Description
This Cheesy Mashed Potato Broccoli Casserole is an easy and comforting side dish featuring creamy garlic mashed potatoes combined with roasted broccoli and plenty of melted cheddar cheese. Perfect for weeknight dinners or holiday meals, this casserole brings together the classic flavors of buttery potatoes, fresh herbs, and savory cheese baked to bubbly perfection.
Ingredients
Scale
Vegetables
- 12 ounces broccoli florets, chopped into small pieces (approx. 340 grams or one medium-sized head)
- 6 small-medium Yukon Gold potatoes, peeled and chopped (approx. 1200 grams or 2.5 pounds)
- 3 cloves garlic, minced
- 1/4 cup chopped parsley
- 1/4 cup chopped green onion
Dairy & Oils
- 2 Tbsp olive oil
- 1/4 cup butter
- 1/2 cup milk
- 7 ounces shredded cheddar cheese (approx. 200 grams or just over 2 cups)
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep: Preheat the oven to 375°F (190°C). While the oven is heating, peel and chop the potatoes, chop the broccoli into small florets, mince the garlic, and chop the parsley and green onions.
- Cook Potatoes: Place the chopped potatoes in a large pot and cover them with water. Cover the pot with a lid and bring the water to a boil over high heat. Once boiling, reduce the heat to a simmer and cook covered for about 15 minutes, or until the potatoes are fork-tender.
- Cook Broccoli: Spread the chopped broccoli in a large casserole or baking dish. Drizzle with olive oil, then season with salt and pepper. Toss to coat evenly and arrange in a single layer. Place the dish in the preheated oven and bake for 15 minutes to roast the broccoli slightly. Remove from the oven once done.
- Mash Potatoes: Drain the potatoes thoroughly and return them to the pot. Add butter, milk, minced garlic, salt, and pepper. Using a potato masher, mash the mixture until smooth and creamy. Fold in the chopped parsley and green onion. Taste and adjust seasonings as needed.
- Combine Casserole: Add the mashed potatoes to the casserole dish with the roasted broccoli. Stir gently to combine evenly. Mix in half of the shredded cheddar cheese. Spread the mixture evenly in the baking dish, then sprinkle the remaining cheddar cheese on top.
- Bake Casserole: Return the casserole dish to the oven and bake for 15 to 20 minutes, or until the cheese on top is fully melted and bubbly. Serve the casserole hot as a flavorful side dish.
Notes
- For extra creaminess, you can add a splash more milk when mashing the potatoes.
- Prefer a sharper flavor? Use sharp cheddar cheese or a mix of cheddar and Monterey Jack.
- You can substitute Yukon Gold potatoes with Russet potatoes, though texture may vary slightly.
- This casserole can be prepared a day ahead and reheated covered in the oven at 350°F until warmed through.
- To add crunch, sprinkle breadcrumbs on top before baking.
