Party Potato Cups
Crispy, cute, and filling potato cups filled with a variety of toppings, perfect for any gathering.
Ingredients
For the Potato Cups
- 2 pounds potatoes (russet or Yukon gold) Russet gives a fluffy center, Yukon gold is creamier.
- 2 tablespoons olive oil or melted butter For mashing potatoes.
- 1 teaspoon salt Plus more to taste.
- 1 teaspoon garlic powder
- 1 teaspoon paprika Optional, for color.
- to taste black pepper
For Toppings
- 1 cup shredded cheddar or cheese blend
- 1/2 cup cooked bacon bits Optional.
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup chopped chives or green onions
Instructions
Preparation
- Preheat your oven to 425°F and grease a standard muffin tin.
- Peel potatoes if desired; cut into chunks and boil in salted water until fork tender, about 12 to 15 minutes. Drain well.
- Mash the potatoes with olive oil or butter, salt, garlic powder, paprika, and black pepper. Leave some texture for better shape holding.
- Scoop the mashed potato mixture into each muffin cup, filling almost to the top and press a well in the center to form a cup shape.
Baking
- Bake the potato cups for 20 to 25 minutes until the edges are golden.
- Sprinkle cheese into each cup and bake for an additional 3 to 5 minutes until melted. Top with bacon, sour cream, and chives before serving.
Notes
For the best texture, use starchy potatoes and drain them well. Make ahead by preparing the mash a day in advance. Store leftovers in the fridge for up to 4 days.