Broccoli Mashed Potatoes

17 Sep

Broccoli is not something I grew up with. I learned to eat broccoli in my adulthood, and probably something I started to appreciate more once I decided to try more and more vegetarian recipes. My first memories of broccoli are not fun and were associated with dieting at an early age because I was in Ballet Camp… you know the days when I barely weighed 85lbs, but my ballet teacher told us all we could lose 10 more pounds. Oh, how we long TODAY to be as “fat” as we were then…

The truth is… broccoli is delicious, but it’s even better when you add some cheese to it. This recipe… has two cheeses, but you can indulge and add any or as many cheeses as you want.

This is a great recipe to use broccoli that’s a little past its prime… and to use the whole vegetable, florets and stalk too. It’s also awesome for times when you’re super busy. The potatoes and broccoli boil/steam on their own with little tending to. Check it out…



3-4 medium Yukon Gold or red-skinned potatoes
½ a head of broccoli, florets and stem or you can use just florets if you prefer
2 cloves of garlic, peeled
1 tbs of butter
2 ounces of cream cheese
2 tbs of plain greek yogurt
1 handful of shredded 6-cheese blend
Drizzle of Olive Oil
Salt and Pepper to taste



  1. Boil the potatoes by placing them in a medium pot with water almost covering the potatoes. Salt liberally. Place over medium-high heat. Cover the pot and bring to a boil. When the water is boiling and steam is starting to escape the lid, turn the heat to medium low and boil/steam until the potatoes are tender for about 10-15 minutes.
  2. While the potatoes cook, prepare the broccoli… By cutting the florets away from the stem. Peel the stem to reveal the tender inside. Cut the stem into small pieces and put them to boil together with the potatoes. Dump in the garlic cloves too. Reserve the florets.
  3. When the potatoes are about to be done, place the florets inside the pot over the potatoes and cover the pot again. Count until 10 and turn the stove off. The broccoli florets will cook with the steam inside the pot already. Wait about 10 minutes until you uncover the pot again.
  4. After the 10 minutes have elapsed, drain most of the water and return the potatoes and broccoli to the same pot you cooked it all in. Add the butter, drizzle of olive oil, cream cheese and yogurt. Mash them well. When all is mashed, add the shredded cheese and season with freshly cracked black pepper. Mix in well.
  5. You can certainly serve at this point… but if you want a crunchy top, transfer to a bake safe dish, add a little more shredded cheese on top and bake in a 400F over until the top turns golden brown. This is also the way I reheat any left-overs of this mash.


This is more a method than a recipe… because you can add any cheese you prefer to this recipe. I sometimes use the little bits and pieces of cheese I have laying around my cheese drawer for this. Any will work and will still taste delicious…

18 Responses to “Broccoli Mashed Potatoes”

  1. Jehancancook September 17, 2012 at 9:34 am #

    Yum..I can make this for my son. I make mashed potatoes with summer squash and cauliflower and parmesan cheese and he absolutely loves it so I don’t see why he won’t love this.

    • KarmaFree Cooking September 17, 2012 at 10:00 am #

      Jehan… great!!!! please get back to us and let me know how he likes it!!!!

  2. Yadira Ambert (@ClubdeDiosas) September 17, 2012 at 9:37 am #

    I just like you, learned to eat broccoli during adulthood. My mom was always a “peaky eater” so there are a lot of things she didn’t teach me how to eat. I love broccoli and I LOVE CHEESE!

    I must try this combination. It looks delicious but I think I would add extra cheese, just cause!

    • KarmaFree Cooking September 17, 2012 at 10:00 am #

      Yadira… you can add as much cheese as you want!!!! 😉

  3. healthygirlandthecity September 17, 2012 at 10:33 am #

    i’m obsessed w/ broccoli – might try this w/ sweet potatoes 🙂 thanks for sharing!

  4. Lis Fajardo September 17, 2012 at 12:55 pm #

    se ve muy sabroso y fácil!

  5. Parques de Orlando (@ParquesOrlando) September 17, 2012 at 2:13 pm #

    I’m not a fan of the broccoli, but I always try to eat. This recipe looks yummy! thanks!

    • KarmaFree Cooking September 17, 2012 at 11:27 pm #

      there’s plenty of cheese and potato to carry the broccoli along… 😉

  6. Notas de Mamá September 17, 2012 at 4:09 pm #

    I love brocoli! This recipe looks and sounds so good. I have to try it! I am sure my son will love it!

  7. Cool Chill mom September 17, 2012 at 5:39 pm #

    Súper original! Me llama la atencion

  8. The Duo Dishes September 18, 2012 at 1:41 am #

    The Greek yogurt is a great touch! And it’s great that you suggested using all of the broccoli. A lot of folks waste the stalk, but it’s so good. It’s perfect for broccoli salads.

  9. Silke September 18, 2012 at 9:46 am #

    We all love broccoli at home. Your recipe has all our favorite ingredients and I can’t wait to try it out. My kids live mash potatoes with spinach and cheese and I’m sure they are going to like this one too.

  10. Sofia Echev. Keck (@SofiaKeck) September 18, 2012 at 1:27 pm #

    My kids like more eating broccoli than mashed potatoes! but yes, EVERYTHING tastes better with CHEESE!

  11. Alejandra September 18, 2012 at 1:35 pm #

    Esto se ve muy rico, lo voy a probar a ver si me animo a comer el brócoli de esta manera.

  12. Reina -Mamá en Casa September 18, 2012 at 8:09 pm #

    Me encanta el brocoli y esta es una excelente receta para incluirlo en la comida de mi familia, muchas gracias se ve sabrosisima

  13. Comiendo en LA September 18, 2012 at 8:50 pm #

    Sooo Yummyy!!! What a delicious recipe! Nothing better than broccoli, cheese and potatoes 😀

  14. Bren @ Flanboyant Eats™ September 24, 2012 at 10:27 pm #

    I used to make a really good casserole pero nunca un mash. Looks great! Wonderful for the transitioning weather. No cream cheese for me though. Some Labne would be nice.

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