Stuffed Mashed Potato

Ouadie Rhabbouron

For the Meat Filling:

· 1 tablespoon olive oil
· 1/2 pound ground beef, turkey, or Italian sausage
· 1/4 cup finely diced onion
· 1 clove garlic, minced
· 1 tablespoon tomato paste
· 1 teaspoon Worcestershire sauce
· 1/2 teaspoon dried oregano or Italian seasoning
· Salt and pepper to taste
· 1/2 cup frozen corn or peas (optional)

For the Topping:

· 1 cup shredded cheddar cheese, Monterey Jack, or a blend
· 2 tablespoons finely chopped chives or green onions (for garnish)
· Sour cream for serving (optional)

Instructions

Step 1: Make the Mashed Potatoes

  1. Place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
  2. Drain the potatoes well and return them to the hot pot for a minute to steam off any excess moisture.
  3. Mash the potatoes until smooth. Stir in the melted butter, warm milk, beaten egg, Parmesan cheese, garlic powder, salt, and pepper until well combined. Let the mixture cool slightly so it’s easier to handle.

Step 2: Prepare the Meat Filling

  1. While the potatoes are cooking, heat olive oil in a skillet over medium-high heat.
  2. Add the diced onion and cook for 2-3 minutes until softened. Add the ground meat and cook, breaking it up with a spoon, until browned and cooked through.
  3. Add the minced garlic and cook for one more minute until fragrant.
  4. Stir in the tomato paste, Worcestershire sauce, oregano, and salt and pepper. Cook for another 2 minutes. If using, stir in the frozen corn or peas. Remove from heat and set aside.

Step 3: Form the Potato Nests

  1. Preheat your oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with cooking spray or olive oil.
  2. Divide the mashed potato mixture evenly among the 12 muffin cups (about 1/4 to 1/3 cup per cup).
  3. Using your fingers or a small spoon, press the potato mixture into the bottom and up the sides of each cup, creating a “nest” or “bowl” shape. Make sure the sides are thick enough to hold their shape.

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