Mashed Potato Cups

These mashed potato cups are cheesy, golden around the edges, and soft in the middle, with a shortcut that makes them especially easy to pull off. They’re made with instant mashed potatoes, so there’s no peeling, boiling, or mashing involved, and everything bakes right in a muffin pan. They’re an easy side dish for weeknight dinners, holidays, or anytime you want potatoes in a more fun, individual serving.

Why You'll Love These Viral Mashed Potato Cups

When I saw @jose.elcook making these viral mashed potato cups on TikTok, I stopped scrolling immediately. I’m already a big fan of mashed potatoes, but baking them in a muffin pan with cheese on top looked like such a good idea, so I had to make them.

I ended up using instant mashed potatoes because they make the recipe convenient and give you a consistent texture every time. The egg and flour help the potatoes hold their shape without needing leftover mashed potatoes, then the mozzarella melts through the middle and browns on top as they bake for cheesiness throughout.

The muffin pan is what really changes them. Instead of one big dish of mashed potatoes, you get individual portions with more golden edges and plenty of melted cheese on top. They’re an easy weeknight side, but also fit for Thanksgiving or Christmas when you want to serve potatoes a little differently.

Mashed Potato Cups Ingredients

• 1 and ⅓ cups water
• ½ teaspoon salt
• 2 tablespoons butter
• ⅔ cup whole milk
• 1 and ⅓ cups instant mashed potato flakes
• 1 large egg
• 6 tablespoons all-purpose flour
• 1 cup shredded mozzarella cheese, divided

Ingredient Notes That Make These Mashed Potato Muffin Cups Better

• Instant mashed potato flakes: I used Bob’s Red Mill potato flakes, and they worked really well because they hydrate smoothly and give the cups a consistent texture. Other plain instant mashed potato flakes should work too, but avoid flavored varieties since they can change the seasoning and moisture level.
• Whole milk: Whole milk gives the potatoes a richer texture. You can use 2% milk if needed, but I wouldn’t use skim milk since the mixture may be a little less creamy.
• Butter: The butter adds more richness and helps the instant potatoes taste more homemade. Salted or unsalted both work, but adjust the added salt if you use salted butter.
• Egg: The egg helps bind the mashed potato mixture so the cups hold together after baking. I wouldn’t leave it out.
• Flour: A small amount of flour gives the cups enough structure to lift cleanly from the muffin pan without making them dense.
• Mozzarella: Mozzarella melts smoothly and gives you those browned, cheesy tops. Cheddar, Monterey Jack, or a blend of cheeses would also work if you want a stronger flavor.

How to Make Mashed Potato Cups

Step 1: Make the Mashed Potatoes

Preheat the oven to 400°F and generously grease a 12-cup muffin pan. Add the water, salt, and butter to a microwave-safe bowl and heat until the butter is melted. Stir in the milk, then add the instant mashed potato flakes and mix until smooth. Let the potatoes cool for 5–10 minutes.

Step 2: Make the Potato Mixture

Stir the egg and flour into the cooled mashed potatoes until fully combined. Fold in ½ cup of the shredded mozzarella.

Step 3: Fill the Muffin Pan

Divide the potato mixture evenly between the muffin cups. Gently press and smooth the tops so the cups bake evenly.

Step 4: Add the Cheese and Bake

Sprinkle the remaining ½ cup mozzarella over the tops of the potato cups. Bake for 20–25 minutes, or until the tops are golden and the edges are lightly crisp.

Step 5: Cool and Serve

Let the mashed potato cups cool in the pan for 5–10 minutes before carefully removing them. Serve warm.

My Tips for the Best Mashed Potato Cups

• Let the potatoes cool before adding the egg. If the mashed potatoes are too hot, the egg can start cooking before it’s fully mixed in.
• Grease the muffin pan really well. Pay extra attention to the sides of each cup. That’s what makes the difference between clean edges and cups that tear when you remove them.
• Don’t overfill the cups. Leave a little room at the top so the cheese can melt and brown without spilling over the sides.
• Let them rest before removing. Give the potato cups 5–10 minutes in the pan after baking. They firm up as they cool slightly and are much easier to lift out intact.
• Run a thin knife around the edges first. If any cups are sticking, loosen the sides before lifting them out instead of forcing them.

How to Store and Reheat Mashed Potato Cups

• In the fridge: Let the potato cups cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
• In the freezer: Freeze the cooled potato cups in a single layer until firm, then transfer them to a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
• To reheat: Warm them in a 350°F oven or air fryer until heated through and the edges crisp back up. You can microwave individual cups for 20–30 seconds, but they’ll be softer.
• For make-ahead prep: Bake the cups a day ahead, refrigerate them, then reheat shortly before serving. This works especially well for Thanksgiving or Christmas when oven time is limited.

Mashed Potato Cups FAQs

What are mashed potato cups?

Mashed potato cups are individual portions of mashed potatoes baked in a muffin pan until set and golden around the edges. This version uses instant mashed potato flakes, egg, flour, and mozzarella, so they hold their shape while staying soft in the center.

Can I use leftover mashed potatoes instead of instant mashed potatoes?

You can, but I wouldn’t treat them as an exact 1:1 substitution in this recipe. Leftover mashed potatoes vary a lot in moisture depending on how much milk and butter they contain. I suggest replacing the instant potato mixture with 3 cups leftover mashed potatoes. Mix them with 1 large egg, 6 tablespoons all-purpose flour, and ½ cup shredded mozzarella, then portion into the muffin pan and top with the remaining ½ cup mozzarella.

Why are my mashed potato cups falling apart?

They usually need either more time to bake or more time to cool before being removed from the pan. The egg and flour set as the cups bake, then firm up further during the 5–10 minute rest. Removing them immediately can make even fully baked cups break apart.

How do you keep mashed potato cups from sticking?

Grease the muffin pan generously, including the sides of each cup. I prefer a well-greased metal muffin pan over paper liners because you get better browning around the edges and the cups release more cleanly once they’ve rested.

Can I make mashed potato cups ahead of time?

Yes. Bake them completely, let them cool, and refrigerate them for up to 4 days. Reheat them in the oven or air fryer at 350°F before serving so the outside gets warm and lightly crisp again.

Can I make mashed potato cups with a different cheese?

Yes. Cheddar, Monterey Jack, Colby Jack, Gruyère, or a blend will all work. Mozzarella gives you a milder flavor and good melt, cheddar or Gruyère will make the cups more savory and pronounced.

Can I add bacon or chives to mashed potato cups?

Absolutely. Cooked crumbled bacon, chopped chives, green onions, or a little grated Parmesan can all be mixed into the potato mixture before baking. Keep the mix-ins fairly small so the cups still hold together easily.

How do I know when mashed potato cups are done?

The tops should be golden, the edges should look set, and the cups should feel firm enough to hold their shape. Let them sit in the muffin pan for 5–10 minutes after baking before you try to remove them.