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Mini Broccoli Cheddar Potato Cups are a delightful culinary creation that brilliantly combines the creamy goodness of mashed potatoes, the vibrant crunch of fresh broccoli, and the bold flavor of sharp cheddar cheese. These bite-sized delights are not just stunning to look at; they are also incredibly satisfying, making them perfect for a variety of occasions—from elegant cocktail parties to casual family dinners. Each cup is a harmonious blend of textures and flavors that will leave your guests raving about your cooking skills.

Mini Broccoli Cheddar Potato Cups

Discover the deliciousness of Mini Broccoli Cheddar Potato Cups, a scrumptious mix of creamy mashed potatoes, fresh broccoli, and sharp cheddar cheese. Perfect for any occasion, these bite-sized treats are both visually appealing and nutritionally rich, making them a fantastic appetizer or side dish. Easy to make and packed with flavor, they’ll have your guests asking for the recipe. Dive into this delightful treat and elevate your mealtime with these comforting and wholesome cups!
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Ingredients
  

2 large russet potatoes

1 cup fresh broccoli florets, 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, chopped (for garnish)

Olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Potatoes: Wash and peel the russet potatoes. Cut them into quarters and boil them in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.

      Make Potato Mixture: In a mixing bowl, mash the boiled potatoes until smooth. Add the melted butter, sour cream, garlic powder, onion powder, salt, and pepper. Stir until well combined.

        Cook Broccoli: While the potatoes are boiling, steam the broccoli florets until tender but still vibrant green, about 3-5 minutes. Drain and chop finely.

          Combine Ingredients: Fold in the chopped broccoli and shredded cheddar cheese into the mashed potato mixture until evenly distributed.

            Prepare Muffin Tin: Grease a muffin tin with olive oil. This will help prevent the potato cups from sticking.

              Fill the Muffin Tin: Using a spoon, fill each muffin cup with the potato-broccoli-cheddar mixture, packing it down slightly as you go. Top each cup with a sprinkle of additional cheddar cheese.

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

                  Cool and Serve: Allow the mini potato cups to cool in the tin for about 5 minutes before carefully removing them. Garnish with chopped green onions for a burst of freshness.

                    Enjoy: Serve warm as a delightful appetizer or side dish!

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