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.
- 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
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.
Reheat mashed potatoes gently in a saucepan on the stove, stirring in a little additional milk to reach the desired texture and consistency.
- 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.
Calories: 315kcal | Carbohydrates: 35g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 831mg | Potassium: 1081mg | Fiber: 4g | Sugar: 4g | Vitamin A: 781IU | Vitamin C: 59mg | Calcium: 218mg | Iron: 2mg