Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Broccoli Cheddar Smashed Potato Cups Recipe

4.3 from 89 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Mix the Filling: Combine the chopped broccoli and shredded cheddar cheese with the mashed potatoes, stirring gently until everything is evenly incorporated.
  6. 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.
  7. Add Parmesan (Optional): Sprinkle grated Parmesan cheese over the tops of each potato cup for added flavor and a golden, crispy finish.
  8. 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.
  9. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://homegrownbeets.com/broccoli-cheddar-smashed-potato-cups-recipe/