November 5, 2012

Broccoli Cheese Mashed Potatoes

Ever since I can remember, I've had an unnatural love for mashed potatoes. So adding broccoli to veggie them up even more sounded brilliant! I've made these many times now and my husband and I love them - quick, easy, and satisfying. The ingredients can be tweaked to your liking, adding more soymilk/cheese if you prefer a creamier consistency, or more broccoli to really kick up the veggies... bonus points for that! 😉 Green onions and chives are also great sprinkled on top.

Vegan (using dairy-free cheese), gluten-free
Adapted from Eating Well

2 lbs. organic yukon gold potatoes
1 large head broccoli (or 4-5 cups florets)
1 cup unsweetened soymilk
1 cup shredded dairy-free cheddar cheese
Salt/pepper to taste

Cut the potatoes into 1/2" cubes (I leave the skins on, but you can peel first if you wish). Steam for 10 minutes, more or less depending on the size of the cubes, until cooked through and soft.
While the potatoes are cooking, wash and cut the broccoli, keeping the florets to use.
Add cooked potatoes to a large bowl with soymilk and cheese. Mash together until potatoes are desired consistency.
Steam the broccoli for 5 minutes and add to bowl. Mash, then stir to thoroughly combine. Salt/pepper to taste.

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  1. I'm a big fan of mashed potatoes too, but my husband easily gets bored with them. This would definitely be a great way to change things up. Cheese and chives sound delicious with this!

  2. so much win! this looks perfectly amazing!