Broccoli Mashed Potatoes

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: servings

Author: Mary Younkin

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.
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.

Nutrition