Stuffed Mashed Potato Nests

Intensity Scale Explained:

• Low – Minimal chopping, mostly assembly.

• Moderate – Multiple components (mashed potatoes + filling) + shallow frying or baking.

• High – Extensive prep, multiple cooking methods, or precise timing.

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Ingredients

For the Mashed Potato Nests:

• 2 lbs (about 900g) Russet or Yukon Gold potatoes (peeled and quartered)

• 4 tbsp unsalted butter

• ¼ cup whole milk or heavy cream

• 1 large egg yolk (for binding)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp garlic powder

• ¼ cup grated Parmesan cheese

• 1 tbsp all-purpose flour (if needed, for drier mash)

For the Filling (Savory Meat Version):

• 1 tbsp olive oil

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 lb (450g) ground beef, turkey, or lamb

• ½ tsp salt

• ¼ tsp black pepper

• 1 tsp smoked paprika

• ½ tsp dried thyme

• ¼ cup beef or chicken broth

• ½ cup frozen peas and carrots mix (thawed)

• ½ cup shredded mozzarella or cheddar cheese

For the Vegetarian Filling (Alternative):

• 1 tbsp olive oil

• 8 oz cremini mushrooms, finely chopped

• 1 small zucchini, grated and squeezed dry

• ½ cup cooked lentils

• (Omit ground meat, follow same spice and broth steps)

For Garnish (Optional):

• Fresh parsley or chives, chopped

• Sour cream or Greek yogurt

• Extra shredded cheese for topping

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Nutrition Information (Per Serving – 2 Nests, Meat Version)

Approximate values. Vegetarian version will vary slightly.

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Instructions

Part 1: Make the Mashed Potatoes (15 min active | 15 min cooking)

1. Boil the potatoes – Place peeled and quartered potatoes in a large pot. Cover with cold salted water by 1 inch. Bring to a boil, then reduce to a simmer. Cook for 15 minutes or until a fork slides in easily.

2. Drain and dry – Drain thoroughly. Return potatoes to the hot pot for 1 minute to steam off excess moisture.

3. Mash – Mash until smooth. Add butter, milk, salt, pepper, garlic powder, and Parmesan.

4. Bind – Let cool for 5 minutes, then stir in the egg yolk. (Adding it too early will scramble it.) The mixture should be stiff but pliable. If too wet, add 1 tbsp flour.

Part 2: Prepare the Filling (15 min | Medium heat intensity)

1. Sauté aromatics – In a skillet over medium heat, warm olive oil. Add onion and cook 3–4 minutes until soft. Add garlic and cook 1 more minute.

2. Brown the meat – Add ground meat. Break apart with a spatula. Season with salt, pepper, smoked paprika, and thyme. Cook until no longer pink (about 6–8 minutes).

3. Deglaze – Pour in broth, scraping up brown bits. Simmer for 2 minutes until mostly absorbed.

4. Add vegetables and cheese – Stir in peas and carrots. Remove from heat. Stir in shredded cheese until melted. Set aside.

Part 3: Assemble the Nests (10 min | Light intensity)

Pro tip: Lightly grease a standard 12-cup muffin tin or line with parchment paper strips for easy removal.

1. Portion the potato – Scoop about ⅓ cup of mashed potato mixture into each muffin cup.

2. Form the nest – Using the back of a spoon or your fingers (dip in water to prevent sticking), press the potato up the sides and along the bottom, creating a hollow “nest.” Aim for a ¼-inch thick wall.

3. Fill – Spoon 2–3 tablespoons of the meat filling into each nest. Do not overfill.

4. Top – Sprinkle extra shredded cheese on top if desired.

Part 4: Bake to Golden Perfection (20 min bake)

1. Preheat oven to 400°F (200°C).

2. Bake – Place muffin tin on the middle rack. Bake for 20 minutes, or until the potato edges are golden brown and crisp, and the filling is bubbling.

3. Rest – Let cool in the pan for 5 minutes. Run a thin knife around each nest to release.