Best 9 Herbed Broccoli Mashed Potatoes Recipes

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Herbed broccoli mashed potatoes is a delectable and creamy side dish that combines the flavors of fresh herbs, roasted broccoli, and fluffy mashed potatoes. This vibrant dish is perfect for any occasion, from casual family meals to elegant dinner parties. By selecting aromatic herbs, such as thyme, rosemary, or sage, the flavors are enhanced, while the broccoli adds a touch of color and texture. Whether served as a comforting main course or as an accompaniment to roasted meats or grilled fish, herbed broccoli mashed potatoes are sure to impress even the most discerning palates.

Let's cook with our recipes!

MASHED POTATOES WITH HERB BUTTER



Mashed Potatoes with Herb Butter image

A new twist on mashed potatoes, an old favorite.

Provided by Mike Meurs

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 2

Number Of Ingredients 6

2 large russet potatoes, peeled and cut into chunks
½ cup salted butter, cubed
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
  • Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
  • Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

Nutrition Facts : Calories 700.6 calories, Carbohydrate 67.1 g, Cholesterol 122 mg, Fat 46.4 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 29.2 g, Sodium 345.6 mg, Sugar 2.3 g

HERBED MASHED POTATOES



Herbed Mashed Potatoes image

Sandi Pichon of Slidell, Louisiana adds rosemary, garlic and lemon peel to this rich potato side dish, making it special enough for guests.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

4 large potatoes, peeled and cubed
1/3 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
3/4 cup sour cream
1 teaspoon dill weed
1/4 to 1 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes, optional
Paprika, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a small skillet, saute onion and garlic in butter until tender. , Drain and mash potatoes; add the onion mixture, sour cream, dill, salt, rosemary, lemon zest and red pepper flakes if desired., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Cover and bake at 350° for 25 minutes or until heated through.

Nutrition Facts : Calories 160 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 145mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

HERBED MASHED POTATOES



Herbed Mashed Potatoes image

Prepare mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 6

4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
Coarse salt
1 3/4 cups half-and-half
4 tablespoons (1/2 stick) butter
2 tablespoons chopped fresh parsley, plus more for garnish
2 tablespoons chopped fresh chives, plus more for garnish

Steps:

  • Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15 to 18 minutes. Drain; return potatoes to pot.
  • Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.
  • In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.

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

BROCCOLI MASHED POTATOES



Broccoli Mashed Potatoes image

In Charlotte, North Carolina, Jim Hadley makes mashed potatoes with a twist--he adds broccoli to the mix! "I get rave reviews whenever I serve this low-fat dish," he writes.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 pounds small unpeeled red potatoes, cubed
2 fresh broccoli spears
1-2/3 cups chopped onions
1/3 cup reduced-fat sour cream
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 10 minutes. Remove broccoli florets from stems. Peel stems and cut into 1/4-in. slices; cut slices in half. Add florets and stems to potatoes; cook 10-12 minutes longer or until potatoes and broccoli are tender; drain , In a nonstick skillet coated with cooking spray, cook onions until tender. Drain potato mixture. Add onions, sour cream, salt and pepper; mash.

Nutrition Facts : Calories 119 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 413mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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

HERBED ALFREDO MASHED POTATOES



Herbed Alfredo Mashed Potatoes image

Mashed potatoes become rich and creamy with the addition of Classico® Fresh Alfredo sauce! An added punch of roasted garlic, fresh herbs, and a surprising crunch top off this family-pleasing potato casserole!

Provided by Classico

Categories     Trusted Brands: Recipes and Tips     Classico® Pasta Sauce

Time 45m

Yield 8

Number Of Ingredients 11

1 head fresh garlic
1 tablespoon olive oil
3 pounds gold potatoes, peeled and cubed
½ (15 ounce) jar Classico® Fresh Alfredo Sauce
½ cup milk
5 tablespoons butter, melted and divided
Salt and pepper to taste
2 eggs, beaten
½ cup chopped fresh Italian parsley
¼ cup chopped fresh chives
¼ cup panko bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 2-quart baking dish.
  • Cut off the top of the garlic head to expose the tops of the cloves. Place garlic on a sheet of foil and drizzle with olive oil. Seal the foil around the garlic. Roast until soft, about 25 minutes. Cool. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Place potatoes in large pot and cover with water. Set over high heat and bring to a boil. Simmer until the potatoes are fork tender, about 15 minutes. Drain; return to pot.
  • Pour the Classico® Fresh Alfredo sauce, milk, and 4 tablespoons of the melted butter into the pot. Using a hand mixer, mix the potatoes until they no longer have lumps.
  • Squeeze the soft roasted garlic into the potatoes; add salt and pepper to taste. Mix well.
  • Mix the beaten eggs into the potatoes. Reserve a tablespoon of the parsley and chives for topping, and stir the rest into the potatoes. Spread the potato mixture into the prepared baking dish.
  • Mix the panko with the remaining tablespoon melted butter; sprinkle evenly on top of the potatoes.
  • Bake until the potatoes are golden brown, about 25 minutes. Garnish with the remaining parsley and chives.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 37.7 g, Cholesterol 89 mg, Fat 14.8 g, Fiber 3 g, Protein 7.5 g, SaturatedFat 7.7 g, Sodium 306.1 mg, Sugar 1.4 g

MASHED POTATOES WITH HERBS



Mashed Potatoes with Herbs image

Try this version of mashed potatoes as an easy and aromatic adaptation of the holiday classic.For stiffer mashed potatoes, use only 1 cup milk or cream; for richer potatoes, add another 4 tablespoons butter.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 pounds russet, Yukon gold, or long white potatoes
2 tablespoons salt, plus more to taste
1 1/2 cups milk or cream
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 teaspoon freshly ground black pepper
1/3 cup chopped fresh herbs, such as parsley, dill or basil

Steps:

  • Peel potatoes, and cut them into 1/2-inch-thick slices. Place potatoes in a large saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place pan over high heat, and bring water to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with the tip of a knife. Drain potatoes in a colander.
  • Heat milk in a small saucepan over medium-high heat until it just comes to a simmer; reduce heat to low, and keep warm. Place a heat-proof bowl on top of a pan of simmering water. Using a potato ricer, press hot, drained potatoes into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
  • Stir in butter until completely melted and well incorporated. While stirring continuously, slowly pour in hot milk. Stir in fresh herbs, pepper, and salt to taste. Serve immediately.

HERBED BROCCOLI



Herbed Broccoli image

This is a fast and delicious way to prepare broccoli. In a pinch, you could use frozen broccoli although I prefer to use fresh when I can.

Provided by bert2421

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb broccoli, cut into flowerets
2 tablespoons vegetable oil or 2 tablespoons olive oil
1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1 clove garlic, finely minced
2 roma tomatoes, seeded and chopped

Steps:

  • Cook broccoli in 1" of boiling water.
  • (I used the stems, too.) Boil about 6 minutes until crisp tender; drain and set aside.
  • Heat oil in skillet over med heat.
  • Stir in remaining ingredients.
  • Heat about 1 minute, stirring often, until hot.
  • Add broccoli and toss gently.

Nutrition Facts : Calories 106.8, Fat 7.3, SaturatedFat 0.9, Sodium 329.9, Carbohydrate 9.3, Fiber 3.5, Sugar 2.8, Protein 3.6

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are the best choices for mashed potatoes, as they are starchy and have a fluffy texture.
  • Cook the potatoes thoroughly: The potatoes should be cooked until they are easily pierced with a fork. This will ensure that they are mashed smoothly.
  • Use a good quality cheese: A sharp cheddar cheese will give the mashed potatoes a rich and flavorful taste.
  • Add herbs and spices to taste: Experiment with different herbs and spices to create a unique flavor profile. Some good options include garlic powder, onion powder, paprika, and thyme.
  • Don't overmix the potatoes: Overmixing the potatoes will make them gluey. Mash them until they are just combined.

Conclusion:

Herbed broccoli mashed potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. They are creamy, cheesy, and packed with flavor. The addition of broccoli adds a pop of color and nutrition. These mashed potatoes are sure to be a hit with everyone at the table.

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