Stuffed Mashed Potato Nests

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Stuffed Mashed Potato Nests

Description

Stuffed Mashed Potato Nests are crispy-on-the-outside, fluffy-on-the-inside mashed potato cups baked into nest shapes and filled with a savory, creamy stuffing. They’re perfect as an appetizer, side dish, or even a vegetarian main when paired with a salad. Visually impressive but surprisingly easy, these nests are great for holidays, brunches, or weeknight comfort food.

Ingredients

Mashed Potato Nests

  • 4 large potatoes (russet or Yukon gold), peeled and cubed

  • 2 tbsp butter

  • ¼ cup milk or cream (warm)

  • ½ tsp salt (adjust to taste)

  • ¼ tsp black pepper

  • ½ tsp garlic powder (optional)

  • 1 egg yolk (for structure)

  • ½ cup grated cheese (cheddar or mozzarella, optional)

Filling (Choose or Customize)

  • 1 cup sautéed vegetables (mushrooms, spinach, bell peppers, onions)

  • ½ cup cooked shredded chicken or turkey (optional)

  • ¼ cup cream cheese or ricotta

  • ¼ tsp paprika or chili flakes

  • Salt and pepper to taste

Topping (Optional)

  • Extra grated cheese

  • Fresh parsley or chives

Instructions

Step 1: Prepare the Mashed Potatoes

  1. Boil potatoes in salted water until fork-tender (15–20 minutes).

  2. Drain well and mash until smooth.

  3. Mix in butter, warm milk, salt, pepper, garlic powder, egg yolk, and cheese (if using).

  4. Let cool slightly so the mixture firms up.

Step 2: Make the Filling

  1. Sauté vegetables until soft.

  2. Stir in cooked chicken (if using), cream cheese, paprika, salt, and pepper.

  3. Cook until creamy and well combined. Set aside.

Step 3: Shape the Nests

  1. Preheat oven to 400°F (200°C).

  2. Grease a muffin tin.

  3. Spoon mashed potatoes into each cup.

  4. Use the back of a spoon or fingers to press a well in the center, forming a nest shape.

Step 4: Fill and Bake

  1. Spoon filling into each potato nest.

  2. Sprinkle extra cheese on top if desired.

  3. Bake for 20–25 minutes until edges are golden and slightly crisp.

Step 5: Serve

  • Garnish with fresh herbs.

  • Serve hot.

Servings

  • Makes 10–12 potato nests

  • Serves 4–6 people (as a side or appetizer)

Nutritional Information (Per Nest – Approximate)

  • Calories: 180–220 kcal

  • Carbohydrates: 20–25 g

  • Protein: 6–8 g

  • Fat: 8–10 g

  • Fiber: 2 g

(Values vary depending on filling and cheese used.)

Benefits

  • 🥔 Comfort food with structure – crispy edges, creamy center

  • 🥗 Highly customizable – vegetarian, protein-packed, or kid-friendly

  • 🔥 Baked, not fried – lighter than traditional potato snacks

  • 🎉 Great presentation – ideal for parties and holidays

Tips for Best Results

  • Use starchy potatoes (russet) for fluffier nests.

  • Let mashed potatoes cool slightly before shaping—this helps them hold.

  • For extra crispiness, brush nests lightly with olive oil before baking.

  • Pipe potatoes with a piping bag for a more elegant look.

  • Don’t overfill the nests—balance keeps them sturdy.

Q & A

Q: Can I make these ahead of time?
A: Yes! Shape the nests and refrigerate for up to 24 hours. Fill and bake when ready.

Q: Can I freeze stuffed potato nests?
A: Yes. Freeze unbaked nests on a tray, then store in a freezer bag. Bake from frozen, adding 5–8 minutes.

Q: Can I make them vegan?
A: Absolutely. Use plant-based butter, milk, cheese, and skip the egg yolk (add a bit of cornstarch for structure).

Q: What fillings work best?
A: Cheese & spinach, mushroom & garlic, taco-style beans, or leftover roast meats all work beautifully.

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