Creamy Mashed Potatoes with Garlic Butter Broccoli

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients

For the Mashed Potatoes

2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cubed
4 tablespoons butter
½ cup whole milk, warmed
¼ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
Optional: 2 tablespoons sour cream for extra creaminess

For the Garlic Butter Broccoli

1 large head broccoli, cut into florets
2 tablespoons butter, melted
2 cloves garlic, minced
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
Optional: ¼ teaspoon red pepper flakes
Optional: freshly grated Parmesan cheese

Instructions

Step 1: Cook the Potatoes

Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain thoroughly and return them to the hot pot for 1–2 minutes to remove excess moisture.

Step 2: Make the Mashed Potatoes

Add butter to the potatoes and mash until smooth. Gradually pour in the warm milk and heavy cream while mashing. Season with salt and pepper. For extra richness, stir in sour cream. Keep warm.

Step 3: Prepare the Broccoli

Preheat the oven to 425°F (220°C). In a large bowl, toss broccoli florets with olive oil, melted butter, garlic, salt, pepper, and red pepper flakes if using.

Step 4: Roast the Broccoli

Spread the broccoli on a baking sheet in a single layer. Roast for 15–18 minutes, turning once halfway through, until tender and lightly browned around the edges.

Step 5: Assemble and Serve

Spoon the creamy mashed potatoes onto serving plates. Create a small well in the center and add a little melted butter if desired. Arrange the roasted broccoli alongside the potatoes and sprinkle with Parmesan cheese.