Description
Delicious Broccoli Cheddar Smashed Potato Cups are a perfect blend of creamy mashed potatoes, steamed broccoli, and sharp cheddar cheese baked to golden perfection in muffin tins. These savory potato cups make an excellent appetizer, side dish, or snack that’s both comforting and flavorful.
Ingredients
Scale
Potato Mixture
- 4 medium russet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup sour cream (or Greek yogurt for a healthier option)
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Vegetables and Cheese
- 1 cup broccoli florets, steamed
- 1/2 cup shredded cheddar cheese
Optional Toppings
- 1/4 cup grated Parmesan cheese (optional, for added flavor)
- 2 tablespoons chopped green onions (for garnish, 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 ensure the potato cups don’t stick.
- Cook the Potatoes: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 12-15 minutes, or until tender when pierced with a fork. Drain the potatoes thoroughly and return them to the pot to prepare for mashing.
- Mash the Potatoes: Using a potato masher or fork, mash the potatoes until smooth. Add the butter, sour cream (or Greek yogurt), garlic powder, salt, and pepper. Stir well until the mixture is creamy and evenly blended. Taste and adjust seasoning as needed.
- Prepare the Broccoli: While the potatoes are cooking, steam the broccoli florets for about 4-5 minutes until tender. Once cooled slightly, chop the broccoli into small pieces suitable for mixing into the potato mash.
- Mix the Filling: Fold the chopped steamed broccoli and shredded cheddar cheese gently into the mashed potato mixture until evenly distributed.
- Assemble the Cups: Scoop the broccoli-cheddar mashed potato mixture into the muffin tin cups, filling each to the top. Press down lightly to form a compact cup shape that will hold well during baking.
- Add Parmesan (Optional): Sprinkle grated Parmesan cheese evenly over the tops of each cup if you wish to add extra flavor and promote a golden, crispy crust.
- Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes until the tops are golden brown and crispy. For even more crispiness, you can broil the cups for an additional 2-3 minutes, watching carefully to prevent burning.
- Serve: Allow the 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 this comforting and cheesy vegetable-packed treat!
Notes
- For a healthier option, substitute sour cream with Greek yogurt.
- Steam broccoli until just tender to keep some texture.
- To make the tops extra crispy, use the broiler step as described.
- These potato cups can be made ahead and reheated in the oven for best texture.
- Use paper liners for easier removal and cleanup.
