Mashed Potato Timbales
Transform your humble mashed potatoes into an elegant side dish with these Mashed Potato Timbales! Creamy Russet potatoes are whipped with rich butter, heavy cream, and Parmesan cheese, then elevated with a hint of nutmeg and the luxurious addition of egg yolks. Baked to golden perfection in individual ramekins or a muffin tin, these timbales boast a souffle-like texture and a beautiful presentation that’s perfect for dinner parties or holiday gatherings. Easy to make and ready in under an hour, this recipe brings a gourmet twist to classic comfort food. Garnish with fresh parsley and serve warm for a show-stopping, crowd-pleasing dish. Keywords: mashed potato timbales, elegant side dish, baked mashed potatoes, holiday recipes, gourmet comfort food.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.25 cup Grated Parmesan cheese
- 2 large Egg yolks
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.125 teaspoon Nutmeg (optional)
- 1 as needed for greasing Cooking spray or melted butter
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and dice the potatoes into 1-inch cubes. Place them in a large pot of salted water, bring to a boil, and cook until fork-tender, about 12-15 minutes.
Drain the potatoes well and return them to the pot to let any excess moisture evaporate on low heat for 1-2 minutes.
Mash the potatoes until smooth using a potato masher or ricer.
Add the butter, heavy cream, Parmesan cheese, salt, pepper, and nutmeg (if using) to the mashed potatoes. Stir until fully combined and smooth.
Allow the mashed potato mixture to cool slightly, then fold in the egg yolks until evenly incorporated.
Grease a muffin tin or individual ramekins with cooking spray or melted butter.
Spoon the mashed potato mixture into the prepared tins or ramekins, pressing down lightly to compact them. Smooth the tops with the back of a spoon or spatula.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden and set.
Let the timbales cool for 5 minutes before gently loosening the edges with a knife and unmolding onto serving plates.
Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.9 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
