These mashed potato cups are super adorable and filled with yummy pancetta and cheese! Your guests will be gobbling these up this Thanksgiving season.
First, cook the potatoes.
Peel and quarter potatoes and keep in cold water until ready to cook (up to 4 hours in advance).
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat.
Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
While your potatoes are cooking, you can prepare the pancetta (if using). Heat 1 tbsp Colavita Olive Oil in a small skillet over medium heat. Add the pancetta and cook until browned, about 5 minutes. Remove from the heat.
Drain the potatoes well and return them to the pot. Mash the cooked potatoes with a masher or a fork.
In a small bowl mix together 3 tbsp Colavita Olive Oil and the milk.
Add in the oil and milk mixture, a little at a time, to the potato pot. Lightly mix it with the potatoes until it is just blended. Taste for salt and add more of the oil and milk mixture until the potatoes are seasoned and creamy.
Heat the oven to 400°F and lightly grease the cups of a muffin tin with Colavita Olive Oil.
Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the basil, and pancetta (if using).
Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese.
Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately.