Potato Cups With Garlic Parmesan
INGREDIENTS:
Three big russet potatoes, diced and skinned; four minced garlic cloves
one and a half tablespoons of whole milk
One big egg, one cup of grated parmesan cheese, and a quarter cup of unsalted butter
For seasoning, use salt and pepper according to taste. Grease with cooking spray or butter. Chop some fresh parsley for garnish.
DIRECTIONS:
1. Spray or gently coat a 12-cup muffin pan with cooking spray or butter, and set oven temperature to 375°F.
2. Add the diced potatoes to a big saucepan and pour in enough water to cover them. It should take about fifteen to twenty minutes of boiling time for the potatoes to get soft.
3. After thoroughly draining the potatoes, put them back into the saucepan. Combine the butter, milk, and minced garlic; mash to a creamy consistency.
4. Add the parmesan cheese and cook until pepper and salt are tasted. Stir in the egg until well combined when the sauce has cooled a little.
5. Fill up every muffin pan cup to the brim with the mashed potato mixture by spooning it into the pan and pushing down.
6. Place in the prepared oven and bake for 20-25 minutes, or until the edges become crispy and golden …
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