I know, “innards” is a gross word, but that’s what I was left with after making millions of Jalapeno Popper Potato Skins for the Super Bowl. Although I love potato skins, I believe the filling of a potato, the meat, is much too valuable and delicious to simply discard. So I tucked it away in the fridge, knowing I’d make something starch-tastic with it sooner or later.
And so here we are with little mashed potato bites that are bursting at the seams with cheddar cheese. I actually stuffed each bite with a whole chunk of sharp cheddar cheese. Plus, they’re studded with fresh broccoli. This is every kid’s dream: mashed potatoes you can eat with your hands.
But let’s be honest, I wasn’t thinking about the children when I made these. And if you make them for your family, neither will you. You know you love mashed potatoes just as much as the next 4 year-old. And don’t forget about the cheese!
I <3 cheese.
These Broccoli Cheddar Mashed Potato Bombs make a poppable snack, side dish, or even appetizer. They’re great to make form scratch or utilize leftover mashed potatoes. And if you have leftovers of these, they’ll reheat great. Sounds like some spectacular spuds to me.
A Few Tips Before You Get Cooking:
- Serve these with sour cream for an extra something special.
- To reheat leftovers, place on a tray lined with aluminum foil and bake at 350 for 15 minutes, or until warm.
- You can switch up the cheese in the filling, if you like.
- Be gentle removing these from the tray; they’re fragile.
Broccoli Cheddar Mashed Potato Bites
By The Smart Cookie Cook
Yield – 24 bites
- 1 1/2 cups packed cooked, peeled potatoes
- 3 tbsp. butter
- 1/4 cup whole milk
- 1 generous cup fresh cooked broccoli
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tbsp. chopped fresh chives
- 1/2 cup panko breadcrumbs
- 4 oz. sharp cheddar cheese, chopped into 1/2-inch cubes
- Preheat oven to 350 degrees and spray a mini muffin tin generously with nonstick cooking spray.
- In a large mixing bowl, use a hand mixer to beat together potato, butter, milk, broccoli, salt, pepper, breadcrumbs, and chives until smooth and well-combined. If it’s too dry, add a bit more milk.
- Drop about 1 tsp. of potato mixture into each well of the muffin tin. Gently press a cube of cheese on top of each. Finish with another layer of potato mixture so that the cheese is completely covered.
- Bake for 25-30 minutes, or until golden brown. Let sit for 2 minutes then use a knife to gently loosen each bite and remove. Enjoy.