Crispy St. Patricks Irish Sausage Mashed Potato Cups (Print Version)

Golden potato cups filled with savory Irish sausage, herbs, and cheddar. A handheld twist on classic comfort food.

# What You 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 (optional)
16 - Sliced scallions or chives (for garnish)

# How-To Steps:

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.

# Expert Tips:

01 -
  • The crispy potato shell creates the perfect vessel for savory sausage filling, giving you that ideal crunch to creamy ratio in every bite
  • These can be assembled ahead and baked just before serving, making you look effortless while hosting a crowd
  • Irish cheddar adds a sharp, nutty depth that regular cheddar simply cannot match, and the melted top is pure comfort food magic
02 -
  • Potatoes must cool slightly before adding the egg, or you will end up with scrambled bits instead of a smooth, cohesive mash
  • Greasing your muffin tin thoroughly is nonnegotiable, as even the best behaved potatoes will stick without proper preparation
  • Letting the assembled cups rest in the tin for five minutes prevents them from falling apart when you try to remove them
03 -
  • Use a piping bag with a large star tip to create restaurant worthy potato cups with ridges that crisp up beautifully
  • Grate your own cheese rather than buying pre shredded, as the anti caking agents in packaged cheese prevent proper melting
  • Place your muffin tin on a baking sheet to catch any butter overflow and keep your oven clean

Go Back