6 servings (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid. Return potatoes and liquid to pan; mash with a potato masher until slightly chunky.

Step 3

Add chopped broccoli and next 6 ingredients (broccoli through sour cream) to pan, and stir well. Spoon potato mixture into an 11- x 7-inch baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.

Ratings & Reviews

cindycook's Review

January 19, 2015
Easy to make. Thanks to the other reviewers, I decided to add one chopped poblano chile, and increase the cayenne and onions. I subbed broccoli stalks and baby yellow potatoes I had on hand. Appears to be a good recipe to throw in what you need to use up.

DoggieMom's Review

December 18, 2012
If you like bland and boring, this is the recipe for you!

Atalante's Review

January 06, 2012
This was decent, but kind of bland - even though I made sure to add salt (omitted in the recipe for some reason) and I doubled the cayenne. We kicked it up with old bay, salsa, or hot sauce. I also doubled the vegetables, because the amount of broccoli called for in the recipe just seemed really small in relation to the potatoes (a measured 2lbs). This was a crowd-pleaser, though, and very easy, so I'm willing to sit and tweak it a bit for us.

VegHead2's Review

September 17, 2011
My wife and I have been cooking this for years - we love it. We put in extra broccoli and cayenne pepper. It is a great veg casserole that you can make ahead. The left overs are even better!