Easy Broccoli-Cheese Mashed Potatoes

Indulge in the creamy goodness of broccoli-cheese mashed potatoes. This nutritious and flavorful twist on a classic side dish is a must-try recipe for any meal.

A bowl of broccoli cheese mashed potatoes on a table with blue linen napkins.

Discover the ultimate comfort food with our versatile and delicious broccoli-cheese mashed potatoes. This mouthwatering dish combines the creamy richness of mashed potatoes with the delightful crunch of broccoli and the savory goodness of cheese.

Whether you’re hosting a dinner party, planning a family meal, or looking for a satisfying side dish, these potatoes are adaptable to any occasion. Packed with nutrients and bursting with flavor, they will leave everyone asking for seconds.

What’s the best potato for making mashed potatoes?

Not all potatoes are created equal and some are better for mashed potatoes than others. Choose higher starch potatoes like Russets, Idaho, or Yukon Gold for the fluffiest, smoothest, and most flavor-packed mash.

Waxy potatoes (such as red potatoes) require more mashing to become creamy, which can lead to pasty potatoes.

an image of the ingredients needed for broccoli cheese mashed potatoes


  • Russet, Idaho, or Yukon gold- these are the best potatoes for mashing. 
  • Fresh Broccoli Florets – I prefer fresh broccoli but you may also use frozen broccoli
  • Butter – I use unsalted sweet cream butter.
  • Milk – Whole Vitamin D milk, 2% Milk, Half and Half or cream work the best for the creaminess factor.
  • Shredded Cheddar Cheese – I used sharp cheddar that I grated just before use.
  • Salt –I use fine Kosher salt which has the same crystal size as table salt.
  • Ground Black Pepper – Freshly cracked black pepper tastes best but ground black pepper may also be substituted.
  • Garlic Powder – This is optional but I like garlic on my broccoli.
The ingredients for broccoli-cheese mashed potatoes in a  mixing bowl ready to be combined.

How to make Broccoli-Cheese Mashed Potatoes?

  1. In a 4- to 5-quart pot or Dutch add enough cold water to cover the potatoes with 1″ above the potatoes, lightly salt the water, bring to a boil or medium-high heat, and reduce to a simmer over medium-low to low heat. Simmer for 10 to 15 minutes or until fork-tender.
    • Note: If you start in hot water, they’ll cook unevenly, with the outside falling apart before the inside is finished cooking.
  2. When the potatoes are nearly cooked, add the broccoli florets to the pot and cook until softened about 5 minutes.
  3. Meanwhile, in a small saucepan [paid link], heat the milk and butter over low heat until hot but not boiling.
  4. Drain the broccoli and potatoes, then return the hot, drained potatoes and broccoli to the hot pot.

Recipe Tips and Kitchen Tricks

  1. Preparing Ingredients in Advance: To save time and make the cooking process smoother, prepping ingredients ahead of time is essential. Chop the broccoli, grate the cheese, and peel and cut the potatoes in advance.
  2. Creamy Texture: For a velvety texture in your mashed potatoes, use starchy potatoes like Russet or Yukon Gold. Boil them until they are tender but not mushy. Drain well before mashing.
  3. Enhancing Flavors: To elevate the flavor profile of your mashed potatoes, add minced garlic, a pinch of nutmeg, or a dash of freshly ground black pepper during the mashing process. These simple additions can make a big difference.
  4. Cheese Selection: Experiment with different cheeses to find the perfect match for your taste buds. Cheddar, Gouda, or Parmesan work well with broccoli. Consider combining multiple cheeses for a more complex flavor.
  5. Retaining Nutrients: To retain more nutrients, steam the broccoli instead of boiling it. This helps preserve its vibrant green color and prevents overcooking.
  6. Creaminess without Dairy: If you prefer a dairy-free option, substitute dairy products with non-dairy alternatives like almond milk or coconut milk. Vegan cheeses or nutritional yeast can also add a cheesy flavor.
  7. Leftover Ideas: Transform any leftovers into tasty potato cakes or fritters by shaping the mixture into patties and pan-frying them until golden brown. Serve with a dollop of sour cream or a zesty dipping sauce.

Recipe Variations

  1. Broccoli Cheese and Bacon Mashed Potatoes: Cook crispy bacon until it’s golden and chop it into small pieces. Mix it into your mashed potatoes along with the broccoli and cheese for a delicious smoky flavor.
  2. Loaded Broccoli-Cheese Mashed Potatoes: Top your mashed potatoes with additional toppings like sour cream, chopped green onions, shredded cheese, and crumbled bacon. Bake in the oven until the cheese is melted and bubbly.
  3. Broccoli and Cauliflower Cheese Mashed Potatoes: Add steamed cauliflower florets to the mashed potatoes along with the broccoli. This variation adds extra creaminess and a milder flavor.
  4. Vegan Broccoli Cheese Mashed Potatoes: Use plant-based alternatives like vegan butter, non-dairy milk, and vegan cheese to make this dish dairy-free. Nutritional yeast can add a cheesy flavor, and a touch of garlic powder enhances the taste.
  5. Spicy Broccoli Cheese Mashed Potatoes: For a kick of heat, add diced jalapeños or a sprinkle of cayenne pepper to the mashed potatoes. The heat balances well with the creamy and cheesy elements.
  6. Broccoli-Cheese Mashed Potato Casserole: Spread the mashed potatoes into a baking dish, top with additional cheese, and bake until bubbly and golden. This turns the side dish into a comforting and satisfying main course option.

Serving Suggestions

  1. Side Dish: Serve broccoli-cheese mashed potatoes as a delightful side dish alongside roasted chicken, grilled steak, or baked fish. The creamy and flavorful potatoes pair well with various protein options.
  2. Holiday Feast: Include broccoli cheese mashed potatoes as a delicious addition to your holiday feasts. They complement traditional dishes like roasted turkey, glazed ham, or prime rib, adding a touch of comfort and indulgence.
  3. Vegetarian Delight: Broccoli-cheese mashed potatoes can be the star of a vegetarian meal. Serve them as a main course with a side salad or roasted vegetables for a hearty and satisfying meatless dinner.
  4. Creative Appetizers: Use small spoons or shot glasses to create elegant and bite-sized appetizers with broccoli-cheese mashed potatoes. Top them with crispy bacon, a sprinkle of cheese, or a drizzle of truffle oil for an impressive and flavorful starter.
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frequently asked questions and answers

Q: Can I use frozen broccoli for broccoli-cheese mashed potatoes? Yes, you can use frozen broccoli. Thaw it first, and then steam or blanch it before adding it to the mashed potatoes. Make sure to drain the excess water from the thawed broccoli to prevent the mashed potatoes from becoming too watery.

Q: Can I make broccoli cheese mashed potatoes ahead of time? Yes, you can prepare the mashed potatoes and broccoli mixture in advance. Store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat in the microwave or on the stovetop, stirring occasionally, until heated through. You may need to add a splash of milk to restore the creamy consistency.

Q: How can I make the mashed potatoes smoother? To achieve a smoother texture, make sure to boil the potatoes until they are fork-tender. Use a potato masher or a hand mixer [paid link] to mash the potatoes until smooth. If you desire an even creamier texture, you can use a food processor [paid link] or a blender [paid link], but be cautious not to overmix, as it can make the potatoes gummy.

Q: How do I prevent the mashed potatoes from getting gluey? To avoid gluey mashed potatoes, be careful not to overmix or overwork the potatoes after mashing. Overworking the potatoes can cause the starches to break down and create a gluey texture. Mash the potatoes just until they are smooth and creamy, then stop.

Q: Can I freeze broccoli cheese mashed potatoes? While it’s possible to freeze mashed potatoes, the texture may slightly change after thawing and reheating. The potatoes may become slightly grainy or watery. If you do freeze them, make sure to place the mashed potatoes in an airtight container or freezer bag, and consume them within 1 to 2 months for best results.

Q: Can I make this recipe gluten-free? Yes, this recipe can be easily made gluten-free. Ensure that the ingredients, such as the cheese and any additional seasonings or toppings, are gluten-free. Additionally, if using breadcrumbs, opt for gluten-free breadcrumbs or skip them altogether.

Q: Can I make this recipe vegan? Yes, you can make vegan broccoli cheese mashed potatoes by using dairy-free alternatives such as vegan butter, non-dairy milk, and vegan cheese. Nutritional yeast can provide a cheesy flavor. Adjust the ingredients according to your dietary preferences.

Q: How do I reheat leftover broccoli cheese mashed potatoes? To reheat leftover mashed potatoes, place them in a microwave-safe dish and heat in the microwave, stirring occasionally until heated through. You can also reheat them on the stovetop in a saucepan [paid link] over low heat, stirring frequently to prevent sticking or burning. Add a splash of milk if needed to restore creaminess.

Q: Can I use different types of cheese in the recipe? Absolutely! You can experiment with different types of cheese to suit your taste preferences. Cheddar, Gouda, or Parmesan are commonly used in broccoli cheese mashed potatoes but feel free to mix and match cheeses or try unique varieties for a personalized flavor profile.

Broccoli Mashed Potatoes are a great way to get some extra veggies into my kids who are mashed potato enthusiasts.

Broccoli-Cheese Mashed Potatoes

Ronda Eagle | Kitchen Dreaming
Broccoli-Cheese Mashed Potatoes start with wholesome ingredients and are a great way to get an extra serving of vegetables into your family. This family-friendly side dish is easily halved or doubled and is ready in just 20-minutes.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 190 kcal


  • 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 3 cups Fresh Broccoli Florets
  • 4 tbsp Butter, softened
  • 1/2 cup Milk
  • 1-1/2 cups Shredded Cheddar Cheese
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Garlic Powder


  • In a 4- to 5-quart pot or Dutch add enough cold water to cover the potatoes with 1″ above the potatoes, lightly salt the water, bring to a boil or medium-high heat, and reduce to a simmer over medium-low to low heat.
    If you start in hot water, they’ll cook unevenly, with the outside falling apart before the inside is
  • Simmer for 10 to 15 minutes or until fork tender.
  • When the potatoes are nearly cooked (about 5 minutes remaining), add the broccoli florets to the pot and cook until softened.
    Dran the broccoli and potatoes, then return the hot, drained potatoes and broccoli to the hot pot.
  • Meanwhile, in a small saucepan [paid link], heat the milk and butter over low heat until hot but not boiling.
  • Mash the potatoes and broccoli with a potato masher or ricer until light and fluffy. Stir in the warm milk, cheddar cheese, salt, pepper, and garlic powder.
  • If needed, gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter and a sprinkling of extra cheese.


Serving: 0.5cupCalories: 190kcalCarbohydrates: 23gProtein: 5gFat: 8gSaturated Fat: 5gCholesterol: 24mgSodium: 408mgPotassium: 607mgFiber: 2gSugar: 2gVitamin A: 485IUVitamin C: 36.9mgCalcium: 101mgIron: 1.3mg
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