoes! They are savory baked cups packed with tender mushrooms, green onions, and fluffy potato goodness, perfect for dinner parties or using up leftovers!
Ingredients
For the Potato Cups
- 10 medium potatoes (about 1.5 kg), peeled and roughly chopped
- 4 tablespoons (60 grams) unsalted butter, divided
- 4 green onions (about 40 grams), sliced thin
- 1 cup (240 ml) milk
- 4 large eggs (about 200 grams), beaten well
- 1 teaspoon (5 grams) salt
- 2 cups (200 grams) white button mushrooms, chopped small
- 2 cloves (6 grams) garlic, minced fine
- ¾ cup (90 grams) all-purpose flour
- 4 teaspoons (20 grams) baking powder
- ¼ teaspoon (0.6 grams) pepper
Instructions
For the Potato Cups
- Boil the prepared potatoes in a large pot of water until they become very tender.
- Carefully drain all the water from the pot.
- Return the hot potatoes to the pot and mash them thoroughly.
- Add 2 tablespoons of the butter and the milk to the mashed potatoes. Beat the mixture until it is smooth and fluffy. Put this mixture aside while you prepare the vegetables.
- While the potatoes are boiling or resting, melt the remaining 2 tablespoons of butter in a non-stick skillet over medium heat.
- Add the chopped mushrooms, sliced green onions, and minced garlic to the skillet.
- Sauté these vegetables, stirring occasionally, until they are tender. This usually takes about 5 to 7 minutes.
- Add the cooked vegetable mixture to the bowl with the mashed potatoes.
- Stir in the all-purpose flour, beaten eggs, baking powder, salt, and pepper.
- Mix everything together gently until all the ingredients are just combined into a thick batter.
- Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin pan very well to prevent sticking.
- Spoon the potato mixture evenly into each of the 12 greased muffin cups.
- Bake in the preheated oven for 35 to 40 minutes. The tops should look golden brown and the centers should be set.
- Once baked, remove the muffin pan from the oven. Let the potato cups rest in the pan for 5 minutes before carefully removing them.
Notes
Ingredient Tip: These savory potato cups are a fantastic way to use up any leftover mashed potatoes you might have. Just skip steps 1-4 and start with 4-5 cups of ready mashed potatoes.
Serving Suggestion: These baked potato cups are perfect for serving at dinner parties or holiday gatherings as an easy individual side dish.
Nutrition
- Serving Size: 1
- Calories: 241kcal
- Sugar: 3g
- Sodium: 437mg
- Fat: 6g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 74mg
