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Broccoli and mashed potatoes are no strangers to one another. They’ve shared space on the dinner plate night after night, but they’ve never really merged into one singular dish. That is, until now. Broccoli Mashed Potatoes take the concept of an Irish colcannon and uses broccoli florets instead of the classic cabbage.
The steps are super simple. After boiling the potatoes until fork tender, mash the potatoes in a pot set over low heat. Mashing the potatoes like this will remove all the air and break down any lumps.
Next, add the butter, sour cream, heavy cream, garlic powder, and onion powder.
Finally, add in the cooked broccoli florets. You’ll want to mostly choose the florets rather than a lot of broccoli stems, as they’ll incorporate better into the mashed potatoes.
Serve with a giant pat of butter and enjoy!
The Broccoli Mashed Potatoes have such a great colcannon-like texture, but they are even richer. The mashed potatoes are velvety smooth and fortified with ample dairy and seasoned with aromatic notes of garlic and onion, giving the potatoes flavor without overpowering the broccoli or potatoes.
This is a great way to utilize leftover vegetables or mashed potatoes. You can even shape the Broccoli Mashed Potatoes into little cakes, bread them, and pan-fry them for an even more decadent side dish.
If you’re looking for a new way to dress up your dinner plate with sides, then this is your recipe!
Broccoli Mashed Potatoes
Yield(s): Serves about 8
15m prep time
20m cook time
Allergens: Milk
you're making mealtime meaningful.
Ingredients
- 3 lbs yukon gold potatoes, peeled and chopped into small pieces
- 2 large broccoli florets, cut into small florets
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup heavy cream, room temperature
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Add prepped potatoes into a large stockpot with 1 tablespoon kosher salt.
- Bring to a boil and cook until the potatoes are fork tender, about 10 to 12 minutes.
- While the potatoes are boiling, boil the broccoli in a different pot until soft, about 5 to 6 minutes, drain and set aside.
- Strain potatoes and transfer to a large bowl.
- Mash potatoes until the large chunks are broken up and as smooth as possible.
- Add in butter, sour cream, heavy cream, garlic powder, and onion powder, mixing to combine.
- Fold in broccoli florets and season with salt and pepper. Serve immediately and enjoy.
Recipe adapted from Vegetable Recipes.