This easy Broccoli Potato Casserole combines two classic sides and turns them into one super side dish. It’s loaded with broccoli, bacon, cheese, and, of course, mashed potatoes, this broccoli mashed potato bake is an easy to make unique side dish that everyone will love.
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Do you love mashed potatoes? Of course, you do. They’re rich, creamy, and you can put all kinds of great additions in them. Do you also love broccoli? If you answered yes to both of these questions, then I have the perfect side dish for you — this potato and broccoli casserole!
It takes everything we love about both of these classic sides and, well, mashes them together into one side dish that pulls double duty as a side and a casserole. Don’t worry, this isn’t a bland recipe. I didn’t stop at the classic milk and butter when it comes to the mashed potatoes part of this bake. Oh, no.
Inside this absolutely delicious super side, you’ll find broccoli, bacon, cheddar cheese, green onions, and cream cheese along with the classic milk and butter. Oh yeah, I went all the way with this dish.
If you love the mashup of potatoes and broccoli you’ve got to try this Potato Broccoli Cheese Soup next!
Why You Will Love This Broccoli Mashed Potatoes Recipe
- Delicious Variation on Loaded Baked Potatoes. We’re adding cheese, bacon, green onions, and even cooked broccoli to make the best side dish you have ever eaten. I’m going on record with that.
- Great for Crowds. I love casserole side dishes for meals! They’re easy to make and perfect to feed a hungry group or a bunch of guests, just like this broccoli rice casserole!
- Versatile. It’s easy to change up the flavors and it goes with a wide range of dishes, making it the perfect addition to your regular menu rotation.
Ingredients
- Large Potatoes: Russet potatoes work best.
- Butter and Milk: Those classic mashed potato ingredients that add flavor and help create that creamy consistency.
- Cheeses: Cream cheese is mixed into the mashed potatoes for flavor and consistency and cheddar cheese is used for layering the casserole.
- Broccoli: Use fresh broccoli, cooked ahead of time. I like to blanch it in boiling water so that it is still a bit crunchy and won’t end up overly soft after baking in the oven.
- Bacon: Cooked until crispy and crumbled. It adds that savory and smoky flavor everyone loves.
- Green Onions: For a splash of color and depth of flavor.
- Seasoning: All you need is some garlic salt and black pepper.
- Sour cream: It’s totally optional but I love adding a dollop on top for serving for the ultimate loaded baked potato effect.
For the full ingredient list along with quantities of each one, scroll down the page to the recipe card.
Variations
This broccoli and potato casserole can totally be changed up. That being said, you can change out a few things or simply add them to create a version of this bake that is uniquely your own.
- Swap the Bacon: Ham works wonderfully in this casserole. It’s even great with shredded rotisserie chicken, leftover chicken, or shredded pork to turn it into a main dish casserole.
- Use Different Cheeses: Colby jack, Swiss slices, and even taco cheese would work in this dish. Let your creativity guide you and see what happens.
- Make It Spicy: Add in some hot green chilies and use pepper jack cheese for a spicy kick.
- Vegetarian: You can easily skip the bacon to make this broccoli potato cheese casserole meatless.
How to Make Broccoli Mashed Potato Bake
To get started, gather all your ingredients, preheat your oven to 400° F, and spray a 3 quart baking dish with non-stick spray. Here’s the steps!
- Step 1: Cook the potatoes. Boil the potatoes in a large pot of water until they’re tender. Drain and return to pan.
- Step 2: Mash. Mash the potatoes in the pot with a potato masher. Add the butter, milk, cream cheese, garlic salt, and pepper. Mix well.
- Step 3: Assemble. Add the mashed potatoes to your prepared baking dish. Top with a cup of cheese, the broccoli, crumbled bacon, green onions, and end with the remaining cup of cheese.
- Step 4: Bake. Place the casserole in the oven to bake for 15-20 minutes or until the cheese is melted. Season with salt and pepper, and serve with sour cream.
Expert Tips
- Salt Your Cooking Water: Potatoes need lots of salt and I find salting the cooking water is a great way to add flavor without needing to add too much salt at the end.
- Store: Store leftovers in the refrigerator in an airtight container for up to three days in the freezer for up to two months. Potatoes don’t generally freeze well, however, the fat from the milk and butter will ensure that this bake defrosts and reheats well.
- Make Ahead: You can make the mashed potatoes and assemble the casserole the night before. Cover it well and refrigerate overnight. The next day, allow the dish to sit at room temperature for 30 minutes and then bake as directed until bubbly. You may need to cook a bit longer since everything is cold.
Serving Suggestions
As a side, this potato broccoli casserole goes well with just about anything!
For weeknight dinners, it’s great with chicken, beef, and pork dishes. We especially love it with this slow cooker chuck roast, air fryer frozen steak fingers, and fried chicken drumsticks.
You can also enjoy it for holidays and special occasions along with roasted turkey, baked ham, sweet potato casserole, and this raspberry pretzel salad.
Give This Potato Broccoli Mash a Try
With broccoli, mashed potatoes, and all the mashed potato add-ins you can think of, this bake is the ultimate side dish. It’s also super easy to make, which is a huge bonus. The delicious flavor and incredibly easy prep and cooking of this recipe make it a winner for parties, potlucks, holiday gatherings, and even weeknight dinners. Give it a try. I’m sure you and your family will love it.
More of the Best Potato Recipes
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Cheesy Broccoli Potato Casserole
Ingredients
- 3 large potatoes, peeled, cut into 8 pieces
- 4 tbsp butter
- ¼ cup milk
- 4 oz cream cheese
- 4 cups broccoli, cooked
- 6 strips bacon, cooked, crispy
- 2 cups cheddar cheese, shredded
- ¼ cup green onions, sliced
- 1 tsp garlic salt
- ½ tsp pepper
Instructions
- Preheat oven to 400° and spray a 3 quart baking dish with non-stick spray.
- Boil potatoes in water until tender. Drain and return to pan.
- Mash potatoes in pot and add butter, milk, cream cheese, garlic salt, and pepper. Mash until combined.
- Add potatoes to prepared baking dish, followed by 1 cup of cheese, broccoli, crumbled bacon, green onions, and the remaining 1 cup of cheese.
- Bake in the oven for 15-20 minutes or until the cheese is melted.
- Carefully remove from oven and enjoy.
Notes
- Salt Your Cooking Water: Potatoes need lots of salt and I find salting the cooking water is a great way to add flavor without needing to add too much salt at the end.
- Store: Store leftovers in the refrigerator in an airtight container for up to three days in the freezer for up to two months. Potatoes don’t generally freeze well, however, the fat from the milk and butter will ensure that this bake defrosts and reheats well.
- Make Ahead: You can make the mashed potatoes and assemble the casserole the night before. Cover it well and refrigerate overnight. The next day, allow the dish to sit at room temperature for 30 minutes and then bake as directed until bubbly. You may need to cook a bit longer since everything is cold.
I made this tonight for dinner. It was easy to make and very delicious. I will definitely be making this again. A whole new twist on mashed potatoes. It was a big hit. Thank you ladies for this amazing recipe.
Thank you so much for sharing Tina! We are so glad you enjoyed this recipe and that it was a big hit with your family. 🙂