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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!
Course side
Cuisine American
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 4 -6
Calories 139kcal
- 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
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