Serve up healthy comfort food with this easy recipe for Healthy Mashed Potatoes with Broccoli. It’s quick and so yummy and a favorite family side dish to share.
I love when I find a method of cooking that simplifies dinnertime, and this one does—you get to combine 2 sides (potatoes and broccoli) into 1 creamy mash!
We love making this recipe to go with main dishes like Baked Chicken Tenders or Chicken Nuggets. I find that it’s very easy for little kids to eat with a spoon, fork, or even their hands.
Why This Recipe Works
With a one-pot cooking method that cooks both the potatoes and broccoli until tender, plus additional creaminess from sour cream, this is a nutritious side dish that’s easy to make and appropriate for a range of ages.
My middle kiddo loves this recipe so much, which has been a surprise since she’s hit or miss on broccoli on its own. When she was reluctant to try it the first time, I asked her to take a tiny taste test and give it a thumbs up, down, or in the middle.
That helped her to be brave enough to try a new food. And she loved it!
(You may also like my Broccoli Rice, Cheesy Broccoli Rice, Broccoli and Cheese Pinwheels, and Egg Bake with Broccoli.)
Table of Contents
Ingredients You Need
To make this Healthy Mashed Potatoes with Broccoli recipe, you’ll need just a few simple ingredients. Here’s a look at what you need to have on hand.
- Yukon Gold baby potatoes (or another similar white or yellow potato): These have a buttery texture when cooked, so they are a great option for mashed potatoes.
- Broccoli: Adding broccoli gives the recipe a nutrition boost. You can use fresh florets or cut them from a full head of broccoli.
- Unsalted butter or olive oil: This adds creaminess and richness and allows you to control the salt.
- Sour cream: This lowers the amount of butter needed and adds a lot of creaminess. You can use plain Greek yogurt if you prefer, too.
Featured Review⭐️⭐️⭐️⭐️⭐️
“This was so delicious and my 18 month old really loved it! I didn’t have sour cream I substituted with 1Tbs of milk and it turned out great! Thank you!!!” —EJ
Step-by-Step Instructions
Here’s a look at the process involved in making this Mashed Potatoes with Broccoli recipe. Scroll down to the bottom of the post for the full information, including the amounts and the timing.
Step 1. Dice the potatoes and broccoli. Try to make them a consistent size.
Step 2. Simmer in water until tender when poked with a fork.
Step 3. Drain the potatoes and broccoli in a colander.
Step 4. Mash with a potato masher with the remaining ingredients. Serve warm.
TIP: You can peel the potatoes if you want a creamier, more uniform mixture, though I usually leave the peel on.
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Frequently Asked Questions
I prefer to make this recipe as a rustic mashed potato recipe with fork tender potatoes and broccoli, but not a puree.
Yes, you can use full size or baby red skinned potatoes.
Sure, that is a good option. Try to see if you can find frozen broccoli florets that are more florets than cut up pieces of stems though, for the best results. (The Trader Joe’s frozen broccoli is a great option.)
How to Store
Store any leftover Mashed Potatoes with Broccoli in an airtight container in the refrigerator for up to 5 days. Reheat to serve, stirring halfway through to warm evenly.
Best Tips for Success
- Use Yukon Gold baby potatoes (or another similar white or yellow potato) for the creamiest texture.
- Trade in cauliflower for broccoli if desired.
- Use plain Greek yogurt instead of sour cream if desired.
- Let kids eat with a spoon, fork, or their fingers.
- Add diced ham, crumbled cooked bacon, black pepper, shredded cheddar cheese, garlic powder, or any other additional ingredients for more flavors.
- Serve as a side dish with Baked Chicken Tenders or Chicken Nuggets, or serve as a baby food combination or as a Thanksgiving recipe for kids.
- Try my Make-Ahead Mashed Potatoes as another yummy option.
Related Recipes
Vegetables
Easy Crock Pot Sweet Potatoes
Vegetables
Make-Ahead Mashed Potatoes
Vegetables
Easy Sesame Green Beans
Muffins
Easy Cornbread Muffins
I’d love to hear your feedback on this recipe if you try it, so please comment below to share! I always enjoy hearing from you all.
Healthy Mashed Potatoes with Broccoli
Ingredients
- 1 pound Yukon Gold potatoes diced (peeled, if desired)
- 2 cups broccoli florets (roughly chopped)
- 1 tablespoon unsalted butter (or olive oil)
- 2 tablespoons sour cream
- 1/4-1/2 teaspoon salt
Instructions
- Place the potatoes into a medium-large pot and cover with 2 inches of cold water. Bring to a boil, then simmer until almost tender, about 6 minutes.
- Add the broccoli, stir, and simmer until the broccoli and the potatoes are cooked through and soft (but not mushy), about 4 minutes more.
- Drain in a colander.
- Add the butter, sour cream, and salt. Mash with a potato masher, making the mixture as chunky or smooth as you like.
Equipment
Notes
- Store any leftovers in an airtight container in the fridge for 3-5 days. Reheat to serve.
- Use cauliflower instead of broccoli if desired.
- Dairy-free: Use olive oil instead of butter and omit the sour cream.
Nutrition
This post was first published December 2020.
Hi! Can I freeze this? Love your website and recipes!!! Thanks a bunch.
Yes, I think it should freeze okay. It may need a good stir once thawed.
This was so delicious and my 18 month old really loved it! I didn’t have sour cream I substituted with 1Tbs of milk and it turned out great! Thank you !!!
I’m so glad to hear that!
This was yummy and a success with my 18 month old! I mixed in some tahini (which i prepare using raw tahini, water, lemon and salt) to make it softer and give it some added flavor.
Thank you for another great mealtime option!
Hooray! The tahini sounds like a wonderful addition.