Description
Delightful culinary creation showcasing creamy mashed potatoes transformed into artful nests filled with savory treasures.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons room temperature butter
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, finely chopped
- 1/4 cup panko breadcrumbs
- 2 tablespoons melted butter
- Fresh herbs, finely chopped for garnish (optional)
Instructions
- Place the cubed Yukon Gold potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add in the room temperature butter and heavy cream. Mash until smooth and creamy. Season with salt and freshly ground black pepper.
- Preheat your oven to 375°F (190°C). Scoop the mashed potatoes into a greased muffin tin, creating small nests with an indentation in the center.
- In a bowl, combine the shredded cheese, crumbled bacon, and green onions. Spoon this mixture into the center of each potato nest.
- In a small bowl, mix the panko breadcrumbs with melted butter until evenly coated. Sprinkle this mixture over each filled nest.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, until the tops are golden and crispy.
Notes
For extra creaminess, use a potato ricer instead of a masher. Store in the refrigerator for up to three days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 nest
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg