Crispy Irish Sausage Potato Cups (Print Version)

Golden potato cups filled with seasoned Irish sausage and melted cheddar, ideal for festive occasions.

# 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
16 - Sliced scallions or chives

# Preparation Steps:

01 - Preheat 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 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 a nest. Reserve a small amount for topping.
05 - Bake potato cups for 15 minutes until they hold shape and edges begin to crisp.
06 - Cook sausage in skillet over medium heat, 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 -
  • The golden potato cups create an edible vessel that keeps everyone coming back for seconds
  • These portable cups transform a pub classic into finger food perfect for gatherings
  • The contrast between crispy potato edges and tender sausage filling is simply irresistible
02 -
  • Cooling the mashed potatoes before adding the egg prevents scrambling and ensures proper binding
  • Letting the sausage filling cool slightly prevents the potato cups from collapsing during assembly
  • Pressing the potato mixture firmly against the muffin tin walls prevents sagging during baking
03 -
  • Warming the milk before adding to the potatoes creates an even smoother mash
  • A piping bag makes creating uniform potato cups much easier than using a spoon

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