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.

15 mins
1 hour


  • Muffin tin
  • Saucepan


  • 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


  • Step 1

    Preheat the oven to 375 °F. Lightly coat a mini muffin tin (24 cups) with cooking spray.

  • Step 2

    Bring a large saucepan of water to a boil. Cut the potatoes in half.

  • 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.

  • 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.

  • 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.

  • Step 6

    Using a spoon, place 1 1/2 tablespoons of the mashed potato mixture into each muffin tin.  Lightly press down the mixture.

  • 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.