Broccoli Cheese Mashed Potatoes

Broccoli Cheese Mashed Potatoes are a creamy and comforting side dish made with red potatoes, tender broccoli florets, sharp cheddar cheese, butter, and sour cream. This easy mashed potato recipe pairs perfectly with chicken, beef, or holiday meals and is a great way to add vegetables to a classic favorite. Rich in flavor and simple to prepare, it’s an ideal side dish for family dinners, potlucks, and special occasions.

Ingredients

• 2½ pounds red-skinned potatoes
• 3½ teaspoons salt, divided
• 4 tablespoons butter, softened
• 10 ounces fresh broccoli florets (about 2 cups after cooking and chopping)
• Freshly ground black pepper, to taste
• ¼ cup sour cream (light or regular)
• ½–¾ cup milk, slightly warmed (as needed)
• 1 teaspoon onion powder
• 1 cup shredded sharp cheddar cheese

---

Instructions

1. Cook the Potatoes

1. Place the potatoes in a large pot or Dutch oven and cover with cool water by about 1 inch.
2. Add 2 teaspoons of salt, cover, and bring to a boil over high heat.
3. Once boiling, reduce heat to medium and cook at a gentle boil for 15–20 minutes, until the potatoes are tender when pierced with a knife but not falling apart.

2. Cook the Broccoli

1. While the potatoes cook, place broccoli florets in a microwave-safe dish.
2. Add enough water to reach halfway up the sides of the broccoli.
3. Microwave for 5–6 minutes, or until fork-tender.
4. Drain well and chop into small ½-inch pieces.

3. Mash the Potatoes

1. Drain the potatoes and return them to the warm pot.
2. Add butter, sour cream, onion powder, remaining salt, and about half of the warmed milk.
3. Mash to a slightly chunky consistency, adding more milk as needed for a creamy texture.

4. Add Broccoli and Cheese

1. Stir in the chopped broccoli and shredded cheddar cheese until well combined.
2. Taste and season with additional salt and freshly ground black pepper, if needed.
3. Serve warm.

---

Why You’ll Love This Recipe

• Creamy and comforting: Rich mashed potatoes with melty cheddar cheese.
• Veggie-packed: Broccoli adds color, texture, and extra nutrition.
• Easy side dish: Simple ingredients and straightforward steps.
• Family-friendly: A great way to get everyone to eat their vegetables.

---

Tips

• Warm the milk before adding to keep the potatoes fluffy and smooth.
• Avoid over-mashing to prevent a gluey texture.
• Drain the broccoli well to keep the potatoes from becoming watery.
• Use freshly shredded cheese for better melting.

---

Variations and Substitutions

• Cheese: Swap sharp cheddar for Monterey Jack, Colby, or a cheese blend.
• Potatoes: Yukon Gold potatoes work well for an extra creamy result.
• Lighter option: Use Greek yogurt instead of sour cream.
• Extra flavor: Add garlic powder or roasted garlic.

---

FAQs

Q: Can I make these mashed potatoes ahead of time?
A: Yes. Store in an airtight container in the refrigerator for up to 2 days and reheat gently with a splash of milk.

Q: Can I use frozen broccoli?
A: Yes. Thaw, cook, and drain thoroughly before chopping and adding.

Q: Can I make this recipe gluten-free?
A: Yes, all ingredients listed are naturally gluten-free.

---

Serving

• Serve alongside roasted chicken, beef, or pork.
• Pair with grilled vegetables or a fresh green salad.
• Great as a holiday or weeknight side dish.

---

Suggestions

• Sprinkle extra cheddar on top before serving for added richness.
• Finish with a pat of butter for extra creaminess.
• Add chopped chives or green onions for color and mild onion flavor.