If you’re looking for a cozy, tasty, and utterly satisfying side dish that brings together two classic favorites, you have to try this Broccoli Cheddar Smashed Potato Cups Recipe! Imagine creamy mashed potatoes bursting with cheesy goodness and tender broccoli, all baked into perfect little cups that are as charming as they are delicious. These cups are easy to hold, fun to eat, and make any meal feel a little more special. Trust me, once you make these, they’ll quickly become a family favorite that you’ll want to share again and again.
Ingredients You’ll Need
Gathering the right ingredients for this Broccoli Cheddar Smashed Potato Cups Recipe is delightfully simple, yet each component plays an essential role in delivering that creamy, cheesy, and slightly crisped perfection. From the softness of the potatoes to the vibrant green of broccoli, every bite showcases a brilliant harmony of flavors and textures.
- Russet potatoes: These provide the perfect starchy base that mashes smoothly and holds its shape well in the cups.
- Broccoli florets: Steamed until tender, they add freshness and vibrant color while balancing out the richness.
- Shredded cheddar cheese: Melts into the potatoes for that unmistakable cheesy flavor we all crave.
- Sour cream or Greek yogurt: Gives the mashed potatoes creaminess and a subtle tang that perks up the dish.
- Butter: Adds richness and smooth mouthfeel to the mashed potatoes.
- Garlic powder: Provides a gentle kick of savory depth without overpowering the other ingredients.
- Salt and pepper: Essential seasonings that bring all the flavors together perfectly.
- Grated Parmesan cheese (optional): Sprinkled on top for an extra layer of flavor and a golden crust.
- Chopped green onions (optional): Adds a fresh, slightly sharp note as a garnish to brighten each bite.
How to Make Broccoli Cheddar Smashed Potato Cups Recipe
Step 1: Preheat and Prepare Your Baking Tin
Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with paper liners to ensure the potato cups come out cleanly and easily. This simple prep work sets the stage for perfect golden brown bottoms and edges that hold their shape beautifully.
Step 2: Cook the Potatoes
Bring a large pot of salted water to a boil, then add your peeled and cubed russet potatoes. Boil them for about 12-15 minutes until they are tender and a fork slides easily through. Drain the potatoes well and return them to the pot to dry out a bit—this helps keep the mash fluffy and not watery.
Step 3: Mash the Potatoes and Add Flavor
Using a potato masher or fork, mash the potatoes until they are smooth and creamy. Stir in the butter, sour cream (or Greek yogurt if you want a healthier twist), garlic powder, salt, and pepper. Adjust the seasonings according to your taste – this base is rich and flavorful, ready to embrace the broccoli and cheese.
Step 4: Steam and Chop the Broccoli
While the potatoes are cooking, steam the broccoli florets until tender—about 4 to 5 minutes. Once steamed, chop them into small bite-sized pieces so they distribute evenly throughout the cups, adding that lovely burst of green and a fresh, slightly crisp texture.
Step 5: Combine Broccoli and Cheese with the Mash
Fold the steamed broccoli and shredded cheddar cheese into the mashed potatoes. Be gentle but thorough, ensuring each spoonful of this mixture will include cheesy, veggie-packed goodness from top to bottom.
Step 6: Assemble the Potato Cups
Scoop the mixture evenly into each muffin cup, pressing lightly but firmly to create a well-formed cup shape. This helps them bake evenly and hold their structure while forming a slightly crispy exterior during baking.
Step 7: Add Parmesan for a Crispy Finish (Optional)
Sprinkle grated Parmesan cheese on top of each cup to add an extra savory dimension and encourage a golden, crispy finish as they bake. This step is optional but highly recommended for an sophisticated touch.
Step 8: Bake to Perfection
Bake the potato cups for 15-20 minutes until the tops turn a gorgeous golden brown and look deliciously crispy. If you’re craving an even crunchier top, pop them under the broiler for 2-3 minutes, watching carefully to avoid burning.
Step 9: Cool, Garnish, and Serve
Allow the potato cups to cool for a few minutes before gently removing them from the tin. This resting time helps them set and makes them easier to handle. Garnish with fresh chopped green onions for a pop of color and a mild oniony bite that complements the creamy filling beautifully.
How to Serve Broccoli Cheddar Smashed Potato Cups Recipe
Garnishes
To really elevate your Broccoli Cheddar Smashed Potato Cups Recipe, try garnishing them with finely chopped green onions or a sprinkle of extra cheese right before serving. A dusting of smoked paprika or a drizzle of sour cream can add an interesting twist and enhance the visual appeal.
Side Dishes
These cups shine alongside roasted meats, grilled chicken, or even a fresh garden salad. Their rich and creamy texture makes them a perfect complement to simple proteins and crisp vegetables, balancing the plate with both comfort and a healthy touch.
Creative Ways to Present
If you’re hosting a party or family gathering, serve these Broccoli Cheddar Smashed Potato Cups Recipe bites on a decorative platter with toothpicks for easy handling. You can also place a dollop of sour cream or a spicy dip in the center of each cup for a fun twist. They’ll look picture-perfect and are sure to be a conversation starter!
Make Ahead and Storage
Storing Leftovers
If you happen to have any of these delicious Broccoli Cheddar Smashed Potato Cups left after your meal, store them in an airtight container in the refrigerator for up to 3 days. They’ll keep their flavor and texture nicely, making for a quick snack or easy reheated side.
Freezing
You can freeze these potato cups for longer storage! Arrange them on a baking sheet and freeze until firm. Then transfer to a freezer-safe container or bag, and freeze for up to 2 months. When ready to eat, bake directly from frozen, adding extra time to ensure they heat through.
Reheating
Reheat your Broccoli Cheddar Smashed Potato Cups in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through and crisp on the edges. Avoid microwaving as it might make them soggy instead of retaining that lovely baked texture.
FAQs
Can I use other cheeses instead of cheddar?
Absolutely! Cheddar provides sharpness and meltability, but you can experiment with mozzarella for gooeyness, Gruyere for nutty flavor, or even a blend of cheeses to suit your taste preferences.
Is it okay to substitute Greek yogurt for sour cream?
Yes! Greek yogurt is a fantastic substitute that adds creaminess with fewer calories and a slight tang, making the cups a bit healthier without sacrificing flavor.
Can I add other vegetables besides broccoli?
Feel free to mix it up! Cauliflower, spinach, or finely diced bell peppers work wonderfully and add their own unique texture and flavor to this recipe.
How do I make these cups crispy on the outside?
The secret is baking them properly and optionally broiling for a couple of minutes at the end. Using a little butter in the mash also encourages browning, creating that perfect crispy exterior while keeping the inside creamy.
Are these potato cups suitable for meal prepping?
Definitely! They store and reheat well, making them a great option for meal prep. Just bake them fresh or reheat as needed to enjoy a quick and hearty side any day of the week.
Final Thoughts
I hope you’re just as excited as I am to whip up this Broccoli Cheddar Smashed Potato Cups Recipe. It’s a delightful combination of simple ingredients transformed into something irresistibly tasty and crowd-pleasing. Whether you’re making dinner for your family or bringing a dish to a party, these potato cups are guaranteed to impress and satisfy. Give them a try—you might just discover your new favorite comfort food!
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Broccoli Cheddar Smashed Potato Cups Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These Broccoli Cheddar Smashed Potato Cups are a delightful and comforting appetizer or side dish featuring creamy mashed potatoes combined with tender steamed broccoli and sharp cheddar cheese, baked to golden perfection in muffin tins. Easy to prepare and perfect for potlucks, parties, or family dinners, they offer a flavorful twist on classic mashed potatoes with a crispy top and a cheesy, savory bite.
Ingredients
Potatoes
- 4 medium russet potatoes, peeled and cubed
Vegetables
- 1 cup broccoli florets, steamed
Dairy
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream (or Greek yogurt for a healthier option)
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese (optional, for added flavor)
Seasonings
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Garnish
- 2 tablespoons chopped green onions (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
- Cook the Potatoes: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 12-15 minutes until they are tender when pierced with a fork. Drain the potatoes and return them to the pot.
- Mash the Potatoes: Using a potato masher or fork, mash the potatoes until smooth. Add butter, sour cream, garlic powder, salt, and pepper. Mix well until the mixture is creamy and evenly seasoned. Adjust seasoning as needed.
- Prepare the Broccoli: While the potatoes cook, steam the broccoli florets for 4-5 minutes until tender. Chop the steamed broccoli into small, bite-sized pieces for easy mixing.
- Mix the Filling: Combine the chopped broccoli and shredded cheddar cheese with the mashed potatoes, stirring gently until everything is evenly incorporated.
- Assemble the Cups: Spoon the mashed potato mixture into the prepared muffin tin, filling each cup to the top. Press down lightly to form a small cup shape that will hold together after baking.
- Add Parmesan (Optional): Sprinkle grated Parmesan cheese over the tops of each potato cup for added flavor and a golden, crispy finish.
- Bake: Place the muffin tin in the oven and bake for 15-20 minutes or until the tops are golden brown and crisp. For an extra crispy top, switch to broil for an additional 2-3 minutes—watch carefully to avoid burning.
- Serve: Allow the potato cups to cool for a few minutes before carefully removing them from the muffin tin. Garnish with chopped green onions if desired. Serve warm and enjoy your delicious Broccoli Cheddar Smashed Potato Cups!
Notes
- You can substitute Greek yogurt for sour cream to reduce fat and add extra protein.
- For a vegetarian option, ensure that the Parmesan cheese is made without animal rennet.
- Leftover potato cups can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
- To make this recipe gluten-free, verify all cheese and seasoning labels to avoid additives containing gluten.
- Adding a pinch of smoked paprika or chili flakes can add a subtle spicy twist to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
