Ingredients
3 large russet potatoes (peeled, cubed)
4 cloves garlic (minced)
½ cup whole milk
¼ cup unsalted butter
1 cup grated Parmesan cheese
1 large egg
Salt & pepper to taste
Cooking spray or butter (for greasing)
Optional: Fresh parsley (for garnish)
Instructions
Preheat oven to 375°F (190°C) & grease a 12-cup muffin tin.
Boil potatoes until fork-tender (15-20 min), then drain.
Mash potatoes with garlic, milk, & butter until smooth.
Mix in cheese & season with salt & pepper. Let cool slightly, then stir in the egg.
Fill muffin tin – Spoon potato mixture into cups, pressing gently.
Bake for 20-25 min until golden & crispy on the edges.
Cool & serve – Let rest a few minutes, garnish with parsley & enjoy!
Perfectly crispy, cheesy, and full of flavor!
