It's a good thing there are only 81 calories for two of these Baked Mashed Potato Bites because there's no way you could just eat one! Thank you to the Little Potato Company for helping me share this recipe with you.

We're in that strange limbo season, partway between the December holidays and the kickoff to early summer parties. Even the weather seems to be in limbo, snowing one day and teasing us with capri-worthy temperatures the next. There may not be any major holidays in the next couple of weeks that call for cocktail food, but that shouldn't stop any of us from inviting over some friends for spur-of-the-moment dinner parties, complete with cute appetizer bites and cocktails.

Since there are always a couple of bags of Creamer potatoes in my fridge, I have a good deal of fun coming up with appetizers, such as Roasted Potato & Smoked Salmon Skewers (couldn't be easier) and Mediterranean Roasted Potato Nachos (I could eat these as a meal!)

Plus, these little bites use a mashed potato trick that I've been using for a couple of months now!

Curious about the trick? Well, the potatoes are boiled with some peeled garlic cloves (cue amazing aroma in your kitchen). Instead of the usual butter and cream or milk used for mashing, I used olive oil and a couple of tablespoons of the potato cooking water. Creamy, healthier and absolutely delicious!

Since the mashed potatoes are vegan, you could easily make these mashed potato bites into a vegan appetizer by leaving out the prosciutto and Parmesan cheese. Replace them with a little extra salt and pepper, and some sort of herb/spice combo, such as crushed rosemary and smoked paprika.

If you have a small cookie scoop, it works brilliantly for scooping the mashed potato mixture into the mini muffin pan. No scoop? No worries - just use a spoon.

As for the potatoes, I used the Dynamic Duo varietal of The Little Potato Company Creamers. But really, any of their Creamer potatoes would work beautifully in this recipe. The Little Potato Company Creamers are available in bigger bags in my local Costco (happy dance!), but I regularly find both the smaller bagged Creamers, as well as the oven/grill ready and microwave packets in a couple of our local grocery stores.

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Baked Mashed Potato Bites Recipe

You won’t be able to eat just one of these Baked Mashed Potato Bites, the perfect lightened-up appetizer!

4.57 from 30 votes

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Course: Appetizers, Appetizers For Entertaining

Cuisine: American

Keyword: Healthy Hors D'Oeuvres

Prep Time: 15

Cook Time: 1

Total Time: 45

Servings: Servings

Calories: 80.8kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 ¼ pounds Little Potato Company Creamer potatoes I used Dynamic Duo
5 garlic cloves peeled
3 tablespoons extra virgin olive oil
½ teaspoon ground pepper
¼ teaspoon salt
2 ounces prosciutto chopped
2 green onions thinly sliced
3 tablespoons finely grated Parmesan cheese
2 tablespoons minced flat-leaf parsley + garnish
salt and pepper to taste
yogurt for garnish if desired

Instructions

Preheat the oven to 375 degrees F. Lightly coat a mini muffin pan (24 cups) with cooking spray.
Bring a large saucepan of water to a boil. Cut the potatoes in half. Add the potatoes and garlic cloves to the boiling water. Cook until the potatoes are tender, 25 to 30 minutes. Scoop out and reserve ¼ cup of the cooking water. Drain the potatoes and garlic into a colander. Transfer to a large bowl.
Mash the potatoes and garlic cloves with the olive oil, pepper and salt until combined. They won’t be completely smooth because of the potato skins. If the potatoes are a little dry, mash in some of the reserved cooking water.
Stir the prosciutto, green onions, Parmesan cheese and parsley into the mashed potatoes. Taste and season with additional salt and pepper, if necessary.
Using a spoon, place 1 ½ tablespoons of the mashed potato mixture into each muffin tin. Lightly press down the mixture.
Bake until the potato bites are browned around the edges and starting to brown on top, 25 to 30 minutes. Let rest for 5 minutes. Using a small metal spatula, remove the potato bites from the muffin tin and transfer to a serving platter. Garnish with yogurt and parsley, if desired. Serve.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post is part of an ambassadorship for The Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.