Spring into comfort with a playful, crispy twist on bangers and mash. These little potato cups cradle browned Irish sausages for a handheld, party-ready bite.
They crisp around the edges and stay pillowy inside. Kids and grown-ups both love the contrast of crunchy potato and savory banger.
Ready in under an hour, they’re perfect for St. Patrick’s Day, game day, or a weeknight upgrade. Try them alongside a big bowl of greens or a sharp mustard dip for a full plate.
Why You’ll Love This Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups
– Bite-sized comfort food that’s both crispy and creamy.
– Fast to assemble with pantry-friendly ingredients.
– Crowd-pleasing finger food for parties or family dinners.
– Easy to customize with cheese, herbs, or gravies.
– Great for meal prep and make-ahead entertaining.
– A fun twist on traditional bangers and mash that keeps the flavors intact.
Rich, savory and texturally exciting, these cups pair the caramelized, meaty snap of Irish pork sausages with buttery mashed potatoes that turn golden at the edges. Each bite balances salt, fat and a touch of herb, and the muffin tin gives you crisp, crispy rims that contrast the soft center.
"Five stars — these turned our St. Patrick’s dinner into a party. Crispy outside, silky inside, and the kids couldn’t stop raving." — A happy reader
Key Ingredients for Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups
Irish pork sausages (bangers), about 3 oz (85g) each
These are the star. Look for coarse-ground pork with a natural casing for snappy texture and a mild sage or pepper seasoning typical of Irish bangers. If you must substitute, use high-quality pork sausages — avoid overly spiced bratwurst which changes the classic profile.
Russet potatoes (about 2 lbs / 900g), peeled and chopped
Russets mash light and fluffy thanks to their high starch content; they crisp well in the muffin tin. Waxy potatoes like Yukon Gold will make denser cups with less crunchy edges, but they still work if you prefer creamier texture.
Unsalted butter and whole milk or cream (4 tablespoons butter, 1/3 cup milk/cream)
Butter and dairy add richness and a glossy mouthfeel to the mash, and the fat helps the potato cups brown. For dairy-free baking, use a neutral oil and unsweetened plant milk; texture will be slightly less rich but still satisfying.
Vegetable oil (1 tablespoon for frying)
A neutral oil allows the sausages to brown without burning. Olive oil can work, but use a light one and watch the heat; strong-flavored oils alter the final taste.
Full Ingredient List for Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups
– 8 Irish pork sausages (bangers), about 3 oz (85g) each
– 1 tablespoon vegetable oil (for frying)
– 4 large russet potatoes (about 2 lbs / 900g), peeled and chopped
– 4 tablespoons unsalted butter, softened
– 1/3 cup whole milk or cream (use dairy-free milk if needed)
– 1 teaspoon fresh thyme leaves, finely chopped (optional)
– Salt and freshly ground black pepper, to taste
– Chopped fresh parsley or chives (optional, for garnish)
– Grated sharp cheddar cheese (optional, for topping)
Step-by-Step Instructions for Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups
Step 1: Preheat and prep the muffin tin
Preheat your oven to 400°F (200°C). Grease a muffin tin with butter or oil so the potato cups release easily after baking.
Pro Tip: Look for a glossy sheen on the greased cups and a thin film of butter pooled slightly in each well — that signals even browning.
Step 2: Brown the sausages
Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 10–12 minutes. Let them cool slightly, then slice into coin-sized pieces.
Pro Tip: The sausages should be deeply browned with visible caramelization and no raw pink centers; they’ll develop more flavor in the oven.
Step 3: Boil the potatoes
Place peeled and chopped potatoes in a pot of cold, salted water. Bring to a simmer and cook for 15–20 minutes until very tender. Drain thoroughly.
Pro Tip: Potatoes should leave the fork easily and be slightly crumbly when drained — overcooked but not falling apart — which makes for fluffier mash.
Step 4: Mash with butter and milk
Return hot potatoes to the pot or a bowl. Add 4 tablespoons softened butter, 1/3 cup whole milk or cream, and 1 teaspoon chopped thyme if using. Season with salt and freshly ground black pepper, then mash until smooth and silky. Adjust seasoning.
Pro Tip: The mash should hold its shape but still be soft enough to spread; it should not be dry or gummy.
Step 5: Form the potato cups
Press a spoonful of mashed potatoes into each muffin cup, creating a thin, even layer on the bottom and up the sides to form a shell. Leave a small well in the center for the sausage.
Pro Tip: The walls should be about 1/4 inch thick and even; uneven walls risk collapsing or burning in spots.
Step 6: Fill with sliced sausages
Place sliced sausages inside each potato cup, filling the well. Compress slightly so they nestle in.
Pro Tip: The sausage should fill the cup but not overflow; you want a visible ring of potato when topped.
Step 7: Top and add cheese
Top each cup with another spoonful of mashed potatoes. Smooth or textured peaks both work. Optionally sprinkle grated sharp cheddar cheese on top for extra flavor.
Pro Tip: The tops should be slightly domed with a smear of potato showing; cheese should be distributed thinly for even browning.
Step 8: Bake until golden
Bake for 15–20 minutes, or until the edges are golden and crispy and any cheese is melted and bubbling. Let cool slightly before removing from the tin, then garnish with chopped parsley or chives.
Pro Tip: Edges should be deep golden-brown and crisp to the touch; the interior will remain soft and steamy.
Expert Tips for Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups
– Temperature tip: Bake at 400°F (200°C) to maximize edge crisping without drying the center. Lower temps yield softer edges.
– Texture troubleshooting: If your mash is gluey, you likely overworked the potatoes or used a food processor; mash by hand or use a ricer for best texture.
– Equipment tips: Use a non-stick or well-greased muffin tin to prevent sticking and preserve crisp edges. A ricer or potato masher produces ideal fluff.
– Sausage doneness: Brown sausages first to build flavor; under-browned bangers lack the deep caramel notes that contrast the potato.
– Moisture control: If the mashed potatoes are too wet they won’t crisp; drain potatoes well and let steam off before mashing.
– Cheese and topping tips: A light sprinkling of aged cheddar crisps beautifully; too much cheese creates a molten layer that can anchor to the tin.
– Make-ahead tip: Assemble cups in the tin, wrap tightly, and refrigerate up to 24 hours before baking for party prep.
– Common mistakes: Overfilling cups or making walls too thin causes collapse; keep walls even and about 1/4 inch thick.
Storage & Freezing for Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups
Fridge storage: Cool completely, then store in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes to restore crispness.
Freezer storage: Flash-freeze cups on a tray until firm, then transfer to a freezer-safe container or bag. They keep well for up to 3 months.
Thawing: Thaw overnight in the fridge for best texture. Reheat in a preheated oven at 350°F (175°C) until hot, about 12–18 minutes, depending on size.
Best containers: Use shallow, airtight containers or vacuum-sealed bags to prevent freezer burn and sogginess on reheating.
Variations & Substitutions for Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups
Sausage & onion gravy variation
Brown thinly sliced onions after cooking the sausages and add a quick pan gravy. Spoon the gravy over the baked cups for a richer, saucier take reminiscent of classic bangers and mash.
Cheddar-topped shepherd’s pie cups
Mix a spoonful of cooked ground lamb or beef with a splash of gravy and top the cup with mashed potato and sharp cheddar before baking. The cups become mini shepherd’s pies with a crispy rim.
Vegetarian version with plant-based sausages
Use plant-based bangers and dairy-free butter/milk to make the dish vegetarian and vegan-friendly. Texture will be slightly different, but the portable, crispy potato cup still shines.
Herb and mustard twist
Fold a teaspoon of grainy mustard and extra chopped thyme into the mash, then add sliced sausages. The mustard brightens the rich pork and adds savory complexity.
Frequently Asked Questions About Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups
Q: Can I make the mashed potatoes ahead of time for these cups?
A: Yes. You can make the mash up to 24 hours ahead and refrigerate in an airtight container. Rewarm gently and stir in a splash of milk before assembling so the potatoes are pliable and easy to press into the tin.
Q: How do I prevent the potato cups from sticking to the muffin tin?
A: Heavily grease each cup with butter or oil and allow a thin puddle to coat the bottom. For stubborn tins, line with parchment rounds or use non-stick spray with flour. Let cups rest 5–8 minutes after baking before turning them out so the potato firms slightly.
Q: Can I use leftover mashed potatoes?
A: Absolutely. Leftover mashed potatoes work well — if they’re dry, whisk in a bit of cream or milk until spreadable. If they’re overly thin, fold in a little instant potato flakes or a scant spoonful of flour to firm them up.
Q: What’s the best sausage to use for authentic flavor?
A: Traditional Irish bangers are ideal; they’re usually pork with a mild seasoning profile. If unavailable, choose good-quality pork sausages with a coarse grind and natural casings to preserve the snap.
Q: How do I get extra-crispy edges without drying out the center?
A: Press the potato walls thin (about 1/4 inch) and bake at a high temperature (400°F / 200°C). Ensure the potato contains enough butter and a small amount of milk to keep the interior moist while the edges brown.
Final Thoughts on Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups
If you enjoyed this recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later. For more twists on bangers and mash traditions, check out this classic take on Irish Bangers and Colcannon Mash – The Original Dish, a hearty Irish Bangers and Mash with Onion Gravy – A Little And A Lot for gravy lovers, and a crispy potato cousin in Crispy Smashed Potatoes with Cabbage & Stout Mustard.
internal1
internal2
internal3
internal4
internal5
Note: For more inspiration on potato techniques, see related recipes linked above and try pairing these cups with a simple mustard sauce or pan gravy for extra depth.
Crispy St. Patrick's Irish Sausages and Mashed Potatoes Cups
Ingredients
Main Ingredients
- 8 Irish pork sausages (bangers), about 3 oz (85g) each Look for coarse-ground pork with natural casing.
- 4 large russet potatoes, peeled and chopped About 2 lbs / 900g; they crisp well in the muffin tin.
- 1 tablespoon vegetable oil For frying sausages.
- 4 tablespoons unsalted butter, softened Adds richness to the mash.
- 1/3 cup whole milk or cream Use dairy-free milk if needed.
- 1 teaspoon fresh thyme leaves, finely chopped Optional for added flavor.
- 1 teaspoon salt To taste.
- 1 teaspoon freshly ground black pepper To taste.
Optional Toppings
- Chopped fresh parsley or chives For garnish.
- Grated sharp cheddar cheese For topping.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a muffin tin with butter or oil.
- Heat vegetable oil in a frying pan over medium heat. Add sausages and cook for 10-12 minutes until browned. Let cool, then slice into coin-sized pieces.
- Place peeled and chopped potatoes in cold, salted water. Bring to a simmer and cook for 15-20 minutes until tender. Drain thoroughly.
- Return hot potatoes to the pot. Add butter, milk or cream, thyme, salt, and pepper. Mash until smooth.
Assembly
- Press a spoonful of mashed potatoes into each muffin cup, creating a thin layer on the bottom and up the sides.
- Fill the center with sliced sausages, compressing slightly.
- Top each cup with another spoonful of mashed potatoes and optionally sprinkle cheese on top.
Baking
- Bake for 15-20 minutes until the edges are golden and crispy.
- Let cool slightly before removing from the tin, then garnish with parsley or chives.
