Crispy Irish Sausage and Mashed Potato Cups (Print Version)
Golden potato cups filled with seasoned Irish sausage and melted cheddar cheese
# 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
# How to Make It:
01 - Preheat 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 potatoes with butter, milk, salt, and pepper until smooth. Let cool 5 minutes, then mix in egg and cheddar.
04 - Spoon or pipe mashed potatoes into muffin cups, pressing up sides and bottom to form nests. Reserve a small amount of mash for topping.
05 - Bake potato cups for 15 minutes until they hold shape and edges begin to crisp.
06 - In a skillet over medium heat, cook sausage, breaking up with 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, top with reserved mash and sprinkle with cheddar.
09 - Brush 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.
# Expert Advice:
01 -
- The contrast between crispy potato edges and tender sausage creates something magical in every bite
- These portable cups make serving so much easier than traditional plating, and everyone gets their own perfect portion
02 -
- Let the potato mash cool for at least 5 minutes before adding the egg, or you will end up with scrambled bits in your smooth potato cups
- Press the potato mixture firmly into the muffin cups because any thin spots will burn or break during the second bake
03 -
- Room temperature sausage meat cooks more evenly and prevents the filling from becoming greasy
- A piping bag with a large star tip creates the most professional looking potato cups