Batch Stuffed Mashed Potato Nests

Yield: 20–24 nests
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

ingrédients

For the Potato Base:

• 10–12 large potatoes (about 3.5–4 lbs / 1.6–1.8 kg), peeled and cubed
• 3/4 cup (170 g) unsalted butter
• 1 cup (240 ml) milk or cream (adjust for texture)
• Salt and pepper to taste
• 1 bunch fresh dill, finely chopped
• 1 tsp garlic powder (optional)
• 2 egg yolks (for binding and richness)

For the Filling (choose one or mix options):

Option 1 – Cheesy Center:

• 2 cups shredded mozzarella or cheddar
• 1/2 cup grated parmesan

Option 2 – Meat & Veggie Mix:

• 1 lb (450 g) ground beef or chicken
• 1 small onion, finely diced
• 1 cup mixed vegetables (corn, peas, carrots)
• 1 tbsp olive oil
• Salt, pepper, paprika to taste

Option 3 – Creamy Mushroom Filling:

• 2 cups mushrooms, finely chopped
• 1 small onion, diced
• 2 tbsp butter
• 2 tbsp sour cream

For Topping:

• Extra butter for brushing
• Extra grated cheese (about 1 cup)
• Fresh dill or parsley for garnish

Instructions

1. Boil the Potatoes:
   Peel and cube the potatoes. Boil them in salted water until fork-tender (about 15–20 minutes). Drain well.
2. Mash & Mix:
   Mash the hot potatoes with butter, milk, salt, pepper, and garlic powder until smooth and creamy. Stir in chopped dill and egg yolks. Set aside.
3. Prepare the Filling (choose or combine):

• For meat filling: Sauté onion in olive oil, add meat, cook until browned. Add veggies and seasonings. Let cool slightly.
• For mushroom filling: Sauté onion and mushrooms in butter until golden, stir in sour cream, season, and cool slightly.
• For cheese filling: Combine shredded cheeses.

1. Shape the Nests:
   Preheat oven to 400°F (200°C).
   Line baking sheets with parchment paper.
   Scoop about 1/3 cup mashed potato per nest and shape into round bases using a spoon to press a small indentation in the center.
2. Fill the Centers:
   Add about 1–2 tablespoons of your chosen filling into each nest. Top with a bit of cheese if desired.
3. Bake:
   Brush edges with melted butter and bake for 20–25 minutes, until golden and slightly crisp on the edges.
4. Garnish and Serve:
   Sprinkle with fresh dill or parsley before serving. Serve warm with sour cream or gravy.

Serving Ideas

• Perfect as a party appetizer, side dish, or light dinner.
• Pair with roast chicken, meatloaf, or a fresh green salad.

Tips

• Add a touch of nutmeg or chives for extra flavor in the mashed potatoes.
• Make ahead: You can assemble and refrigerate before baking—just bake an extra 10 minutes.
• Freeze unbaked nests on a tray, then store in freezer bags for up to 2 months.

Why You’ll Love It

• Creamy center + crispy edges = perfection.
• Great for using up leftover mashed potatoes.
• Customizable with any filling you love.