"Mashed Potato Cupcakes" With a "Frosting" of Cheese

What kind of recipe is it?

Mashed Potato Cupcakes are a delightful twist on traditional comfort food, transforming creamy mashed potatoes into a fun, portable dish.

These cupcakes are uniquely topped with a choice of savory ingredients, such as cheese, herbs, or crispy bacon, adding layers of flavor and texture.

Ideal for family gatherings, potlucks, or even as a creative side dish for special occasions, they appeal to both kids and adults alike.

Cooking these treats not only satisfies cravings but also showcases your culinary creativity, making mealtime exciting.

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Ingredients

Ingredient	Quantity
Potatoes	4 large (about 2 pounds)
Unsalted butter	4 tablespoons, melted
Milk	½ cup
Sour cream	½ cup
Salt	1 teaspoon
Black pepper	¼ teaspoon
Garlic powder	½ teaspoon (optional)
Cheddar cheese	1 cup, shredded
Green onions	¼ cup, chopped (for topping)
Bacon	½ cup, cooked and crumbled (optional for topping)
Fresh herbs (e.g., chives or parsley)	¼ cup, chopped (optional for garnish)

This table includes all the essential ingredients needed to create delicious Mashed Potato Cupcakes, along with detailed quantities to guide you in your preparation. Enjoy cooking!

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Cooking Steps

Preheat the oven to 190 °C (375 °F) and position an oven rack in the center. Prepare a standard muffin tin by greasing each cup with non-stick cooking spray or lightly brushing with melted butter.
Wash and peel the potatoes. Cut them into evenly sized chunks (about 5 cm) for uniform cooking.
Place the potato chunks into a large pot and cover them with cold water. Add 1 teaspoon of salt. Bring to a boil over medium-high heat and then reduce to a simmer. Cook for approximately 15-20 minutes, or until the potatoes are fork-tender and easily break apart.
Drain the cooked potatoes in a colander and return them to the pot. Allow them to sit for about 2 minutes to evaporate excess moisture.
Mash the potatoes using a potato masher or ricer until smooth and creamy. Incorporate 4 tablespoons of melted unsalted butter, 240 ml (1 cup) of milk, 120 ml (½ cup) of sour cream, ¼ teaspoon of black pepper, and ½ teaspoon of garlic powder (if using) into the mashed potatoes. Stir until well combined and creamy.
Gently fold in 1 cup (about 120 g) of shredded cheddar cheese until evenly distributed throughout the mixture.
Scoop the mashed potato mixture into the prepared muffin tin, filling each cup to the top and smoothing the surface with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and slightly crispy. The aroma should be savory, and there should be a slight resistance when lightly pressed.
Once baked, remove the tin from the oven and allow the cupcakes to cool for about 5 minutes in the pan. Use a butter knife to gently loosen the edges, then carefully remove the cupcakes and transfer them to a wire rack to cool slightly.
Before serving, top with chopped green onions, crumbled bacon (if desired), and fresh herbs for garnish.
Serve warm, and enjoy the delightful textures and flavors of your Mashed Potato Cupcakes!

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Variations

Loaded Baked Potato: Add cooked crumbled bacon (120 g) and 1 cup (about 240 g) of sour cream to the potato mixture for a rich, indulgent flavor profile.
Vegan Mashed Potato Cupcakes: Substitute dairy ingredients with 4 tablespoons (60 ml) of olive oil, 240 ml (1 cup) of unsweetened almond milk, and ½ cup (120 g) of dairy-free sour cream for a plant-based version.
Herbed Potato Cupcakes: Incorporate 2 tablespoons (30 g) of fresh chopped herbs (like rosemary and thyme) into the potato mixture for a fresh, earthy flavor.
Sweet Potato Variation: Swap regular potatoes for the same quantity of sweet potatoes (about 600 g), and add a pinch of cinnamon (¼ teaspoon) for a sweeter, fall-inspired treat.

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Tips on plating and presentation

While plating your mashed potato cupcakes, it’s essential to contemplate their visual appeal, as an attractive presentation can elevate the dish.

I like to use a colorful plate to contrast with the creamy frosting. Adding fresh herbs or crumbled bacon on top enhances the look.

Don’t forget to arrange them neatly; even a simple touch like a drizzle of sauce can make a difference!

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What other dishes can I pair it with?

When planning a meal, pairing your mashed potato cupcakes with complementary dishes can elevate the dining experience.

I love serving them with roasted vegetables for a colorful plate, or a simple side salad to add freshness.

For heartier fare, grilled chicken or meatloaf works beautifully.

Don’t forget a rich gravy for drizzling; it brings everything together nicely!

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What drinks can I pair it with?

To complement the delicious flavors of mashed potato cupcakes, choosing the right drinks can enhance your meal even further.

I love pairing them with a crisp, dry white wine like a Sauvignon Blanc or an invigorating lager.

For a non-alcoholic option, a sparkling apple cider adds a nice touch.

These drinks balance the richness of the cupcake without overpowering its delightful taste.

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Frequently Asked Questions

Can I Use Instant Mashed Potatoes for This Recipe?

I’ve used instant mashed potatoes in recipes before, and they work great. Just follow the package directions, and you’ll still achieve that creamy texture and delicious flavor. I think you’ll love the result!

How Long Do These Cupcakes Last in the Fridge?

These cupcakes last about three to five days in the fridge. I always store them in an airtight container to keep them fresh and tasty. Trust me, they’re still delicious after a few days!

Can I Freeze Mashed Potato Cupcakes?

Yes, I can freeze mashed potato cupcakes! Just wrap them tightly in plastic wrap or foil, then place them in a freezer-safe container. They should keep well for about three months. Enjoy them later!

What Type of Cheese Works Best for Frosting?

I find that cream cheese works best for frosting. Its tangy flavor and smooth consistency blend beautifully with savory dishes. I also love using cheddar for a sharper taste, adding an extra kick to the overall dish.

Are These Cupcakes Suitable for a Gluten-Free Diet?

Absolutely, I’d say these cupcakes are gluten-free as they primarily use mashed potatoes for the base. Just verify all ingredients, especially any seasonings or cheese, are certified gluten-free for a safe treat.