Stuffed Mashed Potato Nests are a comforting and creative twist on traditional mashed potatoes. I love how the creamy potato base is shaped into little nests and filled with savory ground beef, herbs, and spices. It’s a cozy, home-style dish that looks impressive but comes together easily.
Why You’ll Love This Recipe
I enjoy making these potato nests because they combine familiar flavors in a fun presentation. The crisp edges of the potatoes contrast perfectly with the creamy interior and juicy meat filling. It’s an ideal dish for family dinners, gatherings, or even meal prep since it reheats beautifully. Plus, I can easily adjust the filling to match my preferences or what’s already in my fridge.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3–5 large potatoes 3.5 tbsp (50 g) butter A bunch of fresh dill A little salt, smoked paprika, black pepper, oregano 1.1 lbs (500 g) ground beef 1 small onion, finely chopped 1 garlic clove, minced 1 tbsp oil for sautéing ½ cup shredded cheese (optional, for topping)
Directions
I start by peeling and boiling the potatoes until soft.
I mash them with butter, salt, and a bit of smoked paprika until smooth.
I stir in chopped dill and set the mash aside to cool slightly.
Meanwhile, I sauté the onion and garlic in oil until fragrant, then add ground beef, oregano, pepper, and salt. I cook until browned and tender.
I preheat the oven to 375°F (190°C).
Using a spoon or piping bag, I shape the mashed potatoes into nests on a baking tray lined with parchment paper.
I fill each nest with a spoonful of the beef mixture and sprinkle with cheese if desired.
I bake for about 20–25 minutes, until the edges of the potatoes are golden and crisp.
I serve hot, garnished with a few sprigs of fresh dill.
Servings and timing
This recipe serves about 4 people and takes roughly 45 minutes from start to finish — about 20 minutes of prep and 25 minutes of baking.
Variations
Vegetarian: I replace the ground beef with sautéed mushrooms or lentils for a hearty meat-free version.
Cheesy upgrade: I mix grated cheddar directly into the mashed potatoes for extra richness.
Spicy version: I add chili flakes or a dash of hot sauce to the filling.
Mini bites: I make smaller nests in a mini muffin tin for appetizers or snacks.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I place the nests in the oven at 350°F (175°C) for about 10 minutes until warmed through. They can also be frozen before baking — I simply thaw and bake as usual.
FAQs
How do I keep the mashed potato nests from falling apart?
I let the mashed potatoes cool slightly before shaping so they hold their form better.
Can I make this dish ahead of time?
Yes, I often prepare the nests and filling separately, assemble them, and refrigerate until ready to bake.
Can I use another type of meat?
Absolutely. I sometimes use ground turkey or chicken depending on what I have on hand.
What can I serve with stuffed mashed potato nests?
I like pairing them with a fresh green salad, roasted vegetables, or a light soup.
Do I need to use dill?
Not necessarily. If I don’t have dill, parsley or chives work just as well for freshness.
Conclusion
Stuffed Mashed Potato Nests are a comforting and versatile dish that brings warmth and flavor to any meal. I love how simple ingredients like potatoes and ground beef can transform into something so impressive. It’s the perfect recipe to keep in my rotation for cozy dinners or when I want to surprise my guests with something a little different.
Stuffed Mashed Potato Nests are a delicious twist on classic mashed potatoes, formed into nests and filled with savory seasoned ground beef. With crispy edges and a creamy center, this comforting dish is perfect for cozy dinners or entertaining guests.
Ingredients
3–5 large potatoes
3.5 tbsp (50 g) butter
Fresh dill, chopped
Salt, to taste
Smoked paprika, to taste
Black pepper, to taste
Dried oregano, to taste
1.1 lbs (500 g) ground beef
1 small onion, finely chopped
1 garlic clove, minced
1 tbsp oil for sautéing
1/2 cup shredded cheese (optional, for topping)
Instructions
Peel and boil the potatoes until soft. Drain and mash with butter, salt, and smoked paprika until smooth.
Stir in chopped dill and let the mashed potatoes cool slightly.
In a skillet, heat oil and sauté onion and garlic until fragrant. Add ground beef, oregano, pepper, and salt. Cook until browned and tender. Set aside.
Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
Using a spoon or piping bag, shape the mashed potatoes into nests on the baking tray.
Fill each nest with a spoonful of the beef mixture. Sprinkle with cheese if desired.
Bake for 20–25 minutes or until the edges of the potatoes are golden and crisp.
Garnish with fresh dill and serve hot.
Notes
Let mashed potatoes cool before shaping to help them hold better.
For a vegetarian version, use sautéed mushrooms or lentils instead of beef.
Add chili flakes or hot sauce for a spicy twist.
Make mini versions in a muffin tin for appetizers.
Store leftovers in the fridge for up to 3 days or freeze before baking.
