Description
Learn how to make delicious Stuffed Mashed Potato Nests. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 4 large russet potatoes (about 2 pounds), peeled and cubed
- 1/2 cup whole milk (or any plant-based milk for a dairy-free option)
- 3 tablespoons unsalted butter (or olive oil for a lighter twist)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese (or your favorite melting cheese)
- 1/2 cup cooked bacon bits or sautéed mushrooms (optional)
- 2 green onions, thinly sliced
- 1 large egg, beaten (helps bind the nests)
- Non-stick cooking spray or a little butter for greasing the muffin tin
If you want to keep these vegetarian, I’ve had great success swapping bacon for caramelized onions or roasted peppers—flavors that add depth without extra meat.
Instructions
- Start by peeling and cubing your potatoes. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes thoroughly and return them to the pot. Add butter, milk, garlic powder, salt, and pepper. Mash everything together until smooth and creamy. If you prefer chunkier potatoes, go for a rustic mash—either way works!
- Let the mashed potatoes cool slightly, then stir in the beaten egg and half of the shredded cheese. The egg helps the nests hold their shape during baking, which is a trick I learned after a few too many collapsed potato experiments in my early cooking days.
- Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with cooking spray or butter to prevent sticking.
- Divide the mashed potato mixture evenly among the muffin cups, pressing them up the sides to form a “nest” shape with a hollow center.
- Fill each nest with your choice of fillings—bacon bits and green onions, sautéed mushrooms, or extra cheese all work beautifully. I love mixing green onions and cheese for a pop of color and flavor that Eli always asks for seconds on.
- Sprinkle the remaining cheese over the tops of the nests for a golden crust.
- Bake in the preheated oven for 15-20 minutes or until the edges are golden and crispy, and the cheese on top is bubbling and browned.
- Remove from the oven and let cool for a few minutes before carefully removing from the tin. These nests are best enjoyed warm, but they hold up nicely if you need to prepare them ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Stuffed Mashed Potato Nests, recipe, cooking, food
