The perfect side-dish: mashed potato cups!
Who doesn't love a good mashed potato? But wait, there's more! Get ready to discover theperfect accompaniment to sublimate your dish: mini mashed potato cups that are crispy on the outside and melt-in-your-mouth on the inside. With a blend of potatoes, Parmesan and a hint of garlic, these little marvels are perfect served with a sauce or as a side dish with meat, bringing a touch of comfort to your meal. Ideal to impress your guests for a festive meal! :-)
Ingredients
Materials
- muffin tin
- pealer
- knife
- masher
- pot
Preparation
Peel and cut potatoes into small pieces.
Cook the potatoes in a large volume of boiling salted water for 20 minutes.
Stick a knife into them: they should be melting.
Drain and place the cooked potatoes in a large bowl.
Add milk, butter, Parmesan, salt, pepper and garlic.
Mash the potatoes to make a purée.
Leave to cool before the next step (so as not to cook the egg).
Add the egg and chopped parsley and mix well.
Place mixture in a greased muffin tin.
Bake for 20 minutes in an oven preheated to 375°F (190°C).
And now it's ready!
Observations
Can Parmesan be replaced?
You could add grated Comté, emmental or cheddar cheese, for example! Or replace parmesan with pecorino or grana padano.
How long can I keep this side dish?
Store in an airtight container in the fridge for three days.
Can I freeze these potato muffins?
Yes, you can!
Can they be eaten hot or cold?
You can enjoy them hot or cold.
How do you reheat them?
You can reheat them in the oven for a few minutes at 350°F (180°C), in a pan with a lid, or even in the microwave (they'll be a little softer, but just as delicious!).
Can you make this recipe with leftover mashed potatoes?
Yes, of course! All you need to do is add the toppings (in this case, parmesan, garlic and parsley) and an egg to hold them together.
How do you turn this side dish into a main course?
Simply add the protein of your choice to the mashed potatoes, such as diced ham, bacon or vegetable protein.
