Looking for a way to sneak more vegetables into your comfort food favorites? We’ve all been there – trying to balance the foods we love with getting enough greens on our plate. Between busy schedules and picky eaters at home, it’s not always easy to make that happen. That’s where these mashed potatoes with broccoli come in handy. They combine the familiar, cozy goodness of classic mashed potatoes with nutritious broccoli in a way that’s both tasty and filling. Plus, they’re quick to make and work great as leftovers for busy weeknight dinners.
Suggestions for Ingredient Substitution
For vegetable oil, olive oil or avocado oil can be used as healthier alternatives with similar cooking properties. These oils offer beneficial monounsaturated fats and antioxidants. Adjust the quantity slightly if needed, as these oils have stronger flavors.
Heavy cream can be replaced with Greek yogurt or coconut cream for a lower-fat or dairy-free option. Greek yogurt adds tanginess and protein, while coconut cream provides richness with plant-based fats. Use a 1:1 ratio, but expect a slight change in texture and flavor.
Pecorino Romano cheese can be substituted with nutritional yeast for a vegan alternative or Parmesan for a milder flavor. Nutritional yeast offers a cheesy flavor and B-vitamins, while Parmesan is more readily available. Use about 3/4 cup of nutritional yeast or an equal amount of Parmesan, adjusting to taste.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 60-70 g
- Fat: 150-160 g
- Carbohydrates: 250-270 g
Ingredients
For the mash:
- 0.5 lb mushrooms (sliced)
- 1 cup heavy cream
- 1 medium broccoli (cut into florets)
- 2 lb medium potatoes (peeled and quartered)
- 1 cup grated pecorino romano (use a good quality brand like Locatelli)
- 1 1/2 tsp salt
- 2 tbsp vegetable oil
- 2 tbsp butter (I like Kerrygold unsalted butter for this)
- 1 tsp ground black pepper
- 6 garlic cloves (minced for best flavor)
For the garnish:
- 2 tbsp fresh dill (chopped, for a fresh aroma)
Step 1: Sauté Mushrooms and Garlic
Turn on your Instant Pot and choose the “Sauté” mode, setting the time for 10 minutes.
Add vegetable oil to the pot.
Once the oil is hot, add sliced mushrooms, seasoning with salt and pepper to taste.
Sauté for 7-8 minutes until golden brown.
Transfer the mushrooms to a plate.
Next, add whole garlic cloves to the pot and cook for 2 minutes or until lightly browned and fragrant, then remove them with a slotted spoon and set aside.
Cancel the “Sauté” mode.
Step 2: Steam Potatoes and Broccoli
Insert the steam rack into the Instant Pot and place the potatoes and broccoli on top.
Return the cooked garlic to the pot and season with salt and black pepper.
Pour 1 cup of water into the pot, close and lock the lid.
Select the “Pressure Cooker” mode and set the cooking time to 5 minutes on “High.” Once the cooking is complete, turn off the Instant Pot and quickly release the pressure.
Open the lid carefully.
Step 3: Alternative Stove-Top Method for Cooking Vegetables
If not using an Instant Pot, heat vegetable oil in a large pot and sauté the mushrooms until browned.
Transfer them to a plate and keep aside.
In the same pot, cook garlic until slightly browned.
Add potatoes, cover with water, and bring to a boil.
Cook for 8-10 minutes until almost done.
Add broccoli florets and cook for an additional 5 minutes until tender.
Drain the vegetables in a colander.
Step 4: Mash and Season Vegetables
Transfer the cooked potatoes, garlic, and broccoli into a large bowl or a food processor.
Mash the mixture until smooth, gradually adding grated cheese and heavy cream.
Once the texture is creamy, mix in butter and adjust the seasoning with salt and black pepper to taste.
Step 5: Combine and Serve
Gently fold the cooked mushrooms into the mashed vegetable mixture, combining all the ingredients well.
Finally, garnish the mash with fresh dill leaves or parsley before serving.
