Name: Broccoli Cheese Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 ½ pounds red-skinned potatoes (Source: 2 ½ pounds red-skinned potatoes); 3 ½ teaspoons salt (divided) (Source: 3 ½ teaspoons salt (divided)); 4 tablespoons butter (softened) (Source: 4 tablespoons butter (softened)); 10 ounces fresh broccoli florets (2 cups chopped florets (after cooking and chopping)) (Source: 10 ounces fresh broccoli florets (2 cups chopped florets (after cooking and chopping))); As Needed black pepper (Source seasoning: freshly ground black pepper (to taste)); ¼ cup sour cream (light or regular) (Source: ¼ cup sour cream (light or regular)); 0.75 cup slightly warmed milk (as needed) (Source: ½ to ¾ cup slightly warmed milk (as needed); upper source range endpoint used for shopping.); 1 teaspoon onion powder (Source: 1 teaspoon onion powder); 1 cup shredded sharp cheddar cheese (Source: 1 cup shredded sharp cheddar cheese)

Get to know the ingredients

red-skinned potatoes

In the method: Add potatoes to a large pot or Dutch oven and cover with cool water by about 1-inch.

salt (divided)

In the method: Add 2 teaspoons salt, cover, and turn heat to HIGH.

butter (softened)

In the method: Add the sour cream and about half of the milk,the onion powder, the remaining 1 teaspoon salt, and butter.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 6. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

2 ½ pounds red-skinned potatoes
Ingredient note
Source: 2 ½ pounds red-skinned potatoes
3 ½ teaspoons salt (divided)
Ingredient note
Source: 3 ½ teaspoons salt (divided)
4 tablespoons butter (softened)
Ingredient note
Source: 4 tablespoons butter (softened)
10 ounces fresh broccoli florets (2 cups chopped florets after cooking and chopping)
Ingredient note
Source: 10 ounces fresh broccoli florets (2 cups chopped florets after cooking and chopping)
As Needed black pepper
Ingredient note
Source seasoning: freshly ground black pepper (to taste)
¼ cup sour cream (light or regular)
Ingredient note
Source: ¼ cup sour cream (light or regular)
0.75 cup slightly warmed milk (as needed)
Ingredient note
Source: ½ to ¾ cup slightly warmed milk (as needed); upper source range endpoint used for shopping.
1 teaspoon onion powder
Ingredient note
Source: 1 teaspoon onion powder
1 cup shredded sharp cheddar cheese
Ingredient note
Source: 1 cup shredded sharp cheddar cheese

How to make it

0 of 4 steps complete

Add potatoes to a large pot or Dutch oven and cover with cool water by about 1-inch. Add 2 teaspoons salt, cover, and turn heat to HIGH. Watch closely and when water reaches a boil, reduce heat to MEDIUM and cook at a low boil for 15 to 20 minutes, or until potatoes are tender when pierced with a sharp knife, but not falling apart.
Meanwhile, place broccoli florets in a microwave-safe dish and add enough water to come up the sides about halfway. Microwave for 5 to 6 minutes or until fork tender (the time can vary depending on how big your florets are). Remove from the microwave, drain the water, turn out onto a cutting board and chop down into small ½-inch pieces.
Drain the potatoes and add them back to the warm, empty pot. Add the sour cream and about half of the milk,the onion powder, the remaining 1 teaspoon salt, and butter. Use a potato masher to smash the potatoes to a slightly chunky consistency (they should not be completely smooth), adding additional milk, as needed, to make them nice and creamy. Stir in the broccoli and cheese.
Taste and season with additional salt and pepper, as desired.

Make room for Broccoli Cheese Mashed Potatoes

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Taste and season with additional salt and pepper, as desired.

A little more help as you go

Follow the microwave stages

Use the settings, sequence and checks specified for the microwave.

A few questions you might have

What should I prepare first?

Set out the pot and dutch oven. Start with this step: Add potatoes to a large pot or Dutch oven and cover with cool water by about 1-inch.

Which preparation step should I plan for?

Turn or stir the food at the point specified in the method.

What check should I look for as it cooks?

Watch closely and when water reaches a boil, reduce heat to MEDIUM and cook at a low boil for 15 to 20 minutes, or until potatoes are tender when pierced with a sharp knife, but not falling apart.

Is there another preparation step to plan for?

Use the settings, sequence and checks specified for the microwave.

Additional recipe notes

Storing Leftovers Refrigerate – Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days. Allow the Broccoli Cheese Mashed Potatoes to cool completely but don’t allow them to sit out for more than 2 hours before packing them up and getting them in the fridge. Freeze – Divide the cooled, leftover mashed potatoes into serving size portions and transfer them to freezer-safe plastic storage bags. Press the bags flat so you can stack them in the freezer. Seal the bags, removing as much air as possible. For the best quality, use frozen mashed potatoes within 4 to 6 weeks. Always thaw frozen food safely in the refrigerator overnight before reheating. Reheating Leftovers Reheat mashed potatoes gently in a saucepan on the stove, stirring in a little additional milk to reach the desired texture and consistency.

Broccoli Cheese Mashed Potatoes

1. Remember the turn or stir

2. Check when to cover

3. Match the cuts in the method