Stuffed Mashed Potato Nests Recipe
Stuffed Mashed Potato Nests are creamy mashed potatoes shaped into nests, baked until golden, and filled with a savory center—often cheese, vegetables, bacon, or even meat. They make a delicious side dish or appetizer and are perfect for parties, holiday dinners, or brunch.
Total Time: 50–60 minutes
Yield: Makes 10–12 nests
Servings :4–6
Ingredients:
For the potato nests:
4 medium Russet or Yukon Gold potatoes, peeled and cubed
2 tbsp olive oil
¼ cup milk or cream
¼ cup grated Parmesan cheese
1 egg yolk
Salt and pepper to taste
For the filling:
½ cup shredded cheddar, mozzarella, or Swiss cheese
¼ cup cooked and crumbled bacon
¼ cup sauteed mushrooms
¼ cup steamed broccoli, finely chopped
2 tbsp green onions or chives, chopped
Optional Toppings:
Extra cheese for melting on top
Paprika or parsley for garnish
Instructions:
1. Boil the potatoes:
Place peeled and cubed potatoes in a pot of salted water.
Bring to a boil and cook for 12–15 minutes or until fork-tender.
2. Mash the potatoes:
Drain and mash the potatoes while hot. Add butter, milk, Parmesan, egg yolk, salt, and pepper.
Mix until smooth and creamy. Allow to cool slightly so the mixture firms up.
3. Preheat oven to 400°F (200°C):
Line a baking sheet with parchment paper or lightly grease a muffin tin for uniform shapes.
4. Shape the nests:
Scoop about ¼ cup of mashed potatoes and shape into a ball.
Press into a nest shape on the baking sheet or in the muffin tin—use your fingers or a spoon to create an indentation in the center.
Repeat for all nests.
5. Bake the nests:
Bake for 15–20 minutes until slightly golden and set.
6. Add the fillings:
Remove nests from the oven. Fill each with cheese, bacon, or your chosen mix.
Top with more cheese if desired.
7. Final bake:
Return to oven for 5–7 more minutes, or until cheese is melted and bubbly.
8. Garnish & serve:
Sprinkle with parsley or paprika. Serve warm.
Notes & Tips:
Use starchy potatoes like Russet for fluffier mash, or Yukon Gold for creamy texture.
For crispier edges, brush the outside of the nests with melted butter or oil before baking.
You can prep the nests a day ahead and fill/bake before serving.
Great as a brunch item, appetizer, or fancy side dish.
Customize fillings for vegetarian or meat options.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! Shape and bake the nests ahead, then refrigerate. Reheat and fill when ready to serve.
Q: Can I freeze mashed potato nests?
A: Yes, freeze baked and unfilled nests. Reheat from frozen at 375°F for 15–20 mins, then add fillings and finish baking.
Q: What can I use instead of egg yolk?
A: The yolk helps bind the mash. You can substitute 1 tbsp of cornstarch mixed with a little milk or use 1 tbsp cream cheese for a richer hold.
Q: Can I use instant mashed potatoes?
A: It’s not recommended—homemade mash gives better texture and holds shape better.
Serving Suggestions:
Pair with roasted meats, grilled chicken, or holiday entrees
Serve as a fun appetizer with sour cream or ranch dip
Add a soft-boiled egg inside for a brunch twist
Nutritional Information
Calories: ~120
Protein: 3g
Fat: 5g
Saturated Fat: 2.5g
Carbohydrates: 15g
Fiber: 2g
Sugar: 1g
Sodium: 170mg
Cholesterol: 25mg