If you’re craving comfort food, but you want to put a slightly healthier spin on it, these Quick and Easy Mashed Potatoes and Broccoli will make you very happy. They not only cook up in one pot and have just 4 ingredients, but they are creamy, filling, and flavorful.
We’re at the tail end of our winter CSA share and while we’ve been getting a load of greens, we’ve also been enjoying broccoli and potatoes (among many other things!). There was a recent weeknight when we planned on having sausage for dinner, but I needed an easy side. And to mix up how I usually serve potatoes and broccoli—which is most often to roast them—I thought a mash up was in order.
When the boiled potatoes are almost soft, I added the broccoli and cooked a little longer until both were easy to poke with a fork. I drained off the water, added some butter (though olive oil would work too) and a little salt and mashed them with a potato masher right in the pot. It couldn’t have been easier.
I admit that L doesn’t always love my mashed potatoes because they aren’t as creamy as the ones that she eats at preschool and it’s taken many tries to get her to even try these. I actually topped her serving with some shredded cheese and she ate that first before tasting the rest. Familiarity is such a big part of getting our kids to try new foods that you shouldn’t be too surprised if your kiddo doesn’t always want to dig into something that looks like something they haven’t seen before—be patient and keep trying and eventually (usually) they come around. (If your toddler is closer to one, enjoy the honeymoon stage where they will eat anything!)
Quick and Easy Mashed Potatoes and Broccoli
If you want to make these creamier, you can add a little milk or broth, but if your potatoes are moist, they should be pretty creamy as is. The cooking time on the potatoes might vary slightly based on the variety you use. See my note at the bottom for our favorite kinds.
- 4 medium potatoes, chopped into 1/2-inch pieces (or about 2 cups chopped)*
- 1 large head of broccoli, chopped (or about 2 cups chopped)
- 1 tablespoon butter or olive oil
- 1/4-1/2 teaspoon salt
- 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 6-8 minutes. Add the broccoli, stir, and simmer until the broccoli and the potatoes are cooked through and soft (but not mushy), about 3-4 minutes more. Drain.
- Add the butter and salt and mash with a potato masher, making the mixture as rustic or smooth as you like.
Top with crumbled cooked bacon.
Stir in shredded cheese and/or grated Parmesan.
Try with cauliflower.
*We like to use Yukon Gold or a similarly buttery potato in recipes like this since they are naturally creamier than something like a Russet.