Crispy Irish Sausage Mashed Potato Cups (Print View)
Golden potato cups filled with seasoned Irish sausage, ideal for festive occasions.
# What You'll Need:
→ For the Mashed Potato Cups
01 - 1.5 lbs Yukon Gold potatoes, peeled and cubed
02 - 3 tbsp unsalted butter
03 - 1/4 cup whole milk
04 - 1 large egg
05 - 1/2 tsp salt
06 - 1/4 tsp ground black pepper
07 - 1/4 cup grated Irish cheddar
→ For the Sausage Filling
08 - 12 oz Irish pork sausages, casings removed
09 - 1 small yellow onion, finely diced
10 - 2 cloves garlic, minced
11 - 1/2 cup beef or vegetable broth
12 - 1 tbsp fresh parsley, chopped
13 - 1 tsp fresh thyme leaves
→ For Assembly
14 - 2 tbsp unsalted butter, melted
15 - Extra grated Irish cheddar
16 - Sliced scallions or chives
# Method:
01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin with butter or nonstick spray.
02 - Boil potatoes in salted water until fork-tender, about 15 minutes. Drain well.
03 - Mash the potatoes with butter, milk, salt, and pepper until smooth. Let cool 5 minutes, then mix in the egg and cheddar.
04 - Spoon or pipe the mashed potatoes into the muffin cups, pressing up the sides and bottom to form a nest. Reserve a little mash to use as a topping.
05 - Bake the potato cups for 15 minutes until they hold shape and the edges start to crisp.
06 - In a skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned. Add onion and garlic; sauté until soft, about 3-4 minutes.
07 - Pour in broth, parsley, and thyme. Cook until most liquid evaporates, 3-4 minutes. Cool slightly.
08 - Remove potato cups from oven. Fill each with sausage mixture, then top with a spoonful of reserved mash and a sprinkle of cheddar.
09 - Brush the tops with melted butter. Bake 15-18 minutes more, until golden and crisp.
10 - Let rest 5 minutes before removing from tin. Garnish with sliced scallions or chives.
# Insider Tips:
01 -
- These portable cups transform a heavy comfort meal into something festive and fun to eat with your hands
- The crispy potato edges contrast perfectly with the tender sausage filling, creating satisfying texture in every bite
- They reheat beautifully for breakfast or lunch the next day, if they last that long
02 -
- Piping the potato mixture into the muffin tin creates more even cups than using a spoon, though both methods work
- Letting the sausage filling cool slightly prevents it from making the potato bottoms soggy
- Waiting 5 minutes before removing cups from the tin prevents them from breaking apart
03 -
- Use a piping bag fitted with a large star tip for restaurant-looking potato cups
- Brush melted butter on the potato cups halfway through baking for extra golden color