Stuffed Mashed Potatoes


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Try this fun twist on mashed potatoes, which won first prize in the 2015 Potato Recipe Contest from our 2016 Garden Guide. Congratulations to Gina Kleinmartin of Buffalo, New York!

Check out the other winners of the Garden Guide Recipe Contests!


2 pounds russet potatoes (about 6 medium)
1/4 cup (1/2 stick) butter
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/2 pound mozzarella cheese, cut into 12 pieces
3 ounces pepperoni, finely chopped
3 tablespoons seasoned bread crumbs


Preheat oven to 400ºF. Wash and prick potatoes and bake for about 35 minutes, or until they can be pierced with a fork. Leave oven on and grease a 12-cup muffin tin.

While potatoes are hot, peel them. Put through a ricer or shred using a grater. In a bowl, combine potatoes, butter, salt, garlic powder, and pepper and mix until the butter has melted.

Fill each muffin cup about halfway with potato mixture. Place 1 piece of mozzarella in each cup. Divide the pepperoni evenly between cups and top with remaining potatoes. Sprinkle bread crumbs on top.

Return to oven and bake for 10 to 12 minutes. Unmold immediately and serve.

Photo Credit: 

Becky Luigart-Stayner


Makes 12 servings.


Gina Kleinmartin, Buffalo, New York

Preparation Method

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