What is this dish?
Think of it like:
- mashed potatoes
- shaped into little cups
- filled with cheesy or meaty stuffing
- baked until golden
- served in rich homemade gravy
It’s cozy, warm, and perfect for dinner, parties, or meal prep. Super budget-friendly too.
Crispy outside. Fluffy inside. Saucy bottom. Absolute comfort bomb.
🛒 Ingredients
For the mashed potato base
- 1 kg potatoes (Yukon gold or russet)
- 3 tablespoons butter
- ½ cup milk or cream
- 1 egg yolk
- ½ cup grated cheese (cheddar or mozzarella)
- Salt
- Black pepper
- Garlic powder (optional)
For the filling (choose one)
Option 1 – Beef filling
- 300 g ground beef
- 1 small onion (finely chopped)
- 2 cloves garlic
- Salt & pepper
- Paprika
- 2 tablespoons tomato sauce
OR
Option 2 – Cheese filling
- Mozzarella cubes
- Cheddar
- Cream cheese
OR
Option 3 – Chicken filling
- Cooked shredded chicken
- Cream cheese
- Herbs
For the gravy
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef or chicken broth
- 1 tablespoon soy sauce
- Black pepper
🔪 Step 1 – Boil the Potatoes
Peel and cube potatoes.
Boil in salted water for 15–18 minutes until fork tender.
Drain well.
Very important:
Let steam dry for 2 minutes → removes extra water → fluffier mash.
🥄 Step 2 – Make Creamy Mash
Mash potatoes while hot.
Add:
- butter
- milk
- egg yolk
- cheese
- salt
- pepper
Mix until smooth and creamy.
Texture should be thick (not runny).
If too soft → add more cheese or mash longer.
🍳 Step 3 – Prepare the Filling
For beef:
Cook onion + garlic in pan.
Add beef and spices.
Cook until browned.
Add tomato sauce and simmer 3 minutes.
Let cool slightly.
(Hot filling melts the mash too fast, so don’t skip cooling.)
🧁 Step 4 – Shape the Cups
Grease muffin tray or baking pan.
Scoop mashed potatoes into each hole.
Press:
- bottom
- sides
Create little “nests” or cups.
Like mini bowls.
Leave space in the middle for filling.
🥩 Step 5 – Add Filling
Spoon beef (or cheese or chicken) inside each cup.
Don’t overfill.
Top with small cheese sprinkle for extra melt.
🔥 Step 6 – Bake
Bake at:
180°C (350°F)
for 20–25 minutes
Until:
- tops golden
- edges slightly crispy
- cheese melted
You’ll smell heaven at this point 😄
🥣 Step 7 – Make the Gravy
In saucepan:
Melt butter → add flour → whisk 1–2 minutes.
Slowly add broth while whisking.
Add soy sauce + pepper.
Simmer until thick and silky.
Restaurant-style gravy in 5 minutes.
🍽️ Step 8 – Serve
Pour warm gravy into baking dish or plate.
Place potato cups on top.
Or spoon gravy over them.
Sprinkle parsley.
Serve hot.
😍 Taste & Texture
These hit ALL the comfort notes:
- crispy outside edges
- soft fluffy mash
- juicy savory filling
- rich gravy soaking everything
It’s like shepherd’s pie + mashed potatoes + casserole combined.
Crazy satisfying.
🔥 Pro Tips
✔ Use starchy potatoes for fluffiness
✔ Don’t skip egg yolk (helps shape hold)
✔ Let filling cool before stuffing
✔ Grease tray well
✔ Broil 2 minutes for extra golden tops
Game changer.
🧀 Fun Variations
Cheesy bomb
Add cheese inside + on top
Spicy
Add chili flakes or jalapeños
Veggie
Spinach + mushrooms + cream cheese
Breakfast
Egg + sausage filling
Holiday version
Turkey + gravy (Thanksgiving vibes)
🥡 Storage
Fridge: 4 days
Freezer: 2 months
Reheat in oven → stays crispy
Microwave → softer but still tasty
❤️ Final Thoughts
Honestly? These little cups are dangerous 😂
They look cute… but they disappear FAST.