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When it comes to comfort food, few dishes can rival the heartiness of potatoes, especially when they are transformed into bite-sized delights. The Mini Broccoli Cheddar Potato Cups are a perfect example of how to elevate humble ingredients into something extraordinary. These little cups are not only visually appealing but also pack a nutritious punch, making them an excellent option for both kids and adults alike. The delightful combination of tender potatoes, vibrant broccoli, and gooey cheddar cheese creates a flavor explosion that is sure to please any palate.

Mini Broccoli Cheddar Potato Cups

Discover a delicious way to enjoy comfort food with Mini Broccoli Cheddar Potato Cups! These bite-sized treats combine the heartiness of mashed Russet potatoes, the vibrant nutrition of fresh broccoli, and the creamy goodness of sharp cheddar cheese. Perfect as appetizers, snacks, or sides for any meal, they offer a satisfying blend of flavors. Easy to prepare and visually appealing, these cups are sure to impress kids and adults alike while sneaking in some healthy greens. Try this delightful recipe today!
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Ingredients
  

2 large russet potatoes

1 cup fresh broccoli florets, finely chopped

1 cup shredded sharp cheddar cheese (plus extra for topping)

1/4 cup sour cream

2 tablespoons butter, melted

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/4 cup green onions, sliced (for garnish)

Olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C), ensuring it’s hot enough to achieve that perfect, crispy top.

    Prepare the Potatoes: Rinse and peel the russet potatoes. Cut them into quarters, then place them in a pot of salted water. Boil the potatoes until they are fork-tender, which should take about 15-20 minutes. Once done, drain them and let them cool for a few minutes.

      Make Potato Mixture: In a large mixing bowl, mash the boiled potatoes until they are completely smooth. Add in the melted butter, sour cream, garlic powder, onion powder, along with salt and pepper to taste. Mix thoroughly until you have a creamy consistency.

        Cook the Broccoli: While the potatoes are boiling, steam the fresh broccoli florets for about 3-5 minutes until they are bright green and tender. After steaming, drain any excess water and chop the broccoli into small pieces.

          Combine Ingredients: Gently fold the chopped broccoli and the shredded cheddar cheese into the mashed potato mixture, ensuring an even distribution for a delightful flavor in every bite.

            Prepare Muffin Tin: Generously grease each cup of a muffin tin with olive oil. This will prevent the potato cups from sticking and make for easier removal later.

              Fill the Muffin Tin: Using a spoon, carefully fill each muffin cup with the delicious potato-broccoli-cheddar mixture. Press it down slightly to pack it in. For an extra cheesy touch, sprinkle additional cheddar cheese on top of each cup.

                Bake: Place the muffin tin in your preheated oven and bake for 20-25 minutes, or until the tops are golden brown and have a lovely crispy texture.

                  Cool and Serve: After baking, let the mini potato cups cool for about 5 minutes in the tin. Carefully remove them to a serving plate.

                    Garnish and Enjoy: Sprinkle with sliced green onions for a fresh finish. Serve the mini potato cups warm as a delightful appetizer or as a savory side dish everyone will love!

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 12 mini cups