Stuffed Mashed Potato Nests Recipe | Fun Appetizer or Side Dish
Make stuffed mashed potato nests for a creative comfort food. Fluffy mashed potatoes baked into golden nests and filled with cheese, bacon, or veggies — perfect for appetizers, sides, or party snacks.
Equipment
- Saucepan (for boiling potatoes)
- Mixing bowls
- Potato masher or ricer
- Muffin tin or baking sheet
- Measuring cups & spoons
- Wooden spoon/spatula
- Pastry brush
Ingredients
Potato Base:
- 2 lbs Russet potatoes, peeled and cubed
- 4 tbsp unsalted butter
- ½ cup heavy cream
- 1 egg yolk
- ½ cup shredded cheddar or mozzarella
- Salt & pepper to taste
Fillings (choose or mix):
- 1 cup cooked ground beef or shredded chicken
- 1 cup sautéed mushrooms, spinach, or artichoke hearts
- ½ cup shredded cheese (cheddar, mozzarella, Gruyère)
- Optional herbs: parsley, chives, paprika
Instructions
- Prepare base: Boil potatoes until tender. Drain and mash with butter, cream, egg yolk, and cheese. Season with salt and pepper.
- Shape nests: Grease muffin tin. Spoon mashed potatoes into cups, pressing gently to form hollow “nests.”
- Fill: Add chosen fillings—cheesy veggie mix, seasoned beef, chicken, or spinach-artichoke blend. Top with extra cheese.
- Bake: Bake at 400°F (200°C) for 20–25 minutes until edges are golden and centers bubbly.
- Serve: Garnish with fresh herbs. Serve warm with dips like sour cream, ranch, or garlic aioli.
Notes
- Make-ahead: Shape nests and refrigerate unbaked up to 24 hours.
- Storage: Refrigerate baked nests up to 3 days; reheat in oven for crispness.
- Freezing: Freeze unbaked nests; bake from frozen with extra time.
- Variations: Breakfast nests with eggs and bacon, holiday versions with stuffing or ham, kid-friendly cheesy nests.
- Best potatoes: Use starchy varieties like Russet for fluffiest texture.