There’s something about crispy, cheesy potatoes that just hits the spot every time. And when you throw in some broccoli and a generous sprinkle of cheddar? Game. Changer. These Broccoli Cheddar Smashed Potatoes are the perfect mix of crunchy, creamy, and cheesy goodness—all in one irresistible bite.

They’re easy enough for a weeknight dinner yet fancy enough to serve as a side dish for special occasions. Plus, they sneak in some broccoli, so you can feel a little better about eating a plate full of cheesy potatoes (balance, right?). Whether you’re looking for a fun twist on classic mashed potatoes or just need an excuse to eat more cheese, this recipe is for you.

Why You’ll Love This Recipe

Crispy & Cheesy: The best of both worlds—crispy on the outside, fluffy on the inside, and loaded with gooey melted cheddar.

Easy to Make: No fancy techniques required. Just boil, smash, and bake!

Veggie-Packed: Broccoli adds a little nutrition boost (without taking away from the cheesy deliciousness).

Perfect Side Dish: Pairs well with just about anything—steaks, chicken, or even a simple salad.

Customizable: Add your favorite seasonings, swap the cheese, or throw in some bacon for extra flavor.

Ingredients in Broccoli Cheddar Smashed Potatoes

Baby Potatoes: The star of the show! Small potatoes like Yukon Gold or red potatoes work best because they get super crispy when smashed.

Broccoli: Finely chopped and slightly steamed so it blends right in with the cheesy goodness.

Cheddar Cheese: Sharp cheddar melts beautifully and adds that rich, cheesy flavor we all love.

Butter: For that golden, crispy texture and extra flavor.

Garlic Powder: Adds a warm, garlicky kick that pairs perfectly with the potatoes.

Salt & Black Pepper: A simple seasoning combo to enhance all the flavors.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Broccoli Cheddar Smashed Potatoes

Boil the Potatoes: In a large pot, boil the potatoes until fork-tender. Drain and let them cool slightly.

Steam the Broccoli: While the potatoes cook, steam the broccoli until slightly tender. Chop it finely.

Smash the Potatoes: Preheat your oven to 425°F (218°C). Place the boiled potatoes on a baking sheet and gently smash each one with the back of a spoon or potato masher.

Season and Bake: Brush the smashed potatoes with melted butter, then sprinkle with garlic powder, salt, and pepper. Bake for 20-25 minutes until crispy.

Add the Cheese & Broccoli: Remove from the oven, sprinkle the potatoes with cheddar cheese and chopped broccoli, then bake for another 5 minutes until the cheese is melted.

Serve & Enjoy: Garnish with fresh herbs if desired, and dig in while they’re hot and cheesy!

How to Serve Broccoli Cheddar Smashed Potatoes

With a Protein: These potatoes make the perfect side for grilled steak, roasted chicken, or baked salmon.

Dipped in Sauce: Ranch, sour cream, or even a spicy aioli take these to the next level.

As a Snack: These are so good, you might just eat them straight off the tray—no main dish needed!

Additional Tips

Use Small Potatoes: The smaller the potatoes, the crispier they’ll get when smashed.

Make It Extra Crispy: After smashing, drizzle with a little more butter or olive oil before baking.

Switch Up the Cheese: Try Monterey Jack, Gouda, or even Parmesan for a different cheesy twist.

Meal Prep Friendly: You can boil the potatoes ahead of time and finish baking them later for a quicker meal.

FAQ

Q1: Can I use frozen broccoli?
A1: Yes! Just thaw and drain it well before adding it to the potatoes.

Q2: What’s the best way to reheat these?
A2: Reheat in the oven at 375°F for 10 minutes to keep them crispy. Avoid microwaving, as they can get soggy.

Q3: Can I make these ahead of time?
A3: Yes! Boil and smash the potatoes, then refrigerate. When ready to serve, season, bake, and add cheese.

Q4: Do I have to use cheddar?
A4: Nope! You can use any melty cheese you like.

Q5: Can I add bacon?
A5: Absolutely! Crumbled bacon on top makes these even better.

Q6: What’s the best type of potato to use?
A6: Baby Yukon Golds or red potatoes work best for smashing and crisping up nicely.

Q7: How can I make these dairy-free?
A7: Swap the butter for olive oil and use dairy-free cheese or nutritional yeast.

Q8: Can I air-fry them instead?
A8: Yes! Air fry at 400°F for about 15-20 minutes, then add cheese and cook for another 2 minutes.

Q9: Can I use larger potatoes?
A9: You can, but they won’t get as crispy. If using larger potatoes, cut them into smaller pieces before smashing.

Q10: What herbs go well with these?
A10: Chives, parsley, or rosemary all complement the flavors beautifully.

Final Thoughts

If you love crispy potatoes and melty cheese, these Broccoli Cheddar Smashed Potatoes are about to become your new obsession. They’re easy, flavorful, and make the perfect side dish (or snack—you do you!). Whether you’re serving them up for dinner or just treating yourself, one thing’s for sure: you won’t be able to stop at just one!

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