Broccoli Cheese Mashed Potatoes are a flavorful side dish that people of all ages will love. This easy mashed potato recipe combines creamy mashed red potatoes with tender broccoli florets and sharp cheddar cheese.
This Broccoli Cheese Mashed Potato recipe is one of many clever ways I’ve found to sneak veggies into foods I knew my boys would love. This was way back before they grew into the veggie-lovin’ guys they are today.
But really, can anyone resist mashed potatoes? Nope. But add a little shredded cheddar cheese and some chopped broccoli and you really take this old standard to a new, delicious place.
Table of contents
Why You’ll Love this Recipe
- Red potatoes are boiled whole with no peeling required.
- Broccoli and potato skins add fiber, nutrition, and amazing flavor.
- The potatoes are easily hand mashed so there’s no need to pull out the electric mixer.
- Sharp cheddar cheese adds tangy flavor and richness.
Ingredient Notes
- Red-skinned potatoes – Look for medium to large red potatoes that are the about the size of tennis balls. The skin on red potatoes is tender so they don’t require peeling, even in mashed potato recipes like this one and my Irish Colcannon Potatoes. Plus, they add flavor and make the finished dish so pretty.
- Salt – Add flavor to the potatoes by salting the water before boiling them. A little additional salt is added to season the mashed potato mixture.
- Butter – Softened at room temperature. To soften butter quickly, microwave it on the defrost setting or 30% power in 5-second increments until its soft enough to press your finger in but not melted.
- Fresh broccoli florets
- Freshly ground black pepper
- Sour cream – I always use light sour cream but full fat works too.
- Milk – I use 2% milk but for a richer result you can use whole milk.
- Onion powder
- Sharp cheddar cheese – For a more complex, tangy flavor, definitely use sharp cheddar cheese.
How to Make Broccoli Cheese Mashed Potatoes
- Add the red potatoes to a large pot or Dutch oven and cover with cool water by about 1-inch. Add a couple of teaspoons of salt, cover, and bring to a boil. Reduce heat and cook at a low boil for 15 to 20 minutes, or until potatoes are tender when pierced with a sharp knife, but not falling apart.
- While the potatoes cook, place the broccoli florets in a microwave-safe dish and add enough water to come up the sides about halfway. Microwave for 5 to 6 minutes or until fork tender (the time can vary depending on how big your florets are). Drain them well and then chop them down into small ½-inch pieces.
- Drain the potatoes and add them back to the warm, empty pot. Add the sour cream and about half of the milk ,the onion powder, the remaining salt, and butter. Use a potato masher to smash the potatoes to a slightly chunky consistency (they should not be completely smooth), adding additional milk, as needed, to make them nice and creamy.
- Stir in the broccoli and cheese and season with additional salt and pepper, as desired.
Serving Suggestions
Broccoli Cheese Mashed Potatoes can be served with anything you would normally serve with plain mashed potatoes. Here are some of my favorite mashed potato meals.
Storage Tips
- Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days. Allow the Broccoli Cheese Mashed Potatoes to cool completely but don’t allow them to sit out for more than 2 hours before packing them up and getting them in the fridge.
- Freeze: Divide the cooled, leftover mashed potatoes into serving size portions and transfer them to freezer-safe plastic storage bags. Press the bags flat so you can stack them in the freezer. Seal the bags, removing as much air as possible. For the best quality, use frozen mashed potatoes within 4 to 6 weeks. Always thaw frozen food safely in the refrigerator overnight before reheating.
Reheating Leftover Broccoli Cheese Mashed Potatoes
Mashed potato recipes that call for dairy, like sour cream and cheese, will reheat with a better texture than mashed potatoes made with milk alone. Reheat them gently in a saucepan on the stove, stirring in a little additional milk to reach the desired texture and consistency.
More Mashed Potato Recipes
- Sour Cream Mashed Potatoes
- Make Ahead Mashed Potatoes
- Buttermilk Mashed Potatoes
- Irish Colcannon Potatoes
Broccoli Cheese Mashed Potatoes
Broccoli Cheese Mashed Potatoes are a flavorful side dish that people of all ages will love. This easy mashed potato recipe combines creamy mashed red potatoes with tender broccoli florets and sharp cheddar cheese.
Servings: 6
Ingredients
- 2 ½ pounds red-skinned potatoes
- 3 ½ teaspoons salt, divided
- 4 tablespoons butter, softened
- 10 ounces fresh broccoli florets, 2 cups chopped florets (after cooking and chopping)
- freshly ground black pepper, to taste
- ¼ cup sour cream, light or regular
- ½ to ¾ cup slightly warmed milk, as needed
- 1 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
Instructions
- Add potatoes to a large pot or Dutch oven and cover with cool water by about 1-inch. Add 2 teaspoons salt, cover, and turn heat to HIGH. Watch closely and when water reaches a boil, reduce heat to MEDIUM and cook at a low boil for 15 to 20 minutes, or until potatoes are tender when pierced with a sharp knife, but not falling apart.
- Meanwhile, place broccoli florets in a microwave-safe dish and add enough water to come up the sides about halfway. Microwave for 5 to 6 minutes or until fork tender (the time can vary depending on how big your florets are). Remove from the microwave, drain the water, turn out onto a cutting board and chop down into small ½-inch pieces.
- Drain the potatoes and add them back to the warm, empty pot. Add the sour cream and about half of the milk,the onion powder, the remaining 1 teaspoon salt, and butter. Use a potato masher to smash the potatoes to a slightly chunky consistency (they should not be completely smooth), adding additional milk, as needed, to make them nice and creamy. Stir in the broccoli and cheese.
- Taste and season with additional salt and pepper, as desired.
Notes
Storing Leftovers
- Refrigerate – Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days. Allow the Broccoli Cheese Mashed Potatoes to cool completely but don’t allow them to sit out for more than 2 hours before packing them up and getting them in the fridge.
- Freeze – Divide the cooled, leftover mashed potatoes into serving size portions and transfer them to freezer-safe plastic storage bags. Press the bags flat so you can stack them in the freezer. Seal the bags, removing as much air as possible. For the best quality, use frozen mashed potatoes within 4 to 6 weeks. Always thaw frozen food safely in the refrigerator overnight before reheating.
Nutrition
Calories: 315 kcal · Carbohydrates: 35 g · Protein: 11 g · Fat: 16 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 45 mg · Sodium: 831 mg · Potassium: 1081 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 781 IU · Vitamin C: 59 mg · Calcium: 218 mg · Iron: 2 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Did You Make This?We love seeing what you’ve made! Tag us on social media at @fromvalerieskitchen for a chance to be featured
More Potato Recipes
