Broccoli Cheddar Mashed Potatoes
These Broccoli Cheddar Mashed Potatoes combine creamy mashed Yukon Gold potatoes with tender broccoli florets and sharp cheddar cheese for a comforting and flavorful side dish that’s easy to make and perfect for any meal.
Servings: 4 servings
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into chunks
- 1 ½ cups fresh broccoli florets
- 1 cup sharp cheddar cheese shredded
- ½ cup whole milk or any preferred milk alternative
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- Salt to taste
- Freshly ground black pepper to taste
- ¼ teaspoon smoked paprika optional, for a subtle smoky flavor
Instructions
- Start by peeling and cutting your Yukon Gold potatoes into evenly sized chunks. Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil over high heat.
- Once the water is boiling, reduce the heat to medium and let the potatoes simmer until fork-tender, about 15-20 minutes. Drain the potatoes and set them aside.
- While the potatoes are cooking, steam the broccoli florets until they are bright green and tender but still slightly crisp, about 4-5 minutes. Use a steamer basket over boiling water or microwave them in a covered dish with a splash of water.
- In a small pan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Return the drained potatoes to the pot or a large mixing bowl. Add the garlic butter, remaining 2 tablespoons of butter, and the warm milk. Using a potato masher or electric mixer, mash until smooth and creamy. Be careful not to overmix.
- Fold in the steamed broccoli florets and shredded cheddar cheese gently into the mashed potatoes. The warmth of the potatoes will melt the cheese slightly.
- Season the mashed potatoes with salt, freshly ground black pepper, and, if using, smoked paprika. Mix well and adjust seasoning to taste. Serve warm.
Equipment
- Large pot
- Steamer Basket
- Small Pan
- Potato Masher
Notes
Use Yukon Gold or Russet potatoes for best texture. Steam broccoli just until tender to retain color and nutrients. Warm milk before adding for creaminess. Don’t overmix potatoes to avoid gluey texture. Shred your own cheese for better melting. For a richer dish, substitute some milk with heavy cream or sour cream. Use freshly ground black pepper for robust flavor.
Variations include swapping cheddar for other cheeses like Monterey Jack, mozzarella, or gouda; adding fresh herbs; adding spice; making vegan versions; adding cream cheese for extra richness; or topping with toasted breadcrumbs or nuts.
Store leftovers in airtight containers in the fridge up to 3-4 days. Reheat gently with a splash of milk or cream. Avoid freezing to maintain texture.