Description
Delicious and crispy stuffed mashed potato nests baked to golden perfection, featuring creamy mashed potatoes mixed with cheddar cheese and optional savory fillings like bacon and green onions. These bite-sized nests are perfect as a side dish or appetizer, topped with crunchy panko breadcrumbs and garnished with fresh parsley for a flavorful and visually appealing treat.
Ingredients
Scale
Potato Base
- 4 large russet potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons unsalted butter
- Salt and pepper to taste
Fillings
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon, crumbled (optional)
- 1/4 cup green onions, chopped (optional)
- 1/4 cup sour cream (optional)
Topping & Garnish
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs (optional for topping)
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or mini muffin tin to prevent sticking.
- Boil the potatoes: Place the peeled and cubed potatoes in a large pot of salted water and boil for 10-15 minutes, or until they are tender when pierced with a fork. Drain thoroughly and return to the pot.
- Mash the potatoes: Using a potato masher or hand mixer, mash the potatoes until smooth. Incorporate the milk, butter, salt, and pepper, then continue to mash until creamy and well blended.
- Add fillings: Stir in the shredded cheddar cheese along with optional fillings like crumbled bacon, chopped green onions, and sour cream if desired. Taste and adjust seasoning with additional salt and pepper as needed.
- Form the nests: Spoon portions of the mashed potato mixture into the muffin tin cups, pressing them down to form nests with wells in the center. Ensure the edges are thick enough to hold the filling without breaking.
- Add toppings: If using, sprinkle the tops of each nest with panko breadcrumbs to add a crispy texture.
- Drizzle with olive oil: Lightly drizzle olive oil over the tops to help the nests brown nicely and achieve a crunchy finish during baking.
- Bake: Place the muffin tin in the oven and bake for 15-20 minutes, or until the nests turn golden brown and the edges become crisp.
- Cool and garnish: Remove the nests from the oven and let them cool slightly before carefully removing them from the muffin tin. Garnish with freshly chopped parsley if desired.
- Serve: Serve the mashed potato nests warm as a delicious side dish or appetizer and enjoy their creamy, cheesy goodness with a crispy twist.
Notes
- For a vegetarian version, omit bacon and use vegetarian-friendly cheese.
- These nests can be prepared ahead of time and refrigerated before baking.
- Substitute milk with a dairy-free alternative to make it lactose-free.
- Panko breadcrumbs add extra crunch but can be omitted for a softer bite.
- Leftover nests can be reheated in the oven to restore crispiness.
