Mashed Potato Cups Recipe

Turn classic mashed potatoes into golden-brown, cheesy, bacon-topped cups that are crispy on the outside and creamy inside. Perfect for parties, holidays, or family dinners — they look impressive but are wonderfully simple to make!

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Course: Appetizer, Side Dish

Cuisine: American, Comfort Food

Prep Time: 20

Cook Time: 30

Cooling Time: 5

Total Time: 55

Servings: cups

Calories: 180kcal

Cost: $8

Equipment

1 Standard 12-cup muffin tin Grease well for easy removal
1 Large mixing bowl For folding all ingredients
1 Potato masher or ricer Avoid overmixing potatoes
1 Ice cream scoop Ensures even portions
1 Butter knife or offset spatula To release baked cups cleanly
1 Cooling rack Prevents soggy bottoms after baking

Ingredients

Main Mixture

4 cups prepared mashed potatoes Leftover or freshly made
1 cup shredded cheddar cheese Sharp cheddar preferred
½ cup sour cream Greek yogurt works too
2 large eggs Helps bind mixture
¼ cup butter Melted for richness
¼ cup milk Whole milk or dairy-free alternative
salt and pepper To taste

Toppings & Add-ins

6 strips bacon Cooked crispy and crumbled
¼ cup fresh chives Chopped; green onions okay
½ cup extra shredded cheese For topping before baking
optional add-ins Garlic, jalapeños, or diced ham

Instructions

Preheat oven to 375°F and grease muffin tin with butter or spray.
If needed, make mashed potatoes and let them cool to warm.
Combine mashed potatoes, sour cream, cheese, eggs, melted butter, and seasonings in a large bowl.
Fold in half of the bacon and most of the chives.
Scoop mixture into muffin tin, about ¾ full, and create a small indent on top.
Sprinkle with remaining cheese and bacon; press gently.
Bake for 25–30 minutes until golden and edges pull away.
Let cool 5 minutes, then remove gently and garnish with chives.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition