Broccoli Mashed Potatoes Recipes

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HERBED BROCCOLI MASHED POTATOES



Herbed Broccoli Mashed Potatoes image

Broccoli and fresh herbs feel right at home when mashed with creamy potatoes.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 9

Kosher salt
1/2 head broccoli, cut into florets
2 pounds Idaho or Yukon gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
1 cup whole milk
1 stick (8 tablespoons) unsalted butter
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Steps:

  • Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
  • Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
  • Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.

SMASHED POTATOES AND BROCCOLI



Smashed Potatoes and Broccoli image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 6

4 pounds Yukon gold or russet potatoes, quartered
2 (about 6 cups) broccoli heads
1/2 cup whole milk
1/2 cup heavy cream
1/2 stick butter
Salt and freshly ground black pepper

Steps:

  • Boil potatoes in salted water until very tender; about 20 minutes. Cut the florets off the broccoli and add to boiling potatoes, about 7 minutes. Drain and place back into pot.
  • Heat the milk, cream, and butter in a small saucepan. Pour sauce into the potatoes and broccoli, mash together. Season, to taste, with salt and pepper.

BACON BROCCOLI MASHED POTATOES



Bacon Broccoli Mashed Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1/2 head broccoli, large stems removed and cut into florets
1/2 head broccoli, large stems removed and cut into florets
2 pounds Idaho or Yukon gold potatoes, unpeeled
1 cup whole milk
1 stick (8 tablespoons) unsalted butter
1/2 cup finely chopped cooked bacon, plus more for serving

Steps:

  • Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
  • Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
  • Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the bacon, 2 teaspoons salt and a few grinds of pepper. Serve sprinkled with more bacon.

BROCCOLI MASHED POTATOES



Broccoli Mashed Potatoes image

Provided by Marian Burros

Categories     easy, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

12 ounces tiny whole new potatoes
8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
2 teaspoons canola oil
8 ounces whole broccoli (1 large stalk)
3 tablespoons low-fat sour cream
1/4 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Scrub potatoes; do not peel. Cover with water, and boil in a covered pot until done, about 20 minutes. (If you cannot find tiny new potatoes, buy larger ones and cut them up.)
  • Chop whole onions. Saute the onions in hot canola oil in a nonstick pan until they soften and start to brown.
  • Wash the broccoli. Trim off about 1/3 of the stem and discard. Slice the remaining stem into rounds 1/4 inch thick, and cut the florets into small chunks. Six to 8 minutes before the potatoes are done, add the broccoli to the potatoes, and continue cooking until done. Drain.
  • Put the sour cream, onions, broccoli and potatoes into a food processor, and process until smooth. Season with salt and pepper.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 349 milligrams, Sugar 8 grams, TransFat 0 grams

BROCCOLI-POTATO MASH



Broccoli-Potato Mash image

These fluffy mashed potatoes, with a mild broccoli flavor, make a colorful side dish for any entree.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 6

1 large Yukon Gold potato, peeled and cubed
1/3 cup fresh broccoli florets
1/4 cup 2% milk
1-1/2 teaspoons butter
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding broccoli during the last 4 minutes. , Drain potato and broccoli; mash with milk, butter, salt and pepper.

Nutrition Facts : Calories 142 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BROCCOLI MASHED POTATOES



Broccoli Mashed Potatoes image

Another one of those things that you put together when you crave something and are cleaning out the fridge! This comes together fast, esp if you have leftover mashed potatoes or use instant. If by any chance any of this is left over, thin it down with some chicken stock and milk and heat it up as a quicky broccoli/potato/cheese soup!

Provided by LAURIE

Categories     Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

4 cups mashed potatoes, room temperature
2 tablespoons butter
3 cups broccoli florets, thawed, chopped
1/4 cup chopped onion (Vidalia is wonderful)
1 garlic clove, minced
1/4 cup chicken broth
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper
8 ounces shredded cheddar cheese

Steps:

  • Preheat broiler.
  • Melt butter in a large Dutch oven.
  • Add broccoli, onion and garlic; saute until tender.
  • Place in blender container with chicken broth.
  • Process until mixture is pureed.
  • Add to mashed potatoes.
  • Stir in parmesan cheese and pepper.
  • Transfer to buttered ovensafe serving dish.
  • Top with shredded cheese.
  • Broil until hot and bubbly and cheese melts and browns.
  • Serve immediately.

Nutrition Facts : Calories 222.5, Fat 13.4, SaturatedFat 8.4, Cholesterol 40.2, Sodium 284.8, Carbohydrate 15.7, Fiber 1.8, Sugar 1, Protein 10.8

CHEESY MASHED POTATOES



Cheesy Mashed Potatoes image

Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 9

6 large potatoes, peeled and quartered
1 package (8 ounces) cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup sour cream
1/3 cup chopped onion
1 large egg
2 teaspoons salt
1/2 teaspoon pepper
Additional shredded cheddar cheese, optional

Steps:

  • Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.

CHEESY BROCCOLI MASHED POTATOES



Cheesy Broccoli Mashed Potatoes image

Got 20 minutes? You can create a hearty cheesy potato and veggie dish with a crunchy onion top.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 12

Number Of Ingredients 7

2 cups water
3 tablespoons butter or margarine
1 package (12 oz) frozen broccoli cuts
3/4 cup milk
1 pouch (4.7 oz) Betty Crocker™ loaded mashed potatoes
1/2 cup shredded Cheddar cheese (2 oz)
1/2 cup French fried onions

Steps:

  • In 3-quart saucepan, heat water and butter to boiling; add broccoli. Reduce heat to medium.
  • Cook uncovered 4 to 5 minutes or until broccoli is tender; remove from heat. Stir in milk, potatoes and the cheese. Let stand one minute; stir. Top with onions.

Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

BROCCOLI POTATO SUPREME



Broccoli Potato Supreme image

My family insists that this two-in-one casserole makes an appearance at all of our special meals. Every bite is doubly delicious! -Jane Birch, Edison, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 10

3 cups hot mashed potatoes
3 ounces cream cheese, softened
1/4 cup whole milk
1 large egg
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (2.8 ounces) French-fried onions, divided
4-1/2 cups fresh broccoli florets
1 cup shredded cheddar cheese

Steps:

  • In a bowl, combine the first 7 ingredients; beat until smooth. Fold in half of the onions. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish, forming a shell. Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned., In a saucepan, cook broccoli in a small amount of simmering water until crisp-tender; drain. Place in the potato shell. Sprinkle with cheese and remaining onions. Bake 10 minutes longer.

Nutrition Facts : Calories 276 calories, Fat 18g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 605mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

BROCCOLI QUICHE WITH MASHED POTATO CRUST



Broccoli Quiche with Mashed Potato Crust image

A great way to use up some broccoli in a tasty quiche with a very different, easy crust.

Provided by stackhawkley

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h35m

Yield 5

Number Of Ingredients 12

2 large potatoes, peeled
2 cups chopped fresh broccoli
¼ cup milk
¼ teaspoon salt
1 tablespoon olive oil
½ onion, chopped
1 cup shredded Cheddar cheese
3 eggs
1 cup milk
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
  • Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
  • Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
  • Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.

Nutrition Facts : Calories 320.1 calories, Carbohydrate 33.5 g, Cholesterol 140.2 mg, Fat 14.7 g, Fiber 3.6 g, Protein 14.8 g, SaturatedFat 6.9 g, Sodium 574.9 mg, Sugar 5.7 g

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