Add nutrition and variety to your potatoes when you make these flavorful Broccoli Cheddar Mashed Potatoes.
Here’s the story of how these mashed potatoes came to be. I had a head of broccoli in my CSA box. I won’t go to the store to buy a head of broccoli because frankly, I’m not a huge fan. But that’s why I belong to a CSA. Because they give me fruits and veggies that I might not otherwise buy, and then I’m forced to eat them because I can’t stand to see food go to waste. I could easily go to the store or the farmer’s market and buy veggies I don’t normally buy, but its way more fun to get a mystery box every week and figure out what you’re going to do with the ingredients. Anyway, this was maybe my fifth head of broccoli they had given me throughout the season and I was fresh out of ideas. I was making standard mashed potatoes for dinner and was going to steam the broccoli on the side. Boring, right? Then I got the idea of just mincing up the broccoli into tiny little pieces and throwing them in with the potatoes. Do I cook it first, you might be wondering? No need. If you cut it up into teeny tiny pieces, the hot potatoes will cook the broccoli to the point where its tender but not mushy – that’s the sweet spot for broccoli. And of course I had to mix in sharp cheddar. Broccoli was put on this Earth to be paired with sharp cheddar.
You can totally play around with the amounts in the recipe. You like more cheese? Add it. Don’t want as much butter? What? You can add less… I suppose. Its all a matter of taste. I like my mashed taters to taste good, and this was how I made them.
- 2 pounds potatoes peeled, chopped (russet, yellow, red - doesn't matter)
- 1 head fresh broccoli
- 1 cup shredded extra sharp cheddar cheese
- 4 tablespoons butter
- 1/2 cup sour cream equivalent of one big scoop
- kosher salt and fresh ground pepper to taste
- Add peeled and chopped potatoes to large pot. Cover with cool water. Add about a tablespoon of kosher salt. Over high heat, bring to a boil. Reduce heat to medium low and allow potatoes to cook until fork tender. Drain.
- Remove stems from broccoli and discard. Finely chop the remaining florets.
- In the bowl of a stand mixer, combine cooked and drained potatoes, broccoli, cheddar, butter, and sour cream. Mix with the paddle on low to medium speed until potatoes reach desired smoothness. Taste and season with salt and pepper, as needed.
If you like this post, check out other potato recipes from Self Proclaimed Foodie.
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