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.
- Muffin tin
- 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
Preheat the oven to 375 °F. Lightly coat a mini muffin tin (24 cups) with cooking spray.
Bring a large saucepan of water to a boil. Cut the potatoes in half.
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.
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.
Stir the prosciutto, green onions, Parmesan cheese and parsley into the mashed potatoes. Taste and season with additional salt and pepper, if necessary.
Using a spoon, place 1 1/2 tablespoons of the mashed potato mixture into each muffin tin. Lightly press down the mixture.
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.