Description
These Irish Bangers & Mash Potato Cups are a playful, party-ready twist on classic comfort food, featuring creamy mashed potatoes and savory sausages baked in muffin tins for perfectly portioned snacks. Ideal for St. Patrick’s Day gatherings, family suppers, or anytime you crave a cozy, handheld treat.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter, room temperature
- 1/2 cup whole milk, warmed
- 2 tablespoons cream cheese, softened
- Salt and black pepper, to taste
- 6 large or 8 medium Irish pork sausages (about 1 pound)
- 1 tablespoon vegetable oil
- 1 large yellow onion, thinly sliced (optional, for gravy)
- 2 tablespoons butter (optional, for gravy)
- 1 tablespoon all-purpose flour (optional, for gravy)
- 1 cup beef stock or chicken stock (optional, for gravy)
- 1 teaspoon Worcestershire sauce (optional, for gravy)
- Salt and black pepper, to taste (for gravy)
- 1/2 cup shredded Irish cheddar (optional, for topping)
- Fresh chives or parsley, for garnish (optional)
- Cooking spray or extra butter, for greasing muffin tin
Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin with butter or cooking spray.
- Place peeled, chunked potatoes in a large pot and cover with cold water by an inch. Add a generous pinch of salt.
- Bring to a boil, then simmer for 10-12 minutes until potatoes are fork-tender. Drain well and return to the pot.
- Add butter, warmed milk, and cream cheese. Mash until smooth and fluffy. Season with salt and pepper. Set aside to cool slightly.
- While potatoes cook, heat oil in a skillet over medium heat. Add sausages and brown on all sides, about 7-8 minutes. Remove from heat, cool slightly, then slice each sausage into 4-5 bite-sized pieces.
- Optional: In the same pan, melt butter and sauté onions until soft and golden (5-7 minutes). Stir in flour and cook 1 minute, then slowly whisk in stock and Worcestershire sauce. Simmer until thickened, season to taste, and keep warm.
- Spoon about 2 generous tablespoons of mashed potatoes into each muffin cup. Use the back of a spoon to press and create a small well in the center.
- Place 2-3 sausage pieces in each well, nestling them into the mash.
- Top with a little more mash to cover the sausages, then sprinkle with shredded cheddar if using.
- Bake in the preheated oven for 15-18 minutes, or until tops are golden and edges are crispy.
- Let cups cool in the tin for 5 minutes. Gently run a thin knife around the edges and lift out.
- Top with a drizzle of onion gravy and sprinkle with fresh herbs if desired. Serve warm.
Notes
For vegetarian or dairy-free, use plant-based sausages and non-dairy butter/milk. For gluten-free, use gluten-free flour in the gravy or skip it. Mash potatoes while hot for best texture, and let cool slightly before assembling. Grease muffin tin thoroughly to prevent sticking. Cups can be made ahead and reheated. Freeze baked cups for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Irish
Nutrition
- Serving Size: 1 potato cup
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 14
- Fiber: 2
- Protein: 6
Keywords: Irish bangers, mashed potatoes, St. Patrick's Day, party snack, comfort food, sausage cups, muffin tin recipe, easy appetizer, handheld snack, potato cups