High-Protein Cheesy Cauliflower Mashed Potato Muffins Recipe Is Nutritious & Delicious by Elisa Schmitz

Mashed potatoes are one of my favorite side dishes, but mashed potato recipes are not always the healthiest. In my quest to make more nutritious mashed potatoes, I started making mashed potato muffin recipes. Now, mashed potato muffins are at the top of my list of favorite things to make!

Making high-protein mashed potatoes in muffin format allows you to add vegetables and herbs you might not normally add to plain old mashed potatoes. Take this easy recipe for creamy cauliflower mashed potato muffins. It has all the creaminess of mashed potatoes and cheese combined with the health benefits of cauliflower and the health benefits of protein, among other nutritious ingredients.

This gluten-free mashed potato bombs recipe is loaded with healthy bell peppers and nutritious turmeric, plus a couple of secret ingredients I added to boost nutrition: low-fat cottage cheese and low-fat ricotta cheese (read about the health benefits of cottage cheese and the health benefits of ricotta cheese).

To make these tasty mashed potato puffs, you will need mashed potatoes, eggs, low-fat ricotta cheese, low-fat cottage cheese, shredded cheddar cheese, turmeric, garlic powder, oregano, olive oil, onion, bell peppers and fresh cauliflower. These vegetarian mashed potato puffs make a great side dish with dinner or a low-calorie, low-sodium snack during the day.

These savory mashed potato muffins are also great for breakfast or brunch, or as an unexpected appetizer. They're my family's new addiction!

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 cup low-fat ricotta cheese
• 1 cup shredded cheddar cheese, divided
• 1 teaspoon ground turmeric
• 3/4 teaspoon garlic powder
• 3/4 teaspoon oregano
• 2 tablespoons olive oil
• 1/2 cup onion, diced
• 1/2 cup red pepper, diced
• 1/2 cup orange pepper, diced
• 2 cups fresh cauliflower, chopped

Here's how to make it:

1. To a large microwave-safe bowl, add the cauliflower. Cover cauliflower with a damp paper towel and microwave until crisp-tender, about 6 minutes.
   
2. To a skillet over medium heat, add the olive oil, onion and peppers. Cook for about 3 minutes, or until crisp-tender. Remove from heat. (If you don't have red or orange bell peppers, you can use any color bell peppers.)
   
3. In a large mixing bowl, add the mashed potatoes, eggs, cottage cheese, ricotta cheese, half of the cheddar cheese, turmeric, garlic powder and oregano. Season with salt and pepper, if desired. Mix well to thoroughly combine. (You can make your own mashed potatoes or use pre-made mashed potatoes, such as Bob Evans brand. Feel free to add more or less garlic powder, oregano and/or turmeric, depending on your tastes.)
   
4. Add the steamed cauliflower to the mashed potato mixture. Stir to thoroughly combine.
   
5. Add the bell peppers mixture to the mashed potato mixture.
   
6. Stir to combine.
   
7. Add muffin liners to two muffin tins. Fill the liners with the mixture.
   
8. Top the muffins with the remaining cheddar cheese, ensuring each muffin has an equal amount of cheese on top. (Instead of cheddar cheese, you can try this recipe with Parmesan or another favorite cheese.)
   
9. Bake in a preheated 400-degree F oven until cooked through and tops are golden brown, 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 or in the oven (the oven makes them nice and crispy).
   
   

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