High-Protein Cheesy Mashed Potato Muffins Recipe With Spinach & Peppers by Elisa Schmitz
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Mashed potatoes are the queen of side dishes, especially during the holidays. But that means we may make them too often or make too many, leaving us with tons of leftover mashed potatoes.
Whether you have leftover mashed potatoes or plan to make some as a side dish this holiday season, you're going to love this this easy mashed potato muffins recipe. Inspired by this five-ingredient mashed potato puffs recipe, this creamy mashed potato muffins recipe will change the way you think about mashed potatoes!
This cheesy high-protein mashed potato cups recipe is loaded with healthy spinach and red peppers, plus protein-rich secret ingredients that boost nutrition. What are these powerful secret ingredients? Low-fat cottage cheese and low-fat plain Greek yogurt (read about the health benefits of cottage cheese and the health benefits of Greek yogurt).
To make these gluten-free mashed potato muffins, you will need mashed potatoes, eggs, low-fat plain Greek yogurt, low-fat cottage cheese, shredded cheddar cheese, garlic powder, smoked paprika, olive oil, red peppers and fresh baby spinach. These yummy mashed potato puffs make a great side dish with dinner or a snack any time of day.
Variations: If you don't have red pepper, you can use any color bell pepper. If you don't have spinach, you can use another vegetable, such as steamed broccoli. Instead of cheddar cheese, you could try gruyere, Parmesan or another favorite cheese. Instead of Greek yogurt, you could use sour cream.
Because these potato puffs taste similar to crustless quiche, we even ate them for breakfast and brunch. They're a wonderful appetizer for family gatherings!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes (ovens vary)
Total Time: 50 minutes
Servings: 24
Ingredients
- 3 cups cooked mashed potatoes
- 3 eggs
- 2 cups low-fat cottage cheese
- 1 cup low-fat plain Greek yogurt
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 cup diced red pepper
- 16 ounces fresh baby spinach
Here's how to make it:
- To a skillet over medium heat, add the olive oil and red peppers. Cook for about 3 minutes.
- Add the spinach to the skillet.
- Allow the spinach to steam for a couple of minutes until wilted, then stir to combine the vegetables. Remove from heat.
- In a large mixing bowl, add the mashed potatoes, eggs, cottage cheese, Greek yogurt, cheddar cheese, garlic powder and paprika. Season with salt and pepper, if desired.
- Mix well to thoroughly combine.
- Add the vegetable mixture to the mashed potato mixture.
- Stir to thoroughly combine.
- Add muffin liners (or spray with nonstick cooking spray) to two muffin tins. Fill the liners with the mixture. (You could sprinkle additional shredded cheese on top of the muffins before baking, if desired.)
- Bake in a preheated 400-degree F oven until cooked through and tops are browned, about 30 minutes. Allow to cool a few minutes before serving.
- Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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