Ingredients
– 3 large russet potatoes, peeled and cubed
– 4 cloves garlic, minced
– 1/2 cup whole milk
– 1/4 cup unsalted butter
– 1 cup grated parmesan cheese
– 1 large egg
– Salt and pepper to taste
– Cooking spray or butter for greasing
– Fresh parsley, chopped (for garnish)
Preparation
1. Preheat your oven to 375°F, and lightly grease a 12-cup muffin tin with cooking spray or butter.
2. Place the cubed potatoes in a large pot and cover them with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
3. Drain the potatoes well and return them to the pot. Add the minced garlic, milk, and butter, mashing the mixture until smooth and creamy.
4. Stir in the parmesan cheese and season with salt and pepper to taste. Let the mixture cool slightly, then whisk in the egg until well incorporated.
5. Spoon the mashed potato mixture into the prepared muffin tin, pressing down to ensure each cup is well-filled.
6. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy.
7. Let the cups cool for a few minutes before removing them from the tin. Garnish with chopped parsley and serve warm.
Variations & Tips
– For a lighter version, use low-fat milk and a reduced-fat butter substitute.
– Add some crumbled bacon or finely chopped fresh herbs like chives or rosemary to the mixture for additional flavor.
– If you’re catering to picky eaters, try making a batch without garlic or with milder cheese—it’s all about making the dish your own!
– These cups can be made ahead of time and reheated in the oven; they’re fantastic for meal-prepping or for when company’s expected.
– Feel free to experiment with different types of cheese, such as sharp cheddar or Gouda, for a unique twist on this family favorite.
Nothing warms the heart and belly like a good old fashioned mash, but these garlic parmesan mashed potato cups add a special touch that might just become part of your treasured family recipes. Enjoy, and may your meals be ever full of joy and comfort!