Loaded Mashed Potato Cups are a new and tasty way to serve leftover mashed potatoes!

Try this mashed potato cups recipe for the perfect side dish your family will love! Tasty and fun, these little potato cups have all the rich and creamy goodness of mashed potatoes baked into muffin tins and topped with melted cheddar cheese! Plus they are perfectly portable which makes them excellent to take to a party or a potluck!

plated Loaded Mashed Potato Cups

Loaded Mashed Potato Cups


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Loaded Mashed Potatoes Recipe

What’s not to love about one of our favorite comfort foods? We just retooled them into individual bites of colorful, savory goodness. We can’t promise they’ll be low carb, but we can guarantee that smaller portions mean fewer calories, right?

ingredients to make Loaded Mashed Potato Cups

Ingredients and Variations

POTATOES We like to use Yukon Gold potatoes for mashed potatoes because they have just the right amount of starch in them to make them light and fluffy. The muffin tin tray for this recipe makes 12 potato cups which equates to about 4 cups of mashed potatoes. If you are making a fresh batch of mashed potatoes for this recipe, we recommend you start with 6 medium-sized potatoes.

DAIRY Sour cream makes them especially creamy, but cream cheese will do as well as heavy whipping cream. Butter and Parmesan cheese take the flavor up a notch! 

VEGGIES This recipe calls for chives. Feel free to add shredded zucchini or finely chopped broccoli for a shot of extra nutrition. Garnish the tops with green onions or extra bacon bits!

BACON Bacon is always perfect on loaded mashed potatoes, and these mashed potato cups are no different.

process of mixing and adding Loaded Mashed Potato Cups to muffin tin

How To Make Potato Cups

Mashed potato cups are as easy to make as 1, 2, 3!

  1. Mix mashed potatoes with sour cream, butter, bacon, chives, and parmesan.
  2. Pack mixture evenly into muffin tins and then brush with remaining melted butter. Top with cheddar cheese.
  3. Bake according to recipe until tops are golden brown.

PRO TIP: Place cooked mashed potato cups under the broiler for about 3 minutes or until the cheese is melted and bubbly. Serve immediately with a dollop of sour cream, cheese sauce or salsa on top!

Time Saving Tips

  • Pre-purchased bacon bits will work if you are short on time and can’t fry bacon.
  • Even premade mashed potatoes can be purchased in the deli or freezer section of your supermarket. But just remember, this recipe is perfect for leftover mashed potatoes!
    Loaded Mashed Potato Cups cooked in a muffin tin

Can You Freeze Mashed Potato Cups?

These little mashed potato cups can be frozen easily and will last for about 6 months! Simply place cooked potato cups in the refrigerator overnight to make sure they are completely cooled and then cover with plastic wrap. Freeze the cups until they are solid, then pop them out of the muffin tin and save them in a freezer bag with the date labeled on the outside.

Let them thaw in the refrigerator and reheat in the microwave or the oven. Delicious as a quick side with pork chops and gravy or your favorite meatloaf recipe

Other Tasty Potato Recipes To Try!

top view of cooked Loaded Mashed Potato Cups on a plate
4.67 from 21 votes↑ Click stars to rate now!
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Loaded Mashed Potato Cups

These loaded mashed potatoes made in muffin tins are a perfectly portioned and decadent side dish that is so easy and super tasty!
Prep Time 10 minutes
Cook Time 30 minutes
resting time 10 minutes
Total Time 40 minutes
Servings 12 servings
Author Holly


  • 4 cups mashed potatoes
  • 6 slices bacon cooked and crumbled
  • ½ cup cheddar cheese shredded
  • 1 cup sour cream
  • 1 tablespoon chives
  • 1 tablespoon grated parmesan
  • 2 tablespoons melted butter divided


  • Preheat oven to 350°F. Grease muffin tin.
  • Combine potatoes, sour cream, 1 tablespoon melted butter, bacon, chives, and parmesan in a bowl.
  • Fill and press each tin with the potato mixture. Brush tops with the remaining melted butter and top with cheddar cheese.
  • Bake for 30 minutes, or until golden brown.
  • Cool slightly before removing from tin.


4.67 from 21 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 191kcal | Carbohydrates: 17g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 161mg | Potassium: 273mg | Fiber: 1g | Sugar: 1g | Vitamin A: 236IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

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Recipe Rating


  1. Do you need to grease the cups with crisco so they dont stick? Or does spray work? I always have a tough time with cupcake tins and things getting stuck.

    1. I let them thaw in the refrigerator and then reheat in the microwave or the oven. If reheating in the oven I would heat at 350°F until heated through.

    1. These freeze well Marliss. For full information on freezing you can find it right above the recipe in the post. Enjoy!

  2. 2 stars
    As others have mentioned, this is not a good recipe. I made mashed potatoes, and then tried this recipe. The cups were extremely soft. I accidentally tipped the pan while taking them out, and they slid right out. The couple that were left cape out enough to be able to hold in my hand, but they were soft at best. They are not cups that you can serve as hand held recipe as the recipe suggests.

    1. Sorry to hear that, Al! For this recipe, we use Yukon Gold because they are starchier and tend to hold together better. It also will affect the recipe if your leftover potatoes had any added moisture in them, like milk or butter mixed in. It also sounds like they may have needed to be cooked a little longer. Hope that helps.

  3. 2 stars
    Taste good but they came out very wet. They all fell apart trying to get them out of the tins, even after letting them cool completely. I feel like they need some egg and flour, something to hold all the wet ingredients together.

    1. I am sorry to hear that, Maegan. We didn’t have that problem with this recipe. If using leftover mashed potatoes there may be some additional moisture in the potatoes causing them to get soggy.

  4. I loved how easy this recipe is, BUT I found it very salty. Could it be the Marble Cheese I used? Any suggestions?

    1. Bacon and cheese can both be salty. Also, if you are using leftover mashed potatoes with salt (rather than plain), you could be adding more salt without realizing it. You could try a reduced sodium bacon, and check the salt content of the cheese you select. Hope that helps Gail!

  5. These are good making them Rueben potatoes by adding a bit of sauerkraut, corned beef, 1,000 island, and sour cream.

  6. I will bet these would be really good with an egg in them instead of sour cream. Break and egg into the cup and then bake it, garnish with the bacon and chives. Sounds good to me.