Potato Nests
- 2 pounds Yukon golden potatoes, divided
- 1⁄3 cup finely grated Parmesan cheese
- 1 1⁄2 teaspoons fine sea salt, divided
- 1⁄2 teaspoon ground black pepper, divided
- 4 cups water
- 1⁄3 cup sour cream
- 3 tablespoons whole milk, room temperature
- 1 tablespoon unsalted butter, cubed
- 1⁄2 teaspoon minced fresh rosemary
- 1⁄4 teaspoon minced fresh thyme
- Garnish: diced deli ham and additional finely grated Parmesan cheese
- Preheat oven to 350°. Spray a 24-well mini muffin pan with cooking spray.
- Peel and coarsely grate 1 pound potatoes, and place in a colander. Rinse under cold water until water runs clear; drain well. Place potatoes on a clean kitchen towel; roll up and squeeze out excess liquid.
- In a large bowl, toss together grated potatoes, cheese, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Spoon 1 tablespoon potato mixture into wells of prepared muffin pan. Press potato mixture into bottom and up sides of wells to form nests.
- Bake until edges of potato nests are golden brown, 30 to 35 minutes. Let cool in pan for 10 minutes. Carefully remove nests from pan and let cool completely on a wire rack.
- Peel and quarter remaining 1 pound potatoes. In a medium Dutch oven, bring potatoes and 4 cups water to a boil over high heat. Reduce heat to medium-low, and simmer until tender, approximately 10 minutes. Drain, and return potatoes to pot over low heat.
- To potatoes in pot, add sour cream, milk, butter, rosemary, thyme, remaining 1 teaspoon salt, and remaining 1⁄4 teaspoon pepper. Using a potato masher, mash to desired consistency. Remove from heat and transfer to a large bowl to let cool.
- Transfer cooled mashed potatoes in a piping bag fitted with a large round piping tip (Wilton #805). Pipe a dollop of potatoes into nest.*
- Garnish with ham and Parmesan cheese, if desired.
*Any remaining mashed potatoes can be refrigerated and enjoyed separately with a meal.
Recipe by TeaTime Magazine at https://teatimemagazine.com/potato-nests/
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