Description
These savory Stuffed Mashed Potato Nests offer a comforting blend of creamy mashed potatoes forming a golden, slightly crisp cup, filled with a rich, seasoned ground beef mixture. Each nest is topped with melted, bubbly cheese and a fresh herb garnish, providing a delightful combination of textures and hearty flavors in every bite. Baked to perfection, they make an excellent appetizer or a satisfying side dish.
Ingredients
- For the Mashed Potato Nests:
- 2 lbs Russet potatoes, peeled and quartered
- 1/4 cup unsalted butter
- 1/2 cup whole milk, warmed
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Ground Beef Filling:
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup beef broth
- 2 tablespoons tomato paste
- For Topping:
- 1 cup shredded mozzarella cheese
- Fresh dill sprigs, for garnish
Instructions
- **Prepare the Mashed Potatoes:** Place quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes. Drain well.
- Return potatoes to the hot pot over low heat for 1-2 minutes to dry them out. Remove from heat. Add butter, warm milk, chopped parsley, salt, and pepper. Mash until smooth and creamy. Set aside.
- **Prepare the Ground Beef Filling:** Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add diced onion and red bell pepper to the skillet and cook until softened, about 5-7 minutes. Stir in minced garlic, salt, pepper, and paprika, cooking for another minute until fragrant.
- Stir in beef broth and tomato paste. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Remove from heat.
- **Assemble the Nests:** Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Spoon about 1/4 cup of mashed potatoes into each muffin cup. Using the back of a spoon or your fingers, press the potatoes up the sides and around the bottom to form a nest or cup shape.
- Spoon the ground beef filling into the center of each potato nest.
- Sprinkle shredded mozzarella cheese evenly over the top of each filled nest.
- **Bake:** Bake for 20-25 minutes, or until the potato edges are golden brown and the cheese is melted and bubbly.
- Let the nests cool in the muffin tin for a few minutes before carefully removing them with a spoon or offset spatula. Garnish with fresh dill sprigs before serving.
Notes
For the creamiest mashed potatoes, use Russet or Yukon Gold varieties.
Ensure your muffin tin is well-greased to prevent sticking.
The ground beef filling can be made ahead of time and stored in the refrigerator for up to 3 days.
Experiment with different cheeses like cheddar or a Monterey Jack blend.
For a vegetarian option, substitute the ground beef with cooked lentils or a mushroom-based filling.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 250
- Fat: 12g
- Carbohydrates: 20g
- Protein: 15g