Broccoli Mashed Potato Bake

Broccoli Mashed Potato Bake


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This recipe creates an amazing casserole with the subtle crunch of tender broccoli as well as the best blend of guilt-free cheeses. Save time and money and use leftover mashed potatoes if you have any on hand!

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Time needed

10 min preparation + 55 min cooking

Serving Size / Yield

8 servings


  • 2 lb. potatoes
  • 1/2 C. skim milk
  • 1/4 C. butter
  • 1 onion, finely chopped
  • 1/2 C. part-skim Ricotta cheese
  • 3/4 C. low-fat shredded cheddar cheese
  • 1/2 tsp. dill
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 3 C. chopped broccoli florets

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Preheat your oven to 375°F and grease the inside of a 2-qt. casserole dish. Place potatoes in a large pot and cover with lightly salted water. Bring to a boil and let cook for about 20 minutes. Drain and roughly mash with skim milk and butter, making sure not to over-mash. Add all ingredients except broccoli and mix well. Fold in the broccoli and transfer to your prepared casserole dish. Bake for 35 minutes. Let stand for five minutes before serving.

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