Medical Medium potato cups for a savory or sweet filling

bread & dough

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These Medical Medium potato cups are a perfect way to serve any kind of filling. Like mushroom ragout. Or go Mexican with a black bean chili with guacamole on top. You can even make them sweet instead of savory and fill them with apple chunks for a surprising kind of apple pie.

One cup made from steamed potato and potato starch with a mushroom filling which is topped by a drizzle of raw honey and fresh thyme. — *Potato cups with mushroom filling and raw honey*

Fatfree?

I have tested if the cups can be made fatfree, and the answer is yes. I personally like them a lot better with some oil though. And especially when you serve these cups to guests (that are willing to try something MM), I would not test them so much as to go completely go fatfree on them…

Crispy dough?

The dough off course is not as crispy as when you would make it from filo or puff pastry with gluten. But with some extra oil they do crispy up a bit. Don’t make or fill them to long before you serve them. They are best eaten soon or immediately after filling.

The dough is inspired by the Medical Medium empañadas.

*Potato cups: made with just steamed potatoes, potato starch and seasoning*

Ingredients

Potatoes – you will need one cup mashed and packed tightly.
Potato starch – you will need a third cup.
Extra virgin olive oil or water – use water if the cups need to be fatfree as possible.

For a savory filling

Of course this list is just for inspiration. I used this combination when I filled the cups with mushrooms ragout.

Garlic
Coconut aminos
Onion powder
Paprika powder
Chili flakes
Coriander seeds

For a sweet filling

Coconut flower sugar
Cinnamon
Vanilla
Pumpkin spice, ginger, cardamom, fennel seeds, anise
Orange or lemon zest

FAQ’s

Are these cups vegan?

Yes, of course depending on what you fill them with.

Are the cups paleo?

No, potatoes are nightshades.

Can I prep the cups ahead?

Yes! The potatoes can be steamed and kept overnight. The cups (first bake) can be made ahead as well, but preferably just a few hours. The second bake is best done just before serving.

A potato cup made from steamed cubes and starch. One in hand and 5 in the background on an wooden board.

Potato cups: savory or sweet

ME (Marjolein Eikenboom)

This recipe may contain

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These potato cups are a great for any occasion if you follow the Medical Medium protocol. They are glutenfree, grainfree, eggfree and dairyfree. You can make them completely fatfree. But for a bit crispier cups you need a bit of extra virgin olive oil. To combine with a savory or sweet filling.

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Prep Time 5

Cook Time 25

Total Time 30

Servings cups

Calories 310

Course bread & dough

Dish (sweet) potatoes, appetizer, side dish

Cuisine European, French

Holiday Christmas

Equipment

oven at 390F or 200C
muffin tin preferably with ceramic anti-stick on the outside/bottom, you need 6 bottoms
bowls

Ingredients

1 cup potatoes mashed
⅓ cup potato starch
1 teaspoon extra virgin olive oil in the dough
or water for fat and oilfree
2 tablespoon extra virgin olive oil for shaping and to close cracks
or water for fat and oilfree

For savory

1 clove garlic or 2 when small
2 teaspoons coconut aminos then no longer free from ferment
2 teaspoons onion powder
1 teaspoon paprika powder
½ teaspoon ground coriander seeds

For sweet

Sweet optional

pumpkin spice or cardamon, ginger
1 to 2 tablespoons lemon zest
or orange zest

Instructions

Peel the potatoes and cut into cubes. Steam for 25 minutes until soft.
When the potatoes are almost done, preheat the oven to 390F or 200C. Prepare a muffin tin and place it up side down.
Let cool for just an bit. Then mash and measure the cup (tightly packed). Put into a bowl.
Add the chosen seasoning.
Add the starch and knead. Preferably the dough is still a bit warm but not hot.
Divide the dough into six even balls. Then wash your hands. Dry them, but they can stay a bit moist.
Flatten each ball in your hand. Then cover a 'muffin bottom' with a bit of oil and put the dough on top. Fold it down gently. Don't mind a bit of cracking. We will come to that.
Repeat 5 times.
Put a little bit of oil in one hand and 'brush' with the fingers of your other hand around one of the cup. Knead gently to get rid of cracks.
Repeat 5 times. If one of them is a bit rebellious and cracks too much, take if off and do that one over.
Put in the oven for 20 minutes.
Take out and let cool just a bit. The edges will be stuck a bit, but if you push gently from the edge up and all around it will come loose. The rest of the cup should loosen by itself because while baking they came up a bit from the tin.
All the above steps can be prepared in advance. Just before serving put them in the oven again (again 390F or 200C), by themselves so without the tin.