Description
Broccoli Cheese Mashed Potatoes combine creamy mashed red-skinned potatoes with tender broccoli florets and sharp cheddar cheese for a comforting, flavorful side dish perfect for any meal.
Ingredients
Potatoes and Seasoning
- 2 ½ pounds red-skinned potatoes
- 3 ½ teaspoons salt (divided)
- Freshly ground black pepper (to taste)
- 1 teaspoon onion powder
Dairy and Broccoli
- 4 tablespoons butter (softened)
- ¼ cup sour cream (light or regular)
- ½ to ¾ cup slightly warmed milk (as needed)
- 10 ounces fresh broccoli florets (approximately 2 cups chopped florets after cooking)
- 1 cup shredded sharp cheddar cheese
Instructions
- Cook Potatoes: Place the potatoes in a large pot or Dutch oven and cover them with cool water about 1 inch above the potatoes. Add 2 teaspoons of salt, cover the pot, and bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer gently for 15 to 20 minutes until they are tender when pierced with a knife but not falling apart.
- Cook Broccoli: While the potatoes cook, place the broccoli florets in a microwave-safe dish. Add enough water to come halfway up the sides of the dish. Microwave for 5 to 6 minutes until the broccoli is fork-tender. Drain the water from the broccoli, transfer to a cutting board, and chop into small ½-inch pieces.
- Mash Potatoes and Combine Ingredients: Drain the cooked potatoes and return them to the warm, empty pot. Add the sour cream, about half of the warmed milk, onion powder, the remaining 1 teaspoon of salt, and the softened butter. Use a potato masher to mash the potatoes to a slightly chunky texture, adding more milk as needed to achieve a creamy consistency. Stir in the chopped broccoli and shredded cheddar cheese until well combined.
- Season and Serve: Taste the mashed potatoes and season with additional salt and freshly ground black pepper as desired. Serve warm as a comforting and cheesy side dish.
Notes
- You can adjust the amount of milk to achieve your preferred mashed potato consistency.
- For a dairy-free version, substitute butter, sour cream, and milk with non-dairy alternatives.
- Ensure the broccoli is chopped into small pieces for even distribution and texture.
- Use sharp cheddar cheese for a pronounced flavor, though mild cheddar can be substituted if preferred.
- Red-skinned potatoes hold their shape well, contributing to the slightly chunky texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
