Broccoli and Cheddar Potato Bake

Broccoli and Cheddar Mashed Potato Bake

Total Time:
40 mins
Prep Time:
15 mins
Cook Time:
25 mins
8 servings
Dish Size:
2 Quart
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November 19, 2015
Tara’s Tidbits®

Making this with 4 cups of fresh mashed potatoes is even better, but obviously time consuming. This recipe is easy to make and can be made hours in advance or even a day ahead of time and then chilled. Simply allow 15 additional minutes in the oven if starting from a chilled state. 


  • 4 cups prepared instant mashed potatoes
  • 2 tablespoons butter or margarine
  • 1/2 cup chopped yellow onion
  • 1 teaspoon minced garlic
  • 2 1/2 cups chopped broccoli, thawed if frozen
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Cheddar cheese


  1. Preheat oven to 400 degrees. Prepare instant mashed potatoes according to package directions, and place in a 2 quart temp-tations® baking dish.
  2. In a large skillet, saute butter, onion and garlic for 3 minutes, or until softened. 
  3. Add broccoli and cook 2 minutes longer or until crisp and tender.
  4. Pour broccoli mixture over mashed potatoes in baking dish and add milk, Parmesan cheese, salt, and pepper. Stir all until combined, smooth and creamy.
  5. Top with Cheddar cheese and bake 20-25 minutes or until the cheese is lightly browned. Serve hot. 
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