Stuffed Mashed Potatoes

Stuffed Mashed Potatoes
Becky Luigart-Stayner


2 pounds russet potatoes
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 400°F. 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 butter has melted.

Fill each muffin cup about halfway with potato mixture. Place one piece of mozzarella in each cup. Divide 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.


Makes 12 servings.

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