Preparation

Step 1 out of 7

Preheat the oven to 375°F. Lightly coat a mini muffin tin (24 cups) with cooking spray.

Step 2 out of 7

Bring a large saucepan of water to a boil. Cut the potatoes in half.

Step 3 out of 7

Add the potatoes and garlic cloves to the boiling water. Cook until the potatoes are tender, 25 to 30 minutes. Scoop out and reserve 1/4 cup of the cooking water. Drain the potatoes and garlic into a colander, then transfer to a large bowl.

Step 4 out of 7

Mash the potatoes and garlic cloves with the olive oil, salt, and pepper 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.

Step 5 out of 7

Stir the prosciutto, green onions, Parmesan cheese and parsley into the mashed potatoes.  Taste and season with additional salt and pepper, if necessary.

Step 6 out of 7

Using a spoon, place 1 ½ tablespoons of the mashed potato mixture into each muffin tin.  Lightly press down the mixture.

Step 7 out of 7

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.