What can I use if I don't have milk for the mashed potatoes?

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.

Can I swap the butter for something else?

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.

Is this recipe a good way to use leftover 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.

Can I freeze these savory potato cups?

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.

What's the best way to reheat frozen potato cups?

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.

Can I make these into smaller bite-sized portions?

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!)

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