Healthy Mashed Potatoes with Broccoli

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: Serves 4-6 1x
  • Category: Side
  • Method: Stovetop
  • Cuisine: American


If you want to make these creamier, live it up and add more sour cream and butter!


  • 1 pound Yukon Gold potatoes, diced (peeled if desired)
  • 2 cups broccoli florets, roughly chopped
  • 1 tablespoon butter or olive oil
  • 2 tablespoons sour cream
  • 1/41/2 teaspoon salt


  1. 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.
  2. Add the broccoli, stir, and simmer until the broccoli and the potatoes are cooked through and soft (but not mushy), about 4 minutes more.
  3. Drain in a colander.
  4. 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.

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