Gluten Free Mini Smashed Potato Bites

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Looking for an irresistible appetizer that's gluten-free and bursting with flavor? We got you!

Straight out of the Test Kitchen, we’re bringing you these Mini Smashed Potato Bites made with spinach, mushrooms, and Swiss cheese! This recipe is the perfect combination of comfort and sophistication.

Crispy potatoes serve as the base, topped with a savory mix of earthy mushrooms and vibrant spinach, making every bite irresistible.

Whether you’re hosting a party or simply craving something tasty, these bites are sure to impress—and disappear fast! Plus, did we mention they can be made ahead? Talk about a total win!

Gluten Free Mini Smashed Potato Bites

Servings Potato bites

Equipment

24-count nonstick muffin pan

Ingredients

24 Tiny Yukon Gold potatoes (we used The Little Potato Company)
3 tbsp butter, divided
3 cloves of garlic, minced
8 oz mushrooms, cleaned and chopped
5 oz fresh baby spinach, chopped
Kosher salt
Ground black pepper
½ cup shredded Swiss cheese

Instructions

In a large stock pot filled with well-salted water, boil the tiny potatoes until very fork soft but not falling apart. Turn the heat off and let the potatoes sit in the hot water while you prepare the topping.
Melt two tablespoons of butter in a skillet over medium heat. Add the minced garlic. Stir until fragrant, about 1 minute.
Add the chopped mushrooms to the garlic butter and season with kosher salt and black pepper. Cook until all the water has released from the mushrooms and they begin to brown. Adjust the heat to medium-high to expedite the water evaporation.
Once all the water has evaporated and the mushrooms are a bit browned, add the fresh chopped spinach. Stir to combine and season with kosher salt and black pepper. Do not overcook the spinach; it should still be vibrant in color. Remove from the skillet and set aside.
Drain the potatoes and let them cool for a few minutes.
Preheat oven to 375 degrees F.
Using tongs, drop one tiny potato into each hole of the nonstick muffin pan. Using a shot glass or the back of a spoon, gently press the potatoes into the muffin pan, allowing a little of the potato to overflow from the hole.
Season the potatoes with Kosher salt and lightly dab with melted butter.
Place the potatoes in the preheated oven for 20-25 minutes, or until the edges are browned.
**At this point, all of this can be made ahead of time. The potatoes in the muffin pan, the mushroom mixture can be refrigerated separately until ready to serve.
Once the potatoes are golden brown and crispy on the edges, remove them from the oven and top each potato bite with about a teaspoon of the mushroom and spinach mixture, dividing equally by the number of potato bites you have.
Top with the grated Swiss cheese and return to the oven for 5-10 minutes to heat everything through.