3 cups cooked mashed potatoes
2 teaspoons chopped fresh parsley
2 teaspoons grated Parmesan cheese
2 egg yolks, lightly beaten
1 teaspoon whole milk
1 cup shredded low-moisture mozzarella
¼ cup seasoned Italian breadcrumbs
1 teaspoon each salt and pepper
Extra-virgin olive oil
- Preheat the oven to 350°F. Grease two 12-cup mini muffin pans with olive oil.
- In a large bowl, add the mashed potatoes, parsley, Parmesan, egg yolks, milk, ½ cup of the mozzarella (save the rest for topping), and ⅓ cup of the bread crumbs (save the rest for topping). Stir together and season with the salt and pepper.
- With a mini (25mm) ice cream scoop, portion the mashed potato mixture into the muffin pans.
- Top with the remaining mozzarella and breadcrumbs.
- Bake for 25 minutes, or until the tops are melted and golden brown.
- Serve on a small decorative platter or pass as a small bite.
Founder and CEO of Mary Giuliani Catering and Events, Mary Giuliani is the author of the new book, Tiny Hot Dogs: A Memoir In Small Bites. She is also the author of The Cocktail Party (Eat, Drink, Play, Recover) and has appeared on shows including Good Morning America and The Rachel Ray Show, among others.
Let’s Talk Thanksgiving
What’s your number one tip for using leftovers?
Just add cheese and eggs. I add cheese the next morning to mashed potatoes and stuffing, throw them in a cupcake tin (mini or large), bake and you have stuffing and mashed potato bites.
How do you prepare your turkey?
I wrap my turkey in bacon and then cook. My grandmother did it that way. It gives the turkey a little extra smoke and salt. And all the kids fight for the bacon while I’ll peeling it off before the big carve.
Potluck or host preps all?
I LOVE potluck. Just make sure you stay in charge of who’s bringing what.
What’s your family’s favorite Thanksgiving tradition?
NO kids table. I love when all generations sit around a table and share stories.
Recipe & corresponding photo excerpted from The Cocktail Party by Mary Giuliani Copyright © 2015 by Mary Giuliani. Excerpted by permission of Ballantine Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.