I love cute tiny appetizers! This mashed potato cup tastes so delicious with a dollop of sour cream and some crushed up chips. Repurposing leftovers is one of my favorites and these mashed potato cups may taste better than your leftover mashed potatoes. We are onion-ifying these with a scoop of French onion dip and those crunchy little crisps on top.
Mix your potatoes up and scoop them into your mini muffin pan. Top them with sour cream and a few crunchy chips for the best bite you’ve had in a while. What other flavor combinations can I start from this?

Let’s talk about these mashed potato cups right from the start. Since these don’t have any flour, they need time out of the oven to setup. Give these time to cool down. These serve best while warm to hold the perfect composure.

Remember that refrigerated leftovers lose a bit of their seasoning, so when it comes to mixing the mashed potato batter be sure it is SEASONED. Daisy french onion dip does a magical time salting and seasoning the mash, so be sure to taste before salting on your own.

My favorite part of making this recipe was dressing these up. I could see a mashed potato cup bar with a spread of different toppings to make a loaded version, buffalo chicken version, and even a spinach and artichoke. We all love foods that can fit in our hand. Whether your serving these at a potato bar or arranging them on a platter with a dollop of sour cream for gameday. These need to be on your radar.

Make these sour cream cups in advance by traying up the bites and baking on-site. These will not warm up well if you’ve already baked them, but a great reason to serve these cold. Maybe try the deviled egg version?

Serve these party style with your favorite toppings. What would you pair these with?