Smashed Potato Broccoli Casserole
Indulge in the ultimate comfort food with this Smashed Potato Broccoli Casserole, a hearty and cheesy dish that's perfect for family dinners or holiday gatherings. Creamy Yukon Gold potatoes are mashed with butter, milk, and garlic powder, then layered with oven-roasted broccoli, sharp cheddar, and Parmesan cheese for a flavor-packed casserole that’s irresistibly rich. With a golden, bubbly cheese topping and optional hints of paprika and fresh parsley, this casserole ensures both taste and presentation steal the show. Easy to make and ready in just an hour, it’s a crowd-pleasing side that pairs beautifully with a crisp salad or your favorite protein. Whether you're meal prepping or entertaining, this casserole hits all the right notes for cheesy, vegetable-forward comfort food.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 4 cups Broccoli florets
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 4 tablespoons Butter
- 1 cup Milk
- 1 teaspoon Garlic powder
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional)
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and cut the Yukon Gold potatoes into large chunks. Place them in a large pot and cover with water. Add 1 teaspoon of salt and bring to a boil.
Cook the potatoes for 15–20 minutes, or until they are fork-tender. Drain the water and return the potatoes to the pot.
While the potatoes are cooking, toss the broccoli florets with 1 tablespoon of olive oil and a pinch of salt. Spread them out on a baking sheet and roast in the preheated oven for 15 minutes, or until slightly charred and tender.
Mash the cooked potatoes using a potato masher or a fork. Mix in the butter, milk, garlic powder, and black pepper. Adjust seasoning to taste.
Grease a 9x13-inch baking dish with the remaining 1 tablespoon of olive oil. Spread half of the mashed potatoes evenly on the bottom of the dish.
Layer half of the roasted broccoli over the potato layer. Sprinkle 1 cup of cheddar cheese evenly over the top.
Repeat the layers with the remaining mashed potatoes, roasted broccoli, and cheddar cheese.
Sprinkle the grated Parmesan cheese on top. If you like, dust with a pinch of paprika for an extra pop of color.
Bake the casserole in the oven for 20 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving, if desired.
Serve warm and enjoy this cheesy, comforting casserole with a crisp side salad or your favorite protein.
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 5720 mg | 249% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 22.8 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 3107 mg | 239% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4498 mg | 96% | |
*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.
