PARTNER POST: Reinvent classic potato dishes to create a new holiday tradition. This year, forget the tried and true recipes and show off your cooking skills with a twist on an old favorite.
Buttery puff pastry bites are filled with capicola, a cured meat, and topped with soft mashed potatoes before being baked to perfection. A blissful holiday appetizer.
By Stacey M Doyle
Potatoes have to be the most well-known and versatile root vegetable. Every child has been introduced to the classic mashed potatoes, which eventually evolves into garlic mashed potatoes. Fast forward ten or more years and those potatoes begin to make bold statements on those grown-up palates.
Not only are potato gorgeous in recipes, they are most definitely nutritious! 
- They are a complex-carbohydrate, providing a main source of energy for you body.
- Only 20% of the potatoes nutrition is found in the skin, most of the potassium and vitamin C are in the potatoes flesh, so enjoy it all!
- One medium potato contains about 45% of the daily value of vitamin C plus there is more potassium than you will find in bananas, spinach or broccoli.
- They contain antioxidants.
Try this wonderful holiday appetizer, Whipped Potato and Capicola Bites. The appetizer starts with a puff pastry shell, is topped off with capicola (dried cured meat) for added flavor, and then is finished with insanely gorgeous mashed potatoes. Bake and you have a stunningly delicious bite!
For more nutritional information and beautiful recipes for potatoes, click the banner above. And check out the recipe for Danish holiday potatoes below.
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Whipped Potato and Capicola Bites
- Total Time: 45 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Buttery puff pastry cups filled with savory spiced potatoes and topped with delicate capicola.
A perfect holiday appetizer or elegant party bite.
Ingredients
- 2 Medium Russet Potatoes (peeled, diced into 1 inch cubes)
- 1 tbsp (14 g) Butter
- 1 tbsp (14 g) Olive Oil
- 1/4 cup Shallots (diced fine (about 1 large Shallot))
- 1 tsp fresh Thyme leaves
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 oz (57 g) Cream Cheese (softened)
- 1 tbsp (14 g) Milk
- 12 slices Capicola (dried cured meat, found in the deli selection of cheeses and meats packaged as thin round slices. Can also use Prosciutto or Soppressata)
- 1 - 2 Puff Pastry Sheets
Instructions
- Preheat oven to 400°F (204°C).
- Lightly butter a 2–3 inch muffin tin.
- Thaw puff pastry.
- In a medium saucepan, add about 1 tablespoon salt and diced potatoes to halfway full of water. Bring to a boil, then reduce heat to medium and gently boil until tender.
- While potatoes are cooking, in a small skillet over medium-high heat, melt butter and olive oil until hot. Add in finely diced shallots, 1 teaspoon salt, ½ teaspoon pepper, and fresh thyme leaves. Cook until shallots are translucent and starting to brown, being careful not to scorch them.
- After the potatoes are cooked, drain and allow to steam dry for about 1 minute. Mash the potatoes. Add in cream cheese and milk and mix until well blended. Fold in the sautéed shallots and mix until well incorporated. Season with salt and pepper to taste. Set aside.
- On a lightly floured surface, unfold the thawed puff pastry sheet and roll it out to add 2 inches to all sides. Using a 3-inch round cookie cutter, cut out circles.
- Place circles into each muffin cup and top with 1 slice of capicola per muffin cup. Pipe or spoon about 1 tablespoon of mashed potatoes per muffin cup, and add a pinch of pepper on top.
- Bake in the preheated 400°F (204°C) oven for 20–25 minutes, or until pastry is puffed and flaky, and the potatoes are starting to brown. Remove from oven and cool for about 1 minute.
- Garnish with fresh thyme leaves.
Notes
- For easier piping, transfer the potato mixture to a piping bag fitted with a large round tip.
- To prevent soggy pastry, ensure the potatoes are completely dry before mixing with the cream cheese.
- Substitute prosciutto or soppressata for the capicola for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bite
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
What is capicola and can I substitute another cured meat?
Capicola (also called coppa) is a dry-cured Italian pork cold cut made from the neck and shoulder, with a slightly fatty, bold flavor. Prosciutto or speck are good substitutes.
Can I make these bites ahead of a party?
Assemble and bake the puff pastry cups up to a day in advance. Fill them with the whipped potato mixture and top with capicola just before serving for the best texture.
Can I use store-bought puff pastry?
Yes, store-bought puff pastry is used in this recipe and works well. Thaw it in the fridge overnight rather than at room temperature to keep the layers intact.
How do I get smooth whipped potatoes for this recipe?
Use a hand mixer or potato ricer rather than a food processor. Over-mixing in a food processor releases too much starch and produces a gluey texture.
What size muffin tin should I use?
A standard 2-3 inch muffin tin gives you a bite-sized cup that holds the filling well. Mini muffin tins produce smaller, more delicate bites that are also popular for party serving.
