This Cheesy Broccoli Mash recipe makes eating broccoli fun. They are smothered in potatoes that have been mashed with sour cream, butter and salt, then covered in layer of cheese before being baked to perfection.
When I was a child I was an extremely picky eater broccoli was only going to pass through my lips if it was covered in cheese. I’m not much of a picky eater anymore but one thing has remained true, cheese and broccoli are a perfect pair. My Cheesy Broccoli Mash recipe came about a few years ago when I noticed my Pinterest feed getting flooding by recipes for Twice Baked Potatoes with Cheese and Broccoli and I wanted to find an easier way to get the same flavors.
Don’t get me wrong I love twice baked potatoes they are honestly one of my favorite ways to eat potatoes, though I’m not sure I really have a least favorite way lol. The trouble is if you’re making them for more than just a couple of people they can be pretty time-consuming. Since you have to bake, slice in half, scoop out all the filling, mash it all up, re-fill the halves of potatoes, cover with any toppings, and finally bake them again. Certainly worth it for special occasions or just for a quick meal for one to two, but not something I want to do on a normal weeknight.
I used purple fingerling potatoes the night I photographed this recipe because I honestly LOVE purple potatoes. The color is so fun and pops off the green in the broccoli, but they also mash-up really well, have great flavor, and I find them to be fairly creamy all by themselves. I usually don’t even bother to peel my potatoes for this recipe but if the skins bother you or you’re not using organic potatoes please take a few minutes to peel them. I have used red potatoes and yukon gold potatoes for this recipe with great results, so feel free to substitute your favorite kind of potato.
This is the perfect side dish to any meal, it includes your carbs and veggies, so it’s the only side dish you need. The broccoli maintain just the last hint of crunch, while the cheese and sour cream combine with the mash to cut the slight bitter taste I find broccoli can have. Cheesy Broccoli Mash is the perfect way to get any broccoli hater to give the mini green trees a second chance.
Cheesy Broccoli Mash
Remember to pin this recipe to Pinterest if you’re not ready for it just yet! Click on any picture above for easy pinning.
- 2lbs potatoes
- ½ cup + 1½ cups cheddar cheese, grated
- ¾ cup sour cream
- salt and pepper, to taste
- coconut oil, to grease pan
- Fill a large pot with salted water, bring to a boil
- Clean and Peel (if desired) the potatoes
- Rough chop into pieces slightly larger than bite sized
- Carefully place the potatoes into the water, boil 20-25 mins, make sure a fork will go all the way through the pieces with little to no effort
- While those cook, Preheat oven to 350 degrees F.
- Clean and cut the broccoli into bite sized florets
- Grease an 8x8 square pan
- Layer the broccoli into the bottom, add salt and pepper, give a little stir
- Drain the potatoes; if they look really wet still add them back to the hot pot and cook for 1 to 2 mins to remove the excess water, stir constantly so they don't burn or fry
- Add to mixer or large bowl with butter and salt
- Mix or mash to get mashed potatoes
- Add ½ cup cheese and sour cream, stir to combine
- Taste and add more salt if needed
- Cover the broccoli with the mashed potatoes
- Layer the remaining cheese on top
- Bake 20 to 25 mins; cheese should be all melted and bubbly