{Tiny Tot Tuesdays} Broccoli Cheddar Potato Bites for Toddlers


  • 5 russet potatoes, washed and scrubbed clean
  • 2 cups broccoli florets
  • 1/4 cup whole milk
  • 2 oz. unsalted butter
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 egg
  • 1 tbsp. vegetable or canola oil
  • 1 small onion, diced
  • 1 tsp. garlic, minced
  • 2 cups cheddar cheese, shredded

Preheat oven to 400 degrees F. Line two baking sheets with aluminum foil and spray with cooking spray. Set aside.

Cover potatoes with water in a large pot. Bring to a boil over medium-high heat. Cook for 15 minutes or until fork tender.

While potatoes are cooking, add broccoli florets to the boiling potato water. Cook for 3 minutes then remove broccoli with a spider (keep cooking the potatoes). Cool slightly and then use a paper towel to squeeze out any excess water. Chop the broccoli into fine pieces.

Once the potatoes are tender, drain. Return to the pot and mash slightly. Mix in milk, butter, salt, pepper and egg whites and continue mashing until smooth.

Meanwhile, add oil to a pan over medium heat. Add onions and garlic and cook for 10 minutes or until tender. Add cooked chopped broccoli and stir to combine. Add mixture to mashed potatoes and stir well. Add cheese and stir to combine.

Allow to cool. When cool to the touch, use a tablespoon to shape into balls and place on the prepared baking sheet. Flatten each ball so the patties are 1/2-inch thick. Repeat with the rest of the potatoes. 

Spray the top of the potatoes patties lightly with cooking spray. Bake in the preheated oven for 10 minutes, flipping halfway through. Serve right away.

Allow leftovers to cool then freeze for up to 3 months. Defrost in microwave for 1 minute or in a 400 degree F oven for 5-7 minutes.

by The Savvy Kitchen