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Dinner
Mashed Potato Bites
Mashed Potato Bites are a delicious, easy-to-make appetizer. Try this recipe from Tillamook for a cheesy, crispy, and savory snack that everyone will love.
25min serves 24
Ingredients
Mashed Potatoes
If you have leftovers from Thanksgiving, you are set. If not see below.
4 1⁄2lbs russet potatoes (about 7 medium), peeled and cut into 1-in pieces
*1/4* cup Tillamook Extra Creamy Unsalted Butter
3⁄4cup whole milk
1 cup Tillamook Sour Cream
Salt and pepper to taste
Puff Pastry Cups
2 cans refrigerated crescent dough (full sized sheets preferred, but crescent roll dough can work too)
Toppings
6 strips bacon, cooked until crispy and chopped into small pieces
Fresh chives and/or scallions, fine chopped for garnish
Tools
cupcake/muffin tin
potato masher
parchment paper
round cookie cutter (optional)
pie weights or dried beans (optional)
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Mashed Potatoes
In a large pot, bring potatoes to a boil in salted water over high heat.
Reduce to a simmer and cook for about 15 min, until the potatoes are tender when pierced with a fork or knife.
Drain and return to pot.
Mash until potatoes are fluffy and almost smooth.
In a small saucepan, heat milk and butter over medium-low until butter is melted.
Pour mixture into potatoes and stir to combine.
Stir in sour cream and season with salt and pepper.
Pastry Cups
Cut crescent dough into 3-4" squares (or rounds if you prefer).
Place dough into buttered/oiled muffin tin.
To keep the dough from rising, you can use parchment paper and pie weights on top (dried beans work too).
Bake per the instructions on the package, until golden brown.
Carefully remove the pastry cups from the muffin tin.
Mashed Potato Bites
Preheat oven to 400F.
Spoon mashed potatoes into the pastry cups.
Top each cup with shredded cheese.
Put cups onto a pan and bake until cheese has melted.
Top with bacon, chives, scallions (as desired).
Tillamook Extra Creamy Unsalted Butter
Tillamook Sour Cream
