Mashed potato cups, a delicious side dish loved by children, offer a scrumptious solution for repurposing leftover mashed potatoes. This versatile recipe transforms the creamy goodness of mashed potatoes with a burst of flavors from cheese and broccoli. The individual serving sizes make them visually appealing and easy to manage, making mealtime more enjoyable, especially for kids.
The incorporation of cheese adds a rich and gooey texture, elevating the dish to a new level of indulgence. Paired with the vibrant green goodness of broccoli, these mashed potato cups become a balanced and nutritious side dish, cleverly disguising vegetables to ensure even the pickiest eaters get their dose of essential nutrients. With their cheesy allure and veggie-packed goodness, mashed potato cups are a surefire hit at any family table.
Table of Contents
- 2 cups mashed potatoes
- 3 eggs
- 1/2 cup shredded sharp cheddar cheese ✅
- 1/2 cup steamed broccoli
- salt and pepper to taste
- non-stick cooking spray ✅
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How to Make
This recipe is super versatile. It’s a great use for leftover mashed potatoes but you can also you the boxed variety or make fresh mashed potatoes as well. All of these options work great!
To prepare broccoli and cheese potato bites, begin by preheating the oven to 400°F and ensuring your muffin tin is ready by giving it a light coat of nonstick cooking spray. Next, take the chopped broccoli and steam it. Simply place the chopped broccoli in a microwave-safe bowl, add 2-3 tablespoons of water, cover the bowl, and microwave for about 40 seconds to 1 minute, or until the broccoli is tender yet vibrantly green.
In a medium-sized bowl, combine 2 cups of mashed potatoes, 3 large eggs, 1/2 cup of shredded sharp cheddar cheese, and a dash of salt and pepper if desired. Make sure everything is well mixed, and then gently fold in the steamed broccoli, ensuring an even distribution of the flavorful green bits.
Depending on your preference, you can divide the mixture into either 8 muffin tins for larger servings or 12 tins for smaller portions. Alternatively, you can use a mini muffin tin for adorable bite-sized treats.
Bake the potato bites to bake at 400°F for approximately 20 minutes. The result will be a delightful fusion of creamy mashed potatoes, savory cheese, and the wholesome goodness of broccoli.
You can change this recipe to have a different flavor or better meet the flavor your family prefers. Feel free to substitute with items you already have on hand.
- Add 1/2 cup ham or sausage crumbles
- swap spinach for broccoli
- use steamed mixed vegetables
- try different cheeses or a blend of cheese
- Mexican cheese and green chilis
- cauliflower and cheddar cheese
- Swiss cheese and peppers
Tips and Tricks
- Broccoli Steaming: When steaming the broccoli in the microwave, be cautious not to overcook it. You want it to be tender but still slightly crisp and vibrant green. Check it at the 40-second mark and adjust the time accordingly.
- Cheese Choice: While the recipe calls for sharp cheddar, feel free to experiment with other cheeses like mozzarella, Gouda, or even a mix for unique flavor profiles.
- Seasoning Creatively: Don’t hesitate to customize the seasoning to your liking. Garlic powder, onion powder, or a pinch of cayenne can add extra depth to the flavor.
- Mixing Technique: When combining the ingredients, avoid overmixing, as this can result in overly dense bites. Gently fold in the broccoli to distribute it evenly.
- Portion Control: Use an ice cream scoop or spoon to portion the mixture into the muffin tins. This ensures consistent sizes and even baking.
- Baking Time: Keep a close eye on the baking process. Depending on your oven’s temperature accuracy, the bites might be ready a bit earlier or later than the suggested time. A toothpick inserted into the center should come out clean when they’re fully baked.
- Greasing the Tin: Ensure you’ve coated the muffin tin well with nonstick spray to prevent sticking. Alternatively, you can use muffin liners for easy removal.
- Freezing Technique: If you’re freezing some for later, allow the baked bites to cool completely before placing them in an airtight container or resealable bag. You can place parchment paper between layers to prevent sticking. When reheating, use an oven or toaster oven for best results to maintain their texture.
- Serve with Dipping Sauce: Consider offering a dipping sauce like ranch dressing, sour cream, or even a homemade garlic aioli. This can elevate the flavor and make them even more enjoyable.
- Adding Extras: Feel free to get creative and add extras like finely chopped cooked bacon, scallions, or even a sprinkle of Parmesan on top before baking.
- Experiment with Sizes: Don’t limit yourself to just muffin tins. Try making larger patties on a baking sheet for a twist on traditional potato pancakes.
Over mixing. Stir just until the ingredients are mixed.
Yes you can. Make sure to store the cooked potatoes in the fridge.
Yes, you can thicken mashed potatoes by using a thickening agent like cornstarch, flour, instant mashed potatoes, or a hard cheese such as parmesan.
After allowing the muffins to cool completely, place any leftovers in an airtight container or a resealable freezer bag. For added protection against freezer burn, you can individually wrap the muffins in plastic wrap or aluminum foil before placing them in the container.
If you intend to consume them within a few days, it’s best to refrigerate them. This helps maintain their texture and prevents any spoilage.
To freeze the muffins for an extended period, ensure they are fully cooled and wrapped as mentioned earlier. Place them in a single layer in the freezer until they’re solid. Once frozen, you can stack them neatly to save space. Label the container or bag with the date to keep track of their freshness.
When you’re ready to enjoy your muffins from the freezer, allow them to thaw in the refrigerator overnight. If you prefer them warm, you can reheat them in the oven at a low temperature, around 300°F, until they’re heated through, typically 10-15 minutes or microwave for a couple minutes.
More Recipes with Potatoes
- Crustless Chicken Pot Pie
- Crock Pot Potato Soup
- Waffle Hash Browns
- Cheesy Potatoes
- Tater Tot Casserole
- Spinach & Sweet Potato Frittata Muffins
- Crockpot Red Potatoes
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Mashed Potato Cups Recipe
- large mixing bowl
- small microwave-safe bowl with lid or plate
- 2 cups mashed potatoes ✅
- 3 large eggs
- 1/2 cup shredded sharp cheddar cheese ✅
- 1/2 cup chopped broccoli
- salt and pepper to taste
- Preheat the oven and prep the pan. Preheat oven to 400°F. Prepare the muffin tin with nonstick cooking spray.
- ⭐️Steam the broccoli. Place chopped broccoli into a microwave-safe bowl. Add 2-3 tablespoons water, cover. Microwave for 40 seconds – 1 minute, or until softened and bright green.1/2 cup chopped broccoli
- Combine the ingredients. Combine In a medium-sized bowl, combine mashed potatoes, eggs, cheese, and salt and pepper (if needed). Gently stir in steamed broccoli.2 cups mashed potatoes, 3 large eggs, 1/2 cup shredded sharp cheddar cheese, salt and pepper to taste
- Place into muffin tins. Divide mixture into 8 muffin tins for large bites, or 12 for smaller potato bites, or use a mini muffin tin.
- ⭐️Bake. Bake 400°F for 20 minutes. Serve immediately or freeze for later.