Crispy Irish Sausage Mashed Potato Cups (Print version)

Golden potato cups filled with seasoned Irish sausage, baked until crispy and topped with melted cheddar.

# What you need:

→ 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

→ Sausage Filling

08 - 12 oz Irish pork sausages (bangers), 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 (or 1/2 tsp dried)

→ Assembly

14 - 2 tbsp unsalted butter, melted
15 - Extra grated Irish cheddar (optional)
16 - Sliced scallions or chives for garnish

# Directions:

01 - Preheat oven to 400°F. Grease 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. 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 some mash for topping.
05 - Bake potato cups for 15 minutes until they hold shape and edges start to crisp.
06 - In skillet over medium heat, cook sausage, breaking up with spoon until browned. Add onion and garlic; sauté until soft, 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 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 -
  • Transforms humble bangers and mash into something you can eat with your hands at parties
  • The crispy potato shell creates this incredible texture contrast with the savory sausage filling
  • Make ahead friendly and reheats beautifully for busy weeknight dinners
02 -
  • Let the mashed potatoes cool slightly before mixing in the egg or you will end up with scrambled bits in your mash
  • Do not skip greasing the muffin tin thoroughly even if you think you have enough butter in the potatoes
  • The potato cups need that first bake before filling or they will collapse under the weight of the sausage mixture
03 -
  • Use a piping bag with a large star tip for the prettiest potato cups and the most even distribution
  • Warm your milk slightly before adding to the potatoes for smoother absorption
  • Let the sausage mixture cool completely before filling so the potato cups do not get soggy

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