Broccoli Cheddar Mashed Potatoes are a nutritious play on the standard mashed potato recipe. They’re the perfect addition to your favorite dinners!
Broccoli mashed potatoes are filled with tiny bits of nutritious broccoli and packed with tangy sharp cheddar cheese. A little sour cream gives these potatoes a super creamy consistency. They’re a great option for getting extra veggies into your kids’ tummies! Broccoli Tots are another fun and healthy side dish for picky kids!
BROCCOLI CHEDDAR MASHED POTATOES
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Ingredients for Broccoli Cheddar Potatoes
- Fresh broccoli
- Shredded sharp cheddar cheese
- Sour cream
- Salt & pepper
For the best cheesy flavor, I recommend using a sharp or extra sharp cheddar. Consider shredding your own cheese – it’s so much creamier than bagged cheese.
What are the best potatoes for mashed potatoes?
The best creamy mashed potatoes are fluffy and not too dense. You can achieve a fluffy texture by choosing a variety of potato that has a high starch content.
Russet potatoes are versatile, and they make for light, airy homemade mashed potatoes. Another great choice is Yukon Gold potatoes, which have a naturally buttery flavor that is out of this world!
Avoid using varieties of potato that are waxier in nature, like small red potatoes or white potatoes. They don’t mash as easily as other types, and over-mashing can lead to a gummy, glue-like texture.
How to Make Broccoli Cheddar Mashed Potatoes
- Place your chopped potatoes in a large pot and cover them with cold water. Salt the water, and then place the pot on your stove over high heat. Bring the potatoes to a boil, then reduce the heat to medium-low and allow them to cook until tender. When the potatoes are cooked, drain the water.
- Rinse your broccoli and remove the stems. Chop the florets into fine pieces and set aside.
- Use a stand mixer (or a hand mixer right in the pot) to whip the potatoes, chopped broccoli, cheddar, butter, and sour cream on medium-low speed until smooth.
- Season with salt & pepper to taste, then serve topped with more cheese and maybe even some chopped chives if you want.
How Long to Boil Potatoes for Mash Potatoes
I like to dice my potatoes into one-inch cubes to save time. To get diced potatoes softened to fork-tender, you only need about 15 minutes of boiling.
For small potatoes or quartered potatoes, increase your boiling time to 20-25 minutes. Pierce the potatoes with a fork or sharp knife to check for doneness.
Want more potato recipes? Check these out!
- Grilled Ranch Potatoes
- Baked Garlic Mashed Potatoes
- Sweet Potato Stacks
- Instant Pot Mashed Potatoes
- Crock Pot Baked Potatoes
- Mashed Cauliflower – a great low carb option!
- More SIDE DISH recipes…
Tools used to make this Broccoli Cheddar Mashed Potatoes recipe
Stock Pot: A big cooking pot is a must-have in every kitchen! Whether it’s cooking soups and stews, making homemade stocks, or canning preserves, I get so much use from my stockpot!
Stand Mixer: I don’t know what I’d do without my Kitchenaid mixer! I love that I can use it in so many ways, like making doughs and batters or whipping up my mom’s potatoes.
*This post originally posted on 11/12/2014.
- 2 pounds potatoes peeled and chopped
- 1 tablespoon salt
- 1 head fresh broccoli
- 1 cup extra-sharp cheddar cheese shredded
- ¼ cup butter
- ½ cup sour cream
- Salt and pepper to taste
- Add potatoes to a large pot. Cover with water, and add a tablespoon of salt. Place the pot over high heat and bring to a boil. Reduce heat to medium-low and allow potatoes to cook until fork tender. about 20-25 minutes. Drain potatoes and return to the pot.
- Remove stems from broccoli and discard. Finely chop the remaining florets.
- Combine potatoes, broccoli, cheddar cheese, butter, and sour cream in your cooking pot using a hand mixer.
- Beat until the mashed potatoes are your desired consistency - smooth or a little lumpy. Taste and season with salt and pepper as needed. Serve warm.
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