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Close-up view of delicious Stuffed Mashed Potato Nests, showcasing their golden-brown edges and creamy filling.

Perfect Stuffed Mashed Potato Nests

Elevate your side dish game with these delightful stuffed mashed potato nests. Crispy golden potato shells cradle a molten core of savory filling, creating a flavorful and elegant experience that's surprisingly easy to make.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lbs Russet Potatoes, peeled and quartered
  • 1 cup Heavy Cream, warmed
  • 1/2 cup Butter, softened
  • 2 large Egg Yolks
  • 1/4 cup Grated Parmesan Cheese
  • Salt to taste
  • Pepper to taste
  • 1/4 cup Olive Oil
  • 1 tbsp Olive Oil for Spinach and Artichoke filling
  • 1/2 cup Chopped Onion for Spinach and Artichoke filling
  • 2 cloves Garlic, minced for Spinach and Artichoke filling
  • 10 oz Frozen Spinach, thawed and squeezed dry for Spinach and Artichoke filling
  • 4 oz Cream Cheese, softened for Spinach and Artichoke filling
  • 1/2 cup Grated Parmesan Cheese for Spinach and Artichoke filling
  • Salt to taste for Spinach and Artichoke filling
  • Pepper to taste for Spinach and Artichoke filling
  • 8 slices Bacon, cooked and crumbled for Bacon Cheddar Ranch filling
  • 1 cup Shredded Cheddar Cheese for Bacon Cheddar Ranch filling
  • 1/4 cup Ranch Dressing for Bacon Cheddar Ranch filling
  • 2 tbsp Chopped Chives for Bacon Cheddar Ranch filling
  • Salt to taste for Bacon Cheddar Ranch filling
  • Pepper to taste for Bacon Cheddar Ranch filling
  • 1 lb Ground Beef for Ground Beef and Mushroom Gravy filling
  • 1 cup Chopped Onion for Ground Beef and Mushroom Gravy filling
  • 8 oz Mushrooms, sliced for Ground Beef and Mushroom Gravy filling
  • 2 tbsp All-Purpose Flour for Ground Beef and Mushroom Gravy filling
  • 2 cups Beef Broth for Ground Beef and Mushroom Gravy filling
  • 1 tbsp Worcestershire Sauce for Ground Beef and Mushroom Gravy filling
  • Salt to taste for Ground Beef and Mushroom Gravy filling
  • Pepper to taste for Ground Beef and Mushroom Gravy filling

Equipment

  • Large pot
  • Potato ricer or masher
  • Skillet
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Prepare the Potatoes: Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
  2. Drain and Dry: Drain the potatoes well and return them to the pot. Place the pot back on the burner over low heat for a minute or two to dry them out slightly.
  3. Mash and Enrich: Remove the pot from the heat. Using a potato ricer or masher, mash the potatoes until smooth. Gradually add the warm heavy cream and softened butter, mixing until well combined. Stir in the egg yolks and Parmesan cheese. Season with salt and pepper to taste.
  4. Prepare the Filling: While the potatoes are cooking, prepare your chosen filling:
  5. Creamy Spinach and Artichoke: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. Stir in spinach, artichoke hearts, cream cheese, and Parmesan cheese. Season with salt and pepper. Cook until heated through and the cheese is melted.
  6. Bacon Cheddar Ranch: In a bowl, combine crumbled bacon, shredded cheddar cheese, ranch dressing, and chives. Season with salt and pepper.
  7. Ground Beef and Mushroom Gravy: Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add onion and mushrooms and cook until softened, about 5-7 minutes. Stir in flour and cook for 1 minute. Gradually whisk in beef broth and Worcestershire sauce. Bring to a simmer and cook until the gravy has thickened, about 5-10 minutes. Season with salt and pepper.
  8. Shape the Nests: Preheat oven to 400°F (200°C). Grease a muffin tin with olive oil. Place a generous spoonful of mashed potatoes into each muffin cup, pressing the potatoes up the sides to form a nest shape. Create a well in the center of each nest.
  9. Fill the Nests: Spoon your chosen filling into the wells of the mashed potato nests. Be careful not to overfill.
  10. Bake to Perfection: Bake for 20-25 minutes, or until the potato nests are golden brown and the filling is heated through and bubbly.
  11. Cool and Serve: Let the Stuffed Mashed Potato Nests cool in the muffin tin for a few minutes before carefully removing them. Serve warm and enjoy!

Notes

Russet potatoes are best for fluffy mashed potatoes. Use warm cream and softened butter to avoid gluey texture. Don't overmix the potatoes. Get creative with fillings! Can be made ahead and refrigerated for up to 24 hours. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.