Cheesy Mashed Potato Cups

Crispy outside, fluffy inside — these cheesy mashed potato cups are my go-to when I’ve got leftover mashed potatoes and a craving for something cozy and golden. They’re baked to perfection and packed with flavor, and best of all? They’re totally kid-approved and freezer-friendly!

Ingredients:

 2 cups mashed potatoes (warm, not cold)

 1 cup shredded cheese (cheddar or mozzarella works great)

 1 large egg

 2 tablespoons fresh parsley, chopped

 Salt & pepper to taste

 1 tablespoon olive oil (for brushing)

Directions:

1. Preheat your oven to 375°F (190°C) and grease a muffin pan.

2. In a mixing bowl, combine mashed potatoes, shredded cheese, egg, parsley, salt, and pepper. Mix until smooth and creamy.

3. Spoon the mixture evenly into muffin cups. Fill each to the top and smooth the surface with the back of a spoon.

4. Brush the tops lightly with olive oil for that golden crisp.

5. Bake for 20–25 minutes, or until the tops are puffed and lightly browned.

6. Let cool for 5 minutes before removing from the pan — they’ll pop out easily when slightly set!

Tips:

– Add chopped green onions or cooked bacon bits for extra flavor.

– These reheat beautifully in the air fryer or oven!

– Use silicone muffin cups if you want zero sticking.

 Perfect for picnics, school lunchboxes, or late-night snacking. They’ve got that cozy mashed potato comfort, with a cheesy, golden upgrade. You’ll want to make a double batch!