Introduction
Cheesy Garlic Mashed Potato Stacks are a crispy, cheesy, and creamy delight that combines the best of mashed potatoes with a golden, crunchy crust.
These bite-sized stacks are baked to perfection, with layers of creamy mashed potatoes, melty cheese, and flavorful garlic.
Ideal for parties, weeknight dinners, or holiday feasts, they bring comfort food to a whole new level.
Ingredients
For the Mashed Potatoes:
4 large potatoes (Russet or Yukon Gold)
3 tbsp butter
½ cup heavy cream (or milk)
3 cloves garlic, minced
½ tsp salt
½ tsp black pepper
For the Stacks:
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
½ tsp paprika (for color and flavor)
1 tbsp olive oil (for greasing muffin tin)
Instructions
Step 1: Prepare the Mashed Potatoes
Peel and chop the potatoes into chunks.
Boil in salted water for 15-20 minutes until fork-tender.
Drain and mash while still hot.
Add butter, heavy cream, minced garlic, salt, and pepper. Mix well until smooth.
Step 2: Assemble the Potato Stacks
Preheat the oven to 375°F (190°C).
Grease a muffin tin with olive oil.
Scoop a layer of mashed potatoes into each muffin cup.
Sprinkle some mozzarella and Parmesan cheese.
Repeat layers until the cups are full, finishing with a layer of cheese.
Sprinkle with paprika for extra color and flavor.
Step 3: Bake Until Golden
Bake for 20-25 minutes or until the tops are golden brown and crispy.
Remove from the oven and let them rest for 5 minutes before removing from the tin.
Step 4: Garnish and Serve
Sprinkle fresh parsley on top for color and freshness.
Serve warm and enjoy the melty, cheesy goodness!
Mashed potato stacks are a versatile dish that can be easily customized to suit your taste preferences.
For a cheesy twist, consider adding cooked and crumbled bacon or incorporating fresh herbs like chives and rosemary for an aromatic touch.
If you enjoy a bit of heat, mixing in diced jalapeños or a pinch of cayenne pepper can elevate the flavor profile.
For a loaded version, try adding sour cream, green onions, and shredded cheddar cheese, or even substitute regular potatoes with sweet potatoes for a healthier option.
To store your mashed potato stacks, you can refrigerate unbaked stacks for up to 24 hours or keep baked stacks in an airtight container in the fridge for 3-4 days.
If you want to prepare them in advance, unbaked stacks can be frozen for 2-3 months; just wrap the muffin tin tightly before freezing.
Baked stacks can also be frozen after cooling completely, and they can be reheated directly from the freezer.
Simply pop them in a preheated oven at 350°F (175°C) until heated through, making them a convenient and delicious option for any meal.