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Mashed Potato Popovers with Mozzarella

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Potato Type: Russet
Cuisine: American
Prep Method: Baked



Prep Time

20 Mins

Cook Time

25 Mins


Serves 24


  • 3 cups cooked mashed potatoes
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons grated Parmesan cheese
  • 2 egg yolks, lightly beaten
  • 1 teaspoon whole milk
  • 1 cup shredded low–moisture mozzarella
  • ¼ cup seasoned Italian bread crumbs
  • 1 teaspoon each salt and pepper
  • Extra–virgin olive oil


  1. Preheat the oven to 350 °F. Grease two 12–cup mini muffin pans with olive oil.
  2. In a large bowl, add the mashed potatoes, parsley, Parmesan, egg yolks, milk, ½ cup of the mozzarella (save the rest for topping), and 1⁄3 cup of the bread crumbs (save the rest for topping). Stir together and season with the salt and pepper.
  3. With a mini (25mm) ice cream scoop, portion the mashed potato mixture into the muffin pans.
  4. Top with the remaining mozzarella and bread crumbs.
  5. Bake for 25 minutes, or until the tops are melted and golden brown.
  6. Serve on a small decorative platter or pass as a small bite.

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The best way to make mashed potatoes..was a big hit at party



The best way to make mashed potatoes..was a big hit at party

Recipe By: Mary Giuliani

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