Ultimate Stuffed Mashed Potato Nests
These Stuffed Mashed Potato Nests are a delightful twist on classic mashed potatoes, featuring a crispy breadcrumb coating and a creamy, cheesy center. Customize them with your favorite fillings for a fun and impressive side dish or appetizer that's sure to be a crowd-pleaser. They are easy to make and the ultimate comfort food.
Equipment
- Large pot
- Potato masher or ricer
- Mixing Bowls
- Baking Sheet
- Parchment paper
- Ice cream scoop or large spoon
- Shallow bowls
- Whisk
Ingredients
- 4 large Russet potatoes, peeled and quartered
- ½ cup milk, warmed
- 4 tablespoons butter, melted
- ½ cup sour cream
- 1 cup shredded cheddar cheese, divided
- ¼ cup grated Parmesan cheese
- Salt to taste
- Pepper to taste
- 1 large egg, beaten
- ½ cup panko breadcrumbs
- 2 tablespoons olive oil
- Cooked and crumbled bacon, to taste
- Shredded cooked chicken, to taste
- Steamed broccoli florets, to taste
- Sauteed mushrooms, to taste
- Diced ham, to taste
- Chili, to taste
- Cooked ground beef, to taste
- Caramelized Onions, to taste
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring the water to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes thoroughly and return them to the pot.
- Mash the potatoes using a potato masher or ricer until smooth.
- Add the warmed milk, melted butter, sour cream, 1/2 cup of the cheddar cheese, and Parmesan cheese. Mix until well combined and creamy.
- Season with salt and pepper to taste.
- Let the mashed potatoes cool slightly for about 10-15 minutes.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a shallow bowl, whisk the beaten egg. In another shallow bowl, place the panko breadcrumbs.
- Using an ice cream scoop or a large spoon, scoop out a generous portion of mashed potatoes (about 1/2 cup).
- Gently shape the mashed potatoes into a ball.
- Dip the ball into the beaten egg, then coat it evenly with the panko breadcrumbs.
- Place the breaded potato ball onto the prepared baking sheet.
- Repeat with the remaining mashed potatoes.
- Using your thumb or the back of a spoon, gently make an indentation in the center of each potato ball to create a "nest."
- Fill each potato nest with your desired fillings.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the stuffed nests.
- Drizzle the olive oil over the nests.
- Bake in the preheated oven for 15-20 minutes, or until they are golden brown and the cheese is melted and bubbly.
- Let them cool slightly before serving.
Notes
Potatoes too watery? Make sure to drain the potatoes very well after boiling. You can also return them to the pot over low heat for a minute or two to dry them out slightly. Mashed potatoes too stiff? Add a little more warmed milk, a tablespoon at a time, until you reach your desired consistency. Nests not holding their shape? Let the mashed potatoes cool a bit more before forming the nests. The cooler they are, the easier they will be to handle. Adding an extra egg yolk to the mashed potato mixture can also help bind them. Panko not sticking? Make sure the egg wash is coating the potato balls evenly. Press the panko breadcrumbs gently onto the potato balls to help them adhere. You can prepare the mashed potatoes and form the nests ahead of time. Store the unbaked nests in the refrigerator for up to 24 hours. When ready to bake, simply add the fillings, cheese, and olive oil, and bake as directed. You can also fully bake them and reheat before serving. Serve with a dollop of sour cream, a sprinkle of fresh herbs, or a side of your favorite dipping sauce.