You won’t be able to eat just one of these baked mashed potato bites. Whip up some creamy mashed potatoes, add prosciutto, Parmesan, and some veggies, and you’ve got yourself a delectable appetizer.
Equipment
- Muffin tin
- Saucepan
Ingredients
- 1.5 lbs Little Potatoes
- 5 garlic cloves, peeled
- 3 Tbsp extra virgin olive oil
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 2 oz prosciutto, chopped
- 2 green onions, thinly sliced
- 3 Tbsp finely grated Parmesan cheese
- 2 Tbsp flat-leaf parsley, minced
- (To taste) salt and pepper
- (To taste) yogurt, for garnish
Instructions
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Step 1
Preheat the oven to 375 °F. Lightly coat a mini muffin tin (24 cups) with cooking spray.
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Step 2
Bring a large saucepan of water to a boil. Cut the potatoes in half.
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Step 3
Add the potatoes and garlic cloves to the boiling water. Cook until the potatoes are tender, 25 to 30 minutes. Scoop out and reserve 1/4 cup of the cooking water. Drain the potatoes and garlic into a colander, then transfer to a large bowl.
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Step 4
Mash the potatoes and garlic cloves with the olive oil, salt, and pepper until combined. They won’t be completely smooth because of the potato skins. If the potatoes are a little dry, mash in some of the reserved cooking water.
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Step 5
Stir the prosciutto, green onions, Parmesan cheese and parsley into the mashed potatoes. Taste and season with additional salt and pepper, if necessary.
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Step 6
Using a spoon, place 1 1/2 tablespoons of the mashed potato mixture into each muffin tin. Lightly press down the mixture.
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Step 7
Bake until the potato bites are browned around the edges and starting to brown on top, 25 to 30 minutes. Let rest for 5 minutes. Using a small metal spatula, remove the potato bites from the muffin tin and transfer to a serving platter. Garnish with yogurt and parsley, if desired. Serve.
