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Side Dish

Chip Dip Mashed Potato Cups

Potato chips and french onion dip are a match made in heaven, so just imagine how extraordinary mashed potatoes would be with Smith's French Onion Dip inside. Well, your dreams are coming true because our Chip Dip Mashed Potato Cups are in the house! They are a mash-up, if you will, of chips and dip, mashed potatoes and a loaded baked potato. It's the potato trifecta! You'll start off the Chip Dip Mashed Potato Cups by boiling your gold potatoes until tender. Mash them together with Smith's French Onion Dip, butter and garlic, then whisk in the eggs. Load up this mixture with cheddar and Parmesan cheeses, chives, parsley and bacon. Mound this perfect potato mixture into muffin cups and bake until golden brown. Serve with Smith's Sour Cream and extra toppings as you wish, then dive in to the deliciousness. Didn't we tell you your Chip Dip Mashed Potato Cup dreams were coming true?

How to Make


  • 3 lb (8 medium) gold potatoes
  • 4 cloves garlic
  • 1/4 cup Smith's French onion dip
  • 1/2 cup + 2 tbsp Smith's buttermilk
  • 3 tbsp butter
  • 1/4 cup chives, minced
  • 1 tbsp parsley, minced
  • 6 eggs, beaten
  • 2 cups cheddar cheese, divided
  • 1/2 cup Parmesan cheese
  • 1/4 cup bacon, cooked and chopped
  • salt and pepper, to taste
  • Smith's sour cream


  1. Preheat oven to 375 F.
  2. Place potatoes in pot, add enough cold water to cover plus about 2 inches above. Bring water to boil, add 1 tbsp. salt. Simmer on medium-low heat for 20 minutes, or until potatoes are tender when pierced.
  3. Mash Smith's French onion dip, butter and garlic into cooked potatoes. Whisk together mashed potato mixture with eggs. Fold in 1-1/2 cups cheddar cheese, Parmesan cheese, chives, parsley and bacon. Salt and pepper, to taste.
  4. Grease muffin tin. Mound potato mixture into muffin cups.
  5. Bake at 375 F for 18-20 minutes, until browned. If using large muffin pans, increase time. If using mini-muffin pans, decrease time.
  6. Let cool for 5 minutes.
  7. Remove from pan and serve with dollops of Smith's sour cream and additional cheese, bacon and chives.


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