Healthy Mashed Potatoes with Broccoli
If you want to make these creamier, live it up and add more sour cream and butter!
Servings: 4 -6
Calories: 139kcal
Equipment
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.
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
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