High-Protein Broccoli Cheese Mashed Potato Muffins Recipe by Elisa Schmitz

I've been making a lot more mashed potatoes lately, because they're the base for one of my new favorite side dishes: mashed potato muffins! Figuring out how to make mashed potatoes more nutritious (and delicious) was an absolute game-changer.

This creamy broccoli cheese mashed potato muffins recipe packs a protein punch, and it just may change the way you think about mashed potatoes. This vegetarian recipe is loaded with healthy broccoli and protein-rich low-fat cottage cheese, low-fat ricotta cheese and low-fat plain Greek yogurt (read about the health benefits of cottage cheese, the health benefits of ricotta 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, low-fat ricotta cheese, shredded cheddar cheese, shredded Parmesan cheese, garlic powder, smoked paprika and fresh broccoli. These yummy mashed potato puffs make a great side dish with dinner or a snack any time of day.

Because these mashed potato bombs are similar to mini-quiches, we have enjoyed them for breakfast and brunch. They also make a fun appetizer for any get-together!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes (ovens vary)
Total Time: 50 minutes
Servings: 21

Ingredients

• 3 cups cooked mashed potatoes
• 4 eggs
• 2 cups low-fat cottage cheese
• 1/2 cup low-fat plain Greek yogurt
• 1/2 cup low-fat ricotta cheese
• 3/4 cup shredded sharp cheddar cheese (divided)
• 3/4 cup shredded Parmesan cheese (divided)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 cups fresh broccoli, chopped

Recipe Notes

• If you don't have fresh broccoli, you can use frozen in a pinch.

• If you don't have Parmesan cheese, you can double the amount of cheddar you use or try a different shredded cheese, such as Swiss.

• Instead of Greek yogurt, you could use sour cream or more ricotta cheese.

• Feel free to add more or less garlic powder and/or paprika, depending on your tastes.

• Store leftovers in an airtight container in the refrigerator and reheat in the microwave.

Here's how to make it:

1. To a large microwave-safe bowl, add the broccoli. Cover broccoli with a damp paper towel and microwave until crisp-tender, about 6 to 8 minutes.
   
2. To a large mixing bowl, add the mashed potatoes, eggs, cottage cheese, ricotta cheese, Greek yogurt, half the cheddar and Parmesan cheeses, garlic powder and paprika. Season with salt and pepper, if desired.
   
3. Mix well to thoroughly combine.
   
4. Add the steamed broccoli to the mashed potato mixture. Stir to thoroughly combine.
   
5. Add muffin liners (or spray with nonstick cooking spray) to two muffin tins. Fill the liners with the mixture.
   
6. Add the remaining cheddar and Parmesan cheeses to the tops of the muffins. I did 12 with cheddar and nine with Parmesan, but you could flip it or use both cheeses on all muffins, if you prefer.
   
   
7. 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.
   
   

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.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.