Filled Mashed Potato Nests with Fresh Veggie Salad

Ingredients

• 3–5 large potatoes (about 2 pounds or 900 g)
• 3.5 tablespoons (50 g) butter
• A handful of fresh dill, chopped
• Salt, to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1.1 pounds (500 g) ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 large tomato, diced
• 2.5 ounces (70 g) tomato paste
• A handful of fresh parsley, chopped
• 3.5 ounces (100 g) mozzarella cheese, grated

Step-by-Step Instructions

1. Prepare the Potatoes: Peel and chop the potatoes into even-sized chunks. Place in a large pot, cover with water, and add a pinch of salt. Boil for about 15-20 minutes, or until fork-tender.
2. Cook the Meat Filling: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary. Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and diced red bell pepper, cooking for another 3 minutes.
3. Add Tomatoes and Seasoning: Stir in the diced tomato and tomato paste, along with the chopped parsley, smoked paprika, oregano, salt, and black pepper. Cook for an additional 5 minutes until everything is combined and heated through. Remove from heat and set aside.
4. Mash the Potatoes: Once the potatoes are cooked, drain them and return to the pot. Mash with butter, chopped dill, salt, smoked paprika, black pepper, and oregano until creamy. This mixture should be fluffy and smooth.
5. Form the Nests: Preheat your oven to 350°F (180°C). Grease a muffin tin or a baking sheet. Using an ice cream scoop or your hands, take a portion of the mashed potatoes and form them into balls. Place each ball into the muffin tin and use the back of a glass to create a nest shape in each.
6. Fill the Nests: Inside each potato nest, sprinkle in grated mozzarella, followed by a generous spoonful of the ground beef mixture. Top each with more mozzarella for that extra cheesiness.
7. Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the cheese is bubbly and golden.

Pro Tips

• For extra flavor, experiment by adding cooked bacon bits or different herbs to the beef mixture.
• Let the mashed potatoes cool slightly before forming the nests; this helps them hold their shape.
• If you want a crispier exterior, broil the nests for an additional 2-3 minutes after baking.

Common Mistake

A common mistake is over-mashing the potatoes, which can result in a gluey texture. Aim for a fluffy, smooth consistency but don’t overdo it.

Tested Note

The potato nests can be made ahead of time and assembled right before baking, making them a great option for busy weeknights or entertaining.