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 fits the bill—you get to combine two sides (potatoes and broccoli) into one creamy mash!

We love making this recipe to go with things like Baked Chicken Tenders or Chicken Nuggets, and I find that it’s very easy for little kids to eat with a spoon, fork, or even their hands.

My middle kiddo loves this recipe so much, which honestly has been a surprise to me since she’s hit or miss on broccoli on it’s 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 engaged her and helped her to be brave enough to try a new food. And she loved it! (That doesn’t always happen, but it did in this case.)

(You may also like Cheesy Broccoli Rice, Broccoli and Cheese Pinwheels, and Egg Bake with Broccoli.)

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Ingredients You Need

The foods you need to make this recipe are super streamlined and straightforward. Here’s a look:

  • 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.
  • 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.
  • Salt: This can lift the flavor nicely.

TIP:  You can also use plain Greek yogurt instead of sour cream if desired.


Step-by-Step Instructions

Here’s a look at the process involved in making this recipe. Scroll down to the bottom of the post for the full recipe.

  1. Dice the potatoes and broccoli.
  2. Cook in boiling water.
  3. Drain.
  4. Mash with a potato masher with the butter, sour cream, and salt. Serve!

TIP: You can peel the potatoes if you want a creamier, more uniform mixture, though I usually leave the peel on.


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.
  • Salt to taste.
  • Let kids eat with a spoon, fork, or their fingers.
  • Serve as a side dish with Baked Chicken Tenders or Chicken Nuggets.

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.

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Healthy Mashed Potatoes with Broccoli

If you want to make these creamier, live it up and add more sour cream and butter!
5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Course side
Calories 139kcal
Servings 4 -6


  • 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
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  • 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.


  • 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.


Calories: 139kcal, Carbohydrates: 23g, Protein: 4g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 172mg, Potassium: 631mg, Fiber: 4g, Sugar: 2g, Vitamin A: 411IU, Vitamin C: 63mg, Calcium: 43mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published December 2020.

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5 from 4 votes (3 ratings without comment)

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  1. 5 stars
    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 !!!

  2. 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!