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Cheesy Broccoli and Potato Mash

These potatoes are fun, cheesy and so so delicious. A full serving is a huge portion and also low in carbs! These potatoes sneak some yummy broccoli in without altering the flavor whatsoever. Seriously don't let the idea of veggies or green potatoes scare you- they are so good!

I am a mashed potato lover. I would never replace even some potato if it didn't taste this good, trust me.

For this recipe I used an immersion blender to really break down the broccoli into the potatoes. I really focused on the veggies with the blender and then went back in with a potato masher and mashed the remaining potatoes. This made for an overall creamy consistency with a few chunks of potato- my favorite- but use whatever tools you'd like to get YOUR consistency.

Broccoli in potatoes? So wrong but SO SO RIGHT! Creamy, cheesy and good.

Serve this with your favorite protein, preferably smothered in a yummy gravy like our Salisbury Steak Turkey Meatballs and Gravy.

These potatoes deserve a yummy sauce to soak up!

Cheesy Broccoli and Potato Mash

4 servings | Cook time: 15 minutes


  • 2 cups peeled russet potatoes (~300g)

  • 4 cups broccoli florets (~300g) (I used frozen)

  • 2 cloves garlic, minced

  • 1 oz melting cheese (I used gruyere), shredded

  • 2-4 tbsp skim milk

  • 1/2 tbsp butter

  • Salt and pepper, to taste


  1. Peel potatoes and cut into uniform chunks. Fill a medium pot with a fitted lid about 2/3 of the way with water. Add potatoes and broccoli florets to the pot.

  2. Bring the water to a boil and season with salt. Lower to a simmer and cook for 15 minutes.

  3. After 15 minutes, strain the broccoli and potatoes (reserving about 1/2 cup of water). Return the broccoli and potatoes to the pot. Use an immersion blender, hand masher or hand mixture to mash the potatoes and broccoli. I used an immersion blender to puree the broccoli, leaving a few large potatoes and then I went in with a hand masher and mashed the remaining potatoes that weren’t pureed. I just did this because I prefer a few chunks in my mashed potatoes.

  4. Mash in milk, cheese, garlic, butter salt and pepper (using potato water as needed for consistency).

  5. Serve the potatoes warm alongside your favorite protein. I love this under our Salisbury steak Turkey Meatballs with Gravy.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


Recipe Link
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