Broccoli and Cheese Smashed Potatoes
Transform comfort food into a veggie-loaded delight with this Broccoli and Cheese Smashed Potatoes recipe! Featuring creamy, buttery Yukon Gold potatoes paired with vibrant steamed broccoli and gooey cheddar cheese, this dish is the ultimate side for any family meal or holiday gathering. The addition of sour cream and a touch of garlic powder elevates the flavor, delivering a rich, savory experience in every bite. It's quick to make, with just 15 minutes of prep and 25 minutes of cook time, and yields a satisfying balance of textures—fluffy yet chunky potatoes and tender broccoli bits. Perfectly seasoned and topped with melted cheese, this recipe is a crowd-pleaser that's as comforting as it is nutritious. Serve it warm, and don't forget the optional parsley garnish for a pop of freshness!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 cups Broccoli florets
- 4 tablespoons Unsalted butter
- 0.5 cups Milk
- 1.5 cups Shredded cheddar cheese
- 0.5 cups Sour cream
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash and peel the potatoes if desired (leaving the skins on is optional for a rustic texture). Cut them into 1-inch chunks for even cooking.
Fill a large pot with water and add 1 teaspoon of salt. Add the potatoes to the pot and bring the water to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, steam the broccoli florets. Fill a saucepan with 1 inch of water and bring it to a boil. Place the broccoli in a steaming basket over the saucepan, cover with a lid, and steam for 4-5 minutes, or until tender but still bright green. Set aside.
Drain the potatoes and return them to the pot. Add the butter, milk, 1 cup of shredded cheddar cheese, sour cream, garlic powder, 0.5 teaspoon of salt, and black pepper. Use a potato masher to smash the potatoes until they are creamy but slightly chunky.
Roughly chop the steamed broccoli into smaller pieces, then fold it into the smashed potato mixture.
Transfer the potato mixture to a serving dish and sprinkle the remaining 0.5 cup of shredded cheddar cheese on top. Cover with a lid or foil for a few minutes to allow the cheese to melt.
Garnish with fresh parsley if desired, and serve while warm. Enjoy your Broccoli and Cheese Smashed Potatoes!
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 4878 mg | 212% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 21.9 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1746 mg | 134% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4035 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
