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Close-up of golden brown and delicious Stuffed Mashed Potato Nests, perfect for a comforting side dish or appetizer.

Best Stuffed Mashed Potato Nests

Elevate your mashed potatoes with these elegant and flavorful nests. Creamy, cheesy mashed potatoes are shaped into nests, filled with a savory ground beef mixture, and baked to golden perfection, creating a delightful appetizer or side dish.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Appetizer, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Russet potatoes, peeled and quartered
  • 1 lb Yukon Gold potatoes, peeled and quartered
  • 1/2 cup unsalted butter, softened
  • 1/2 cup heavy cream, warmed
  • 2 large eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon garlic powder
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 lb ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 cup shredded cheddar cheese, divided

Equipment

  • large pot
  • Potato ricer or masher
  • large mixing bowl
  • baking sheet
  • parchment paper
  • Piping bag (optional)
  • Large star tip (optional)
  • large skillet
  • Spoon

Method
 

  1. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  2. Drain the potatoes well and return them to the pot. Let them steam dry for a few minutes to remove excess moisture.
  3. Using a potato ricer or masher, mash the potatoes until smooth. Avoid over-mashing, which can make them gluey.
  4. Add the softened butter and warmed heavy cream. Mix until well combined.
  5. Stir in the beaten eggs, Parmesan cheese, chives, and garlic powder. Season with salt and pepper to taste.
  6. While the potatoes are cooking, brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
  7. Add the chopped onion and cook until softened, about 5 minutes.
  8. Add the minced garlic and cook for 1 minute more.
  9. Stir in the diced tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
  10. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
  11. Preheat oven to 375°F (190°C).
  12. Line a baking sheet with parchment paper.
  13. Transfer the mashed potatoes to a piping bag fitted with a large star tip (or use a spoon).
  14. Pipe or spoon 12 mounds of mashed potatoes onto the prepared baking sheet.
  15. Using the back of a spoon, create a well in the center of each mound to form a nest.
  16. Spoon the ground beef filling into the center of each mashed potato nest.
  17. Sprinkle the remaining cheddar cheese over the filling.
  18. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the nests are lightly golden brown.
  19. Let the nests cool slightly before serving. Garnish with fresh chives or parsley, if desired.

Notes

For best results, use a combination of Russet and Yukon Gold potatoes. Avoid overcooking or over-mashing the potatoes. Piping the mashed potatoes creates a more consistent and professional-looking nest. The filling can be customized with other meats, vegetables, or cheeses. Store leftover nests in the refrigerator for up to 3 days. Reheat in the oven or microwave.