Broccoli Mashed Potatoes
Cheesy broccoli mashed potatoes were inspired by my family's fondness for Irish Colcannon, the ever-popular loaded mashed potatoes with cabbage. These potatoes are a hit with everyone who tries them!
Servings: 8 servings
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
Calories: 397kcal · Carbohydrates: 30g · Protein: 11g · Fat: 27g · Saturated Fat: 16g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 7g · Trans Fat: 0.5g · Cholesterol: 77mg · Sodium: 510mg · Potassium: 972mg · Fiber: 5g · Sugar: 4g · Vitamin A: 1457IU · Vitamin C: 89mg · Calcium: 233mg · Iron: 2mg
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