Learn how to make mashed potatoes from scratch with these Broccoli and Cheese Mashed Potatoes, made even better with a secret technique. Serve them as a side for Easter and Passover or serve them all year round with steak.
Once upon a time, I didn’t know how to make mashed potatoes from scratch. I even documented back in 2008 with my creamy garlic mashed potatoes and how I grew up with my parents making boxed mashed potatoes (don’t worry – they now know how to make them from scratch after I
What I love most about potatoes is that they are so versatile – side dish, main dish, snack, breakfast, lunch, dinner, sometimes even dessert (spudnuts anyone?). You can serve them casually on a random Tuesday night or you can dress them up for the holidays. With Easter coming up in a few weeks, there is always one potato dish at the table, whether it is scalloped or mashed. This year, I decided to change up my usual mashed potato recipe and make Broccoli and Cheese Mashed Potatoes, mainly because I love broccoli and I love cheese. I love potatoes and I love garlic. I love butter and I love milk. Do you love these things too? Good because that’s the entire ingredient list, so you’ll love these potatoes too.
Making mashed potatoes for a small crowd is easier than you think. When I was telling someone that I cook for myself, she told me that she would have trouble cooking such a small amount of food as she was used to cooking for her family, including mashed potatoes. After several years of making potatoes for myself, 1 pound Idaho potatoes makes about 4 servings of mashed potatoes. You can scale it down even more by making only 1/2 pound potatoes, which makes just enough for 2 servings.
Speaking of potatoes, I used Idaho® russet potatoes, which you can identify from the other russet potatoes with the “Grown In Idaho” seal. The biggest difference between Idaho and regular russet potatoes is their growing conditions, which leads to a better tasting potato (more potato, less water). You can buy them individually from your store’s bulk bin or buy them in bags. I usually buy a 5-pound bag because potatoes are both versatile and budget friendly.
Even though these Broccoli and Cheese Mashed Potatoes are both Easter and Passover friendly, personally I love eating them all year round. For the broccoli, I chopped it finely in my food processor, but you can also use your knife if you don’t have one. I personally don’t need to serve them with gravy, but if you need a good gravy recipe, check out my homemade gravy recipe (without meat drippings). Oh and how could I forget my secret technique to making mashed potatoes even better – adding whole garlic cloves to the potatoes. Seriously you won’t believe the difference as you can taste the fresh garlic without that raw garlic taste.
- 1 pound Idaho® potatoes, peeled and cubed (roughly 2 large potatoes)
- 3 whole garlic cloves, peeled
- 1/2 cup (4 ounces) unsalted butter, softened and cut into 8 pieces
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 3/4 cup finely chopped fresh broccoli*
- 1 cup shredded cheddar cheese
- Bring a large pot of water to a rolling boil. Once boiling, add the potatoes and garlic cloves. Cook until soft but not overdone, roughly 12-15 minutes. Drain.
- In a large mixing bowl (or by hand with a potato masher), beat the cooked potatoes until mashed and smooth (do not overbeat). Beat in the butter and salt until completely incorporated then slowly beat in the milk. Stir in the broccoli and cheese. Serve immediately.
*I used a food processor to finely chop the broccoli, but you can also hand chop with your knife. Just make sure they are finely chopped into really tiny pieces.
More Potato Recipes
Creamy Garlic Mashed Potatoes
Disclosure: This post is sponsored by Idaho Potato Commission. All money earned helps keep Chocolate Moosey up and running. As always, thank you for your support!