Mashed Potatoes with Roasted Broccoli

This Mashed Potatoes with Roasted Broccoli meal is cozy and easy. The potatoes get soft and creamy in the slow cooker while the broccoli becomes crunchy and tasty in the oven. It’s a warm, simple dish that makes family dinners quick and yummy.

Warm, creamy mashed potatoes cooked slowly for smooth texture, paired with oven-roasted broccoli that gets a crunchy, cheesy edge. This easy recipe needs little work, so you can relax while it cooks. Perfect for weeknights, holiday meals, or anytime you want a comforting, fast side dish the whole family will love.

Ingredients

• For mashed potatoes:

• 3 lb Yukon Gold potatoes, peeled and cut into cubes

• 4 tbsp unsalted butter, cut into pieces

• 3/4 cup heavy cream, warmed

• 1/2 cup sour cream

• 4 garlic cloves, minced

• 1 tsp onion powder

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 cup chicken broth

• Fresh chives for garnish

• For broccoli:

• 2 large heads broccoli, cut into florets

• 3 tbsp olive oil

• 1 tsp garlic powder

• 1/2 tsp smoked paprika

• 1/2 tsp red pepper flakes

• Salt and pepper to taste

• 1/4 cup shredded Parmesan cheese

Mashed Potatoes with Roasted Broccoli: Directions

1. Prep the potatoes: Peel and cut the potatoes into 1-inch cubes. Rinse them with cold water to remove extra starch.

2. Load slow cooker: Put potatoes in the slow cooker. Add garlic, onion powder, salt, pepper, and chicken broth. Stir a little. Put butter pieces on top. Cover it and cook on Low flame for 4 hrs or High heat for 2.5 hrs.

3. Prep broccoli: Cut broccoli into even florets. Toss with olive oil, garlic powder, smoked paprika, red pepper flakes, salt, and pepper. Keep in the fridge until oven time.

4. Roast broccoli: Preheat oven to 425°F. Spread broccoli on a baking sheet in one layer. Roast 20–25 minutes, flip once, until edges are golden and a little crispy. Sprinkle Parmesan on top right away so it melts.

5. Make the potatoes smooth: When the potatoes are soft, pour out the extra water from the slow cooker. Add warmed heavy cream and sour cream. Mash with a hand masher or mixer until smooth. Taste and add more salt or pepper if needed.

6. Serve: Put a big scoop of mashed potatoes on each plate. Add roasted broccoli next to the potatoes. Sprinkle fresh chives on top of the potatoes.

Pro Tips

• Use Yukon Gold for creamy flavor.

• Warm the cream before adding so the potatoes stay hot.

• Roast broccoli in a single layer so it gets crispy.

• Taste and change seasonings to your liking.

Storage and Reheating

• Save the leftovers: Put any extra food in sealed containers and keep it in the fridge for up to 3 days.

• Reheat mashed potatoes on the stove with a splash of milk or cream, stirring on low heat.

• Reheat broccoli in the oven or air fryer at 375°F for 5–7 minutes to make it crispy again