Description
These stuffed mashed potato nests are a delightful appetizer or side dish featuring creamy mashed potatoes formed into nest shapes and baked until golden and crispy. Filled with melted cheddar cheese and optional additions like bacon and green onions, they offer a perfect combination of creamy, cheesy, and crunchy textures that are sure to impress at any gathering.
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)
Toppings and Garnish
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs (optional for topping)
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) and lightly grease a muffin tin or mini muffin tin to prevent the nests from sticking during baking.
- Boil potatoes: Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10-15 minutes until the potatoes are fork-tender, indicating they are fully cooked.
- Mash potatoes: Drain the potatoes thoroughly, then return them to the pot. Mash them using a potato masher or hand mixer until smooth and creamy. Add the milk, butter, salt, and pepper, mashing continuously to incorporate all ingredients evenly.
- Add fillings: Stir in shredded cheddar cheese along with any optional fillings such as crumbled bacon, chopped green onions, or sour cream. Adjust the seasoning with additional salt and pepper to your preference for a flavorful base.
- Form nests: Spoon portions of the mashed potatoes into the greased muffin tin cups. Press the potatoes down firmly and shape them to create nests with a well in the center, ensuring the edges are thick enough to hold the filling without collapsing.
- Add breadcrumb topping: If desired, sprinkle panko breadcrumbs evenly over the tops of the potato nests to introduce a crunchy texture after baking.
- Drizzle oil: Lightly drizzle olive oil over each nest to promote browning and help create a crispy crust on the surface.
- Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the nests turn golden brown and the edges become crispy and firm to the touch.
- Cool and remove: Remove the potato nests from the oven and allow them to cool for a few minutes in the tin. Gently loosen and take them out carefully to maintain their shape.
- Garnish and serve: Optionally garnish each nest with chopped fresh parsley for a bright, fresh finish. Serve warm as a delicious appetizer or side dish to complement your meal.
Notes
- Russet potatoes are ideal for mashing due to their starchy texture, which creates fluffier nests.
- Optional ingredients like bacon, green onions, and sour cream add extra flavor and texture but can be omitted for a simpler dish.
- Use olive oil generously on the nests’ surface to achieve a crispy and golden exterior during baking.
- Panko breadcrumbs are optional but highly recommended for added crunch; regular breadcrumbs can be substituted if unavailable.
- Make sure nests have thick enough edges to hold fillings and prevent collapse when baking and serving.
- Serve these nests warm to enjoy the best texture and melted cheese experience.
