Cheesy broccoli mashed potatoes were inspired by my family’s fondness for Irish Colcannon, the ever-popular loaded mashed potatoes with cabbage and sometimes bacon.
I figured if we enjoy mashed potatoes loaded with cabbage so much, why not try something similar with different vegetables?
I’m happy to tell you that these broccoli mashed potatoes were a big win with my family. I served the potatoes with roasted chicken thighs. However, they’d also be great with this steak and mushroom stir fry.
You can turn this into an entire meal on its own by adding some leftover ham or rotisserie chicken to the recipe.
Mash Potato with Broccoli
You’ll need the following ingredients to make this recipe:
- red potatoes
- broccoli
- sour cream
- heavy cream
- garlic and onion powder
- salt and pepper
- shredded cheddar cheese
- fresh Italian parsley
Broccoli Mashed Potatoes
Begin by preheating the oven to 350°F. Place the potatoes in a large pot and cover with water. Bring to a boil. Add 1 tablespoon of salt and stir to dissolve.
Boil for 10-12 minutes, until you are able to easily pierce the potatoes with a fork. Take care not to overcook.
While the potatoes are boiling, steam or roast the broccoli. Set aside to cool.
Drain the potatoes and return them to the pot. Add the butter and use a potato masher or hand mixer to mash the potatoes and incorporate the butter into the potatoes.
Add the sour cream, garlic, onion, salt, and pepper to the potatoes and stir to combine.
Slowly add the cream to the potatoes while stirring.
Add the broccoli and 1 cup shredded cheese to the potatoes and stir to mix throughout.
Taste and adjust salt and pepper, as desired. Top with remaining ½ cup cheese and bake at 350°F for 5-10 minutes, until melted. Serve warm.
Loaded Potato Recipes
Saucy bites of tangy chicken come together perfectly with roasted potatoes and broccoli in this BBQ Chicken Potato Casserole. This flavorful and hearty dish is a big win at my house.
Rich and creamy, this Easy Loaded Baked Potato Soup will satisfy any hungry crowd that pulls up a chair at your table.
Smashed Potatoes smothered in cheese and topped with bacon were born out of my love for twice-baked potatoes, but lucky for us all they are easier to make. More surface area = more crispy goodness.
Your favorite baked potato toppings turned into Loaded Baked Potato Dip is the soon-to-be hit of every party!
Broccoli Mashed Potatoes
Ingredients
- 3 pounds red potatoes cut into 1-inch pieces
- 1 tablespoon kosher salt for boiling
- 2 pounds broccoli crowns trimmed to bite-size florets
- ½ cup butter room temperature
- ½ cup sour cream
- ½ cup heavy cream, half and half, or milk
- ¾ teaspoon granulated garlic or garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 1½ cup freshly shredded cheddar cheese divided
- 1 tablespoon fresh Italian parsley chopped
Instructions
- Preheat oven to 350°F. Place the potatoes in a large pot and cover with water. Bring to a boil. Add 1 tablespoon of salt and stir to dissolve. Boil for 10-12 minutes, until you are able to easily pierce the potatoes with a fork. Take care not to overcook.
- Drain the potatoes and return them to the pot. Add the butter and use a potato masher or hand mixer to mash the potatoes and incorporate the butter into the potatoes.
- Add the sour cream, garlic, onion, salt, and pepper to the potatoes and stir to combine. Slowly add the cream to the potatoes while stirring.
- Add the broccoli and 1 cup shredded cheese to the potatoes and stir to mix throughout. Taste and adjust salt and pepper, as desired. Top with remaining ½ cup cheese and bake at 350°F for 5-10 minutes, until melted. Serve warm.
Nutrition
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