I remember the first time I made these Cheesy Mashed Potato Cups. It was a chilly autumn evening, and I was hosting a casual dinner party for a few close friends. I wanted to serve something that was both comforting and a bit indulgent, yet simple enough to prepare without a lot of fuss. As I was contemplating my options, I stumbled upon this recipe and decided to give it a try. The result was nothing short of a hit—everyone raved about the crispy, cheesy exterior and the creamy, flavorful inside. Since then, these little cups have become a staple in my recipe rotation, beloved by family and friends alike.
Let’s dive into how you can recreate this delightful dish in your own kitchen.
Ingredients:
2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
Salt and black pepper, to taste
3 cups mashed potatoes
Instructions:
1. Preheat and Prepare
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This temperature is ideal for achieving a crispy exterior while allowing the interior to cook through evenly. Next, prepare your cupcake pan. You’ll need a standard cupcake pan with 8 to 9 wells. If you have a nonstick pan, that’s ideal as it will help prevent sticking. Use a small amount of butter to lightly grease the wells. If you don’t have a nonstick pan, you can use paper liners or spray the pan with nonstick cooking spray.
2. Mix the Wet Ingredients
In a medium-sized mixing bowl, crack and whisk together 2 large eggs. The eggs are a crucial binding agent in this recipe, ensuring that everything holds together nicely. Once the eggs are well whisked, add in 1/3 cup of sour cream. This will add a touch of tanginess and extra creaminess to your mixture.
3. Incorporate the Cheeses
Next, stir in 1 heaping cup of shredded sharp cheddar cheese and 2 tablespoons of grated Parmesan cheese. The sharp cheddar provides a robust flavor and melts beautifully, while the Parmesan adds a slightly nutty, salty depth to the mix. If you prefer a milder cheese or want to try different varieties, you can substitute the cheddar with a milder cheese like Monterey Jack or Gouda.
4. Add Fresh Herbs
Chop 2 tablespoons of fresh chives and mix them into your cheese and egg mixture. The chives not only add a burst of color but also a hint of fresh, oniony flavor that complements the rich cheeses and creamy potatoes. If you don’t have chives on hand, you can substitute with green onions or even fresh parsley for a different flavor profile.
5. Prepare the Mashed Potatoes
Now it’s time to prepare your mashed potatoes. You’ll need 3 cups of mashed potatoes, which can be freshly made or leftover. Taste the mashed potatoes and season them with salt and black pepper to your preference. If you’re using leftovers, give them a good stir to ensure they’re smooth and pliable. If the mashed potatoes are too stiff, you can add a splash of milk or a bit more sour cream to loosen them up.
6. Combine Ingredients
Add the seasoned mashed potatoes to the bowl with the egg, cheese, and chive mixture. Gently fold the ingredients together until everything is well combined. The potatoes should be evenly mixed with the cheeses and egg mixture. Be careful not to overmix, as this can make the potatoes dense.
7. Spoon into the Pan
Using a spoon or an ice cream scoop, fill each well of the prepared cupcake pan with the mashed potato mixture. You want to fill each well just to the top or slightly below. Don’t overfill as the mixture will expand slightly while baking.
8. Bake to Perfection
Place the cupcake pan in the preheated oven and bake for 25 to 35 minutes. The exact baking time can vary depending on your oven and how full the wells are. You’re looking for a golden brown color on the tops and sides, and the edges should pull away from the sides of the pan. If you’re unsure, use a toothpick to check for doneness—insert it into the center of a potato cup, and it should come out clean.
9. Cool and Serve
Once baked, remove the pan from the oven and let the Cheesy Mashed Potato Cups cool in the pan for about 5 minutes. This cooling time helps them set and makes them easier to remove from the pan. After they’ve cooled slightly, gently turn them out onto a serving platter. Serve the cups warm with a dollop of extra sour cream on the side for added richness and tang.
Variations and Substitutions:
Cheese Varieties: Feel free to experiment with different types of cheese. For a sharper flavor, you could use aged cheddar or add a bit of blue cheese. For a milder taste, try using mozzarella or fontina.
Herbs and Spices: If you’re not a fan of chives, you can use other herbs like dill, thyme, or rosemary. Adding a pinch of paprika or garlic powder can also enhance the flavor.
Dietary Preferences: For a dairy-free version, substitute the cheese with a dairy-free alternative and use a plant-based sour cream. If you’re avoiding eggs, you can use a flax egg or a commercial egg replacer.
Conclusion
These Cheesy Mashed Potato Cups are not just a dish; they’re a comforting and versatile treat that can be enjoyed by everyone. The crispy, cheesy exterior gives way to a creamy, flavorful interior, creating a delightful contrast in every bite. They’re perfect for family dinners, holiday gatherings, or as a standout side dish at any meal.
Making these cups is a simple process that yields impressive results, and they’re sure to become a beloved recipe in your kitchen. The flexibility in ingredients and the ease of preparation make them an appealing option for both novice and experienced cooks alike. Whether you’re serving them as a side dish or as a stand-alone snack, these Cheesy Mashed Potato Cups are sure to bring smiles and satisfaction to your table. Enjoy every bite of this comforting, cheesy delight!
