Definitely on your to-do list for a reason—this is a simple but clever way to turn everyday mashed potatoes into a crisp-topped, portion-perfect side dish. Instead of serving a scoop of mash straight from the bowl, you shape it into little “potato cups” using a muffin tin, then bake until the tops turn golden and crunchy. The contrast is the best part: fluffy, buttery potato on the inside with a lightly crisp, fork-ridged surface on top.
This method is also great when you want your side dish to look more “put together” without extra effort. Each cup is neatly formed, easy to plate, and holds its shape well, making it ideal alongside plant-based schnitzels and a mushroom gravy or sauce. The potato cups can catch a little of that sauce in their ridges, giving you bites that are creamy, crisp, and savory at the same time.
Ingredients:
- Potatoes, mashed plain
- Butter
Optional add-ins (choose any of these, but only if you want to):
- Cooked turkey bacon
- Cheese
- Parsley
- Green onion
- Garlic
For finishing (choose one):
- Melted butter (for brushing)
- Olive oil (for brushing)
Instructions:
- Prepare the mashed potatoes. Start with plain mashed potatoes and add butter, mashing until the texture is smooth and well combined. The mash should be thick enough to hold its shape when spooned—soft and fluffy, but not runny. This helps the potato cups bake up with defined edges and a crisp top.
- Decide on any optional add-ins. If you want to boost the flavor, mix in any of the optional ingredients you like: cooked turkey bacon for a smoky, salty bite; cheese for extra richness; parsley for a fresh herby note; green onion for mild sharpness; or garlic for deeper savory flavor. Stir your chosen add-ins through the mash until evenly distributed, making sure each scoop will have the same balance of flavor.
- Grease the muffin tin. Lightly grease a muffin tin so the potato cups release easily after baking. Make sure you coat the bottoms and sides of each cup, since the mash will be pressed in and baked until set. This step helps prevent sticking and keeps the edges looking clean when you lift them out.
- Fill and shape the potato cups. Spoon the mashed potatoes into the greased muffin cups, filling each one generously. Press the mash down gently so it sits firmly in the cup and creates a smooth, level surface. You’re aiming for compact, even portions that will bake uniformly.
- Create the signature fork ridges. Take a fork and run it along the top of each potato portion. Drag lightly across the surface to make ridges and grooves. These lines aren’t just for looks—they increase the surface area, which helps the tops crisp up and turn golden in the oven. Take a moment with this step, because those ridges are what give the finished potato cups their appetizing texture.
- Brush the tops for color and crispness. Brush each ridged top with either melted butter or olive oil. The fat coats the peaks of the ridges, encouraging browning and creating that crispy finish. Be sure to brush across the whole surface so every cup gets an even chance to turn golden.
- Bake at 375 degrees. Place the muffin tin into the oven and bake at 375 degrees until the tops are crispy and golden. Keep an eye on the color as they bake—once the ridges look browned and crisp to the touch, they’re ready. The edges should look set and lightly firm, while the centers stay soft.
- Serve and enjoy. Remove the muffin tin from the oven and let the potato cups sit briefly so they hold their shape. Then lift them out carefully and serve warm as a side dish. They pair especially well with plant-based schnitzels and mushroom gravy or sauce, since the crisp tops and fluffy interiors make a perfect base for anything savory spooned over the top.
Enjoy.