Crispy Mash Potato Cups

Name: Crispy Mash Potato Cups
Prep time: 15 min
Cook time: 25 min
Yield: Makes 8-10
Cuisine: Middle Eastern

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roubashahin.com.au

Sides Salads

Crispy on the outside, soft inside—these mash potato cups filled with tabouli are the perfect bite for your next gathering.

PREP TIME

15 minutes

COOK TIME

25 minutes

SERVES

Makes 8-10

About this recipe

If you grew up like I did, you’ll know that potatoes and tabouli always come as a pair. Make potatoes? You must have tabouli on the table. It didn’t matter if it was a coffee visit, brunch with friends, or lunch with family—some kind of potato, usually fried, would show up right next to the tabouli. Go out to eat in Lebanon? Same thing. There’s always a bowl of tabouli… and always, without fail, fried potatoes.

So this recipe is my little twist on that tradition. Instead of frying, I’ve turned the humble mash into crispy baked cups. They’re golden on the outside, soft in the centre, and just waiting to be filled with zingy tabouli. It’s simple, comforting, and perfect for entertaining.

If you love pairing potatoes with fresh salads, you might also enjoy my Lebanese Lamb Potato Pie—a comforting Aussie-inspired version of shepherd’s pie—or the spicy, garlicky kick of Batata Hara. And if you’re after a more modern take, don’t miss my Caramelised Onion and Potato Bake, layered with walnuts and raisins for a sweet-savoury twist.

Ingredients

2 medium-large potatoes, boiled
¼ cup olive oil plus Extra oil, for greasing tin
Salt, to taste
2 tablespoons cornflour
Tabouli, to fill (see my tabouli recipe)

Notes from Rouba

I prefer a potato ricer here—it gives a smooth, fluffy mash that shapes beautifully.
Make sure to oil the tin well; it helps with shaping and releasing the cups after baking.
These are best made fresh but can be prepped a few hours ahead and filled just before serving.

I swear by a good potato ricer, if you’re after the fluffy mash texture. find the one I use here. And for the tin, mine’s from Dorsch Home. It’s sturdy, non-stick, and gives the perfect shape every time. Use my code ROUBASFOOD for 10% off—it may even work on sale items.

Method

Step 1. Make the Mash Mixture

Start by mashing the boiled potatoes in a bowl until smooth and fluffy. I use a potato ricer for best results—it makes the mash light and even.

Add salt, cornflour, and the ¼ cup of olive oil. Mix well until everything is fully combined and the mixture holds its shape.

Step 2. Prepare the Mash Cups

Lightly grease a cupcake tin with olive oil. Divide the mash into round balls and place one in each slot. Press each one down with the base of a small cup to form a cup shape. Smooth the sides and base using the back of a spoon.

Step 3. Bake Until Crisp

Bake in a preheated oven at 180°C for about 25 minutes or until the cups are golden and crisp around the edges. Let them cool slightly in the tin before removing.

Step 4. Fill and Serve

Once cooled, fill each potato cup with a generous spoonful of tabouli. Serve immediately and enjoy!

A FEW THINGS YOU’LL WANT TO KNOW

Can I make the mash cups ahead of time?
Yes. You can bake the cups earlier in the day. Just keep them at room temperature and fill with tabouli before serving.

What else can I fill them with?
They’re delicious with labneh, hummus, or even a dollop of baba ganoush. Any fresh or creamy salad works beautifully here—think fattoush, chopped cucumber salad, or even a simple coleslaw.

Can I use sweet potatoes instead?
You can, but the texture will be softer and slightly trickier to shape. If trying this, reduce the oil slightly and add a touch more cornflour.

Why not just fry the potatoes?
You definitely can—but this baked version is lighter, hands-free, and still gives you that crisp-meets-fluffy combo. Plus, the presentation is a real conversation starter. Those little cups of tabouli look beautiful on the table and always catch your guests' attention.