18 Creamy Potato and Broccoli Delicious Recipes

Craving something cozy, creamy, and packed with veggie goodness? Look no further! Whether you need a quick weeknight dinner or a hearty side dish, these 18 Creamy Potato and Broccoli Recipes are here to save the day. From cheesy bakes to velvety soups, each dish is a hug in a bowl—ready to delight your taste buds. Let’s dig in!

Creamy Potato and Broccoli Casserole

This comforting casserole combines tender potatoes, crisp broccoli, and a velvety cheese sauce for a dish that feels like a hug in every bite.

Ingredients:

• 2 lbs russet potatoes, peeled and thinly sliced (1/8-inch thick)
• 3 cups broccoli florets, chopped into bite-sized pieces
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Layer half the potatoes in the dish, then scatter broccoli evenly on top. Repeat with remaining potatoes.
3. In a saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute until bubbly. Gradually pour in milk, whisking constantly until smooth. Stir in cheddar cheese, garlic powder, onion powder, salt, and black pepper. Cook 3–4 minutes until thickened.
4. Pour sauce evenly over potatoes and broccoli. Sprinkle Parmesan cheese on top.
5. Cover with foil and bake 40 minutes. Uncover and bake 15–20 more minutes until potatoes are fork-tender and top is golden.

The magic here? The sauce soaks into the potatoes as they bake, making every layer rich and flavorful without dryness.

Tip: For extra crunch, broil the casserole for 2–3 minutes at the end—just keep an eye on it!

Cheesy Potato and Broccoli Soup

This creamy, comforting soup is packed with tender potatoes, fresh broccoli, and a velvety cheddar cheese sauce—perfect for chilly nights when you need a hug in a bowl.

Ingredients:

• 3 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2 cups whole milk
• 1 1/2 lbs Yukon Gold potatoes, peeled and diced
• 2 cups small broccoli florets
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions:

1. Melt 3 tbsp unsalted butter in a large pot over medium heat. Add diced onion and sauté for 5 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Pour in 3 cups chicken broth and 2 cups whole milk, then add diced potatoes. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally, until potatoes are fork-tender.
3. Reduce heat to low. Stir in broccoli florets, 2 cups cheddar cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Simmer for 5 more minutes until broccoli is bright green and tender.
4. Use a potato masher to lightly crush some potatoes for extra creaminess (or blend briefly with an immersion blender for a smoother texture).

The magic here? The potatoes thicken the soup naturally, while the sharp cheddar adds a rich tang—no flour needed! Serve with crusty bread for dunking.

Tip: For a smoky twist, swap half the cheddar for smoked Gouda.

Garlic Mashed Potatoes with Broccoli

This twist on classic mashed potatoes sneaks in tender broccoli for a pop of color and nutrition, while roasted garlic adds deep, savory flavor.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1 small head broccoli, cut into small florets (about 2 cups)
• 6 cloves garlic, peeled
• 1/2 cup whole milk, warmed
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Roast the garlic: Wrap garlic cloves in foil with 1 tsp olive oil. Bake at 400°F for 20 minutes until soft and golden.
2. Cook potatoes and broccoli: Boil potatoes in salted water for 12 minutes. Add broccoli florets and cook 3 more minutes until both are fork-tender. Drain.
3. Mash: Return potatoes and broccoli to the pot. Add roasted garlic, warmed milk, butter, 1 tsp salt, and 1/2 tsp black pepper. Mash until creamy but slightly chunky.
4. Finish: Stir in Parmesan (if using). Taste and adjust seasoning.

The roasted garlic melts into the mash for a mellow sweetness, while the broccoli adds just enough texture to keep things interesting.

Tip: For extra richness, swap half the milk for sour cream or cream cheese.

Broccoli and Potato Au Gratin

This creamy, veggie-packed twist on classic au gratin is comfort food at its finest—layered with tender potatoes, crisp-tender broccoli, and a golden cheese crust.

Ingredients:

• 1 1/2 lbs Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 2 cups small broccoli florets
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese, divided

Instructions:

1. Preheat oven to 375°F. Butter a 2-quart baking dish.
2. In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook 1 minute. Gradually whisk in 1 1/2 cups milk and 1/2 cup heavy cream until smooth. Stir in 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Simmer 3–4 minutes until thickened. Remove from heat; stir in 1 cup cheddar cheese until melted.
3. Layer half the potatoes in the dish, then half the broccoli. Pour half the cheese sauce over top. Repeat layers, ending with sauce. Cover with foil and bake 40 minutes.
4. Uncover, sprinkle with remaining 1/2 cup cheddar, and bake 15–20 minutes until bubbly and golden. Let rest 10 minutes before serving.

The magic here? The broccoli stays bright and slightly crisp, balancing the rich, velvety potatoes—no mushy veggies in sight!

Tip: For extra crunch, sprinkle buttery breadcrumbs over the cheese topping before the final bake.

Roasted Potato and Broccoli Medley

This Roasted Potato and Broccoli Medley is a fuss-free side dish that turns humble veggies into crispy, caramelized perfection—ideal for weeknights or impressing guests.

• 1 lb baby potatoes, halved
• 3 cups broccoli florets
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp grated Parmesan (optional)

1. Preheat oven to 425°F. On a large baking sheet, toss potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Roast for 15 minutes.
2. Add broccoli florets to the tray. Drizzle with remaining 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Toss to coat.
3. Return to oven and roast 15–20 minutes, until potatoes are fork-tender and broccoli edges are crispy. Sprinkle with Parmesan if using.

The smoky paprika and garlic create a bold flavor, while roasting broccoli at high heat keeps it vibrant yet crisp. Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely!

Potato and Broccoli Stuffed Peppers

These stuffed peppers are a hearty, veggie-packed twist on the classic—creamy potatoes and tender broccoli mingle with melty cheese for a satisfying bite.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups diced Yukon gold potatoes (1/2-inch pieces)
• 2 cups small broccoli florets
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Place peppers cut-side-up in a baking dish.
2. Toss potatoes and broccoli with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread on a sheet pan and roast for 20 minutes until potatoes are tender.
3. Fill peppers with the roasted veggie mix, then top with cheddar and Parmesan. Bake for 15 minutes until cheese is bubbly and peppers soften.

The smoky paprika and double-cheese combo gives these peppers a cozy, almost gratin-like richness—without the heaviness. Perfect for a meatless meal that still feels indulgent!

Tip: For extra crispiness, broil the stuffed peppers for 1–2 minutes at the end (watch closely!).

Broccoli and Potato Frittata

This hearty frittata is packed with tender potatoes and crisp broccoli, making it perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients:

• 1 medium russet potato, diced into 1/2-inch cubes
• 1 1/2 cups small broccoli florets
• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1/4 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced potato and cook for 8–10 minutes, stirring occasionally, until tender.
2. Add the broccoli florets and cook for another 3 minutes, just until bright green.
3. In a bowl, whisk together the 6 eggs, 1/4 cup milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Pour the mixture over the potatoes and broccoli, tilting the pan to distribute evenly.
4. Sprinkle the 1/4 cup cheddar cheese on top, then transfer the skillet to the oven. Bake for 15–18 minutes until the eggs are set and the edges are lightly golden.

The crispy potato base adds a satisfying texture, while the melted cheese ties everything together in every bite.

Tip: Let the frittata rest for 5 minutes before slicing—it helps the layers hold together beautifully.

Loaded Potato and Broccoli Skins

These crispy potato skins are stuffed with cheesy broccoli and all the fixings—a crowd-pleasing appetizer or hearty snack that’s way more exciting than plain old spuds.

Ingredients:

• 4 medium russet potatoes (about 8 oz each), scrubbed
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1 cup small broccoli florets, finely chopped
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 2 tbsp cooked crumbled bacon
• 1 tbsp chopped fresh chives
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil and 1/2 tsp salt, then bake directly on the rack for 50–60 minutes until tender. Cool 10 minutes.
2. Halve potatoes lengthwise and scoop out flesh, leaving 1/4-inch-thick shells. Brush insides with remaining 1 tbsp olive oil, sprinkle with 1/4 tsp salt, and bake cut-side up for 10 minutes until crisp.
3. Meanwhile, steam broccoli florets for 3 minutes until bright green. Pat dry, then mix with cheddar, sour cream, bacon, chives, garlic powder, pepper, and remaining 1/4 tsp salt.
4. Divide filling among potato skins, return to oven, and bake 8–10 minutes until cheese melts. Serve warm.

The contrast of the crunchy shell, creamy filling, and salty bacon hits every texture note—plus, sneaking in veggies has never been tastier.

Tip: For extra-crispy skins, broil for the last 1–2 minutes (watch closely!).

Potato and Broccoli Chowder

This creamy, veggie-packed chowder is comfort in a bowl—hearty enough for dinner but simple enough for a weeknight.

Ingredients

• 3 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 3 cups low-sodium vegetable broth
• 2 cups whole milk
• 1 lb Yukon Gold potatoes, diced
• 2 cups small broccoli florets
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• ½ cup shredded sharp cheddar cheese

Instructions

1. Melt 3 tbsp unsalted butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in 2 cloves minced garlic and cook for 30 seconds.
2. Sprinkle 3 tbsp flour over the onions and stir for 1 minute to make a paste. Slowly whisk in 3 cups vegetable broth and 2 cups milk until smooth.
3. Add diced potatoes, 1 tsp dried thyme, 1 tsp salt, and ½ tsp black pepper. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.
4. Stir in broccoli florets and cook for 5 more minutes until tender. Turn off heat and stir in ½ cup cheddar cheese until melted.

The secret here? A touch of cheddar stirred in at the end—it adds a rich depth without overpowering the veggies.

Tip: For extra creaminess, swap half the milk for heavy cream.

Broccoli and Potato Hash Browns

These crispy, veggie-packed hash browns are the perfect way to sneak in some greens while keeping breakfast hearty and satisfying.

Ingredients:

• 2 cups shredded russet potatoes (about 1 large potato, squeezed dry)
• 1 cup finely chopped broccoli florets
• 2 tbsp grated Parmesan cheese
• 1 tbsp cornstarch
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (divided)

Instructions:

1. In a large bowl, combine shredded potatoes, chopped broccoli, Parmesan, cornstarch, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.
2. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening each into a 1/2-inch thick patty. Cook 4–5 minutes per side until deeply golden and crisp, adding remaining 1 tbsp oil when flipping.
3. Transfer to a paper towel-lined plate to drain. Serve immediately.

The cornstarch and Parmesan create an extra-crunchy crust that holds the tender broccoli and potatoes together beautifully—no egg binder needed!

Tip: For extra crispiness, press the shredded potatoes in a clean kitchen towel to remove as much moisture as possible before mixing.

Creamy Potato and Broccoli Bake

This cozy bake combines tender potatoes and crisp broccoli in a rich, cheesy sauce—comfort food at its simplest and most satisfying.

Ingredients:

• 2 lbs russet potatoes, peeled and thinly sliced (1/8-inch thick)
• 3 cups broccoli florets (about 1 small head)
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Layer the sliced potatoes evenly in the dish, then scatter broccoli florets on top.
3. In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute until bubbly. Gradually pour in 2 cups milk, whisking constantly until smooth. Stir in 1 cup cheddar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/4 tsp black pepper. Cook for 3–4 minutes until thickened.
4. Pour sauce evenly over the potatoes and broccoli. Sprinkle 1/4 cup Parmesan on top.
5. Cover with foil and bake for 40 minutes. Uncover and bake 15–20 more minutes until bubbly and golden.

The magic here? The sauce soaks into the potatoes as they bake, making every bite creamy without being heavy. A sprinkle of Parmesan adds just the right salty crunch.

Tip: For extra browning, broil for 1–2 minutes at the end—just keep an eye on it!

Broccoli and Potato Pancakes

These crispy, veggie-packed pancakes are a sneaky way to get greens on the table—kids won’t even notice!

Ingredients:

• 2 cups shredded russet potatoes (about 1 large potato, squeezed dry)
• 1 cup finely chopped broccoli florets
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine shredded potatoes, chopped broccoli, Parmesan, egg, flour, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly coated.
2. Heat 2 tbsp olive oil in a skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening each into a 1/2-inch-thick pancake. Cook for 3–4 minutes per side until golden and crisp.
3. Transfer to a paper towel-lined plate to drain. Repeat with remaining mixture, adding more oil if needed.

The Parmesan adds a savory depth that balances the earthy broccoli, while the potatoes guarantee that perfect crispy edge. Serve with a dollop of sour cream or applesauce for a fun twist!

Tip: For extra-crisp pancakes, press the shredded potatoes in a clean towel to remove as much moisture as possible before mixing.

Potato and Broccoli Shepherd’s Pie

This veggie-packed twist on classic shepherd’s pie swaps in creamy mashed potatoes and tender broccoli for a cozy, satisfying bite.

Ingredients

• 2 lbs russet potatoes, peeled and cubed
• 3 cups broccoli florets, chopped small
• 1/2 cup whole milk
• 4 tbsp unsalted butter, divided
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 cup vegetable broth
• 1/2 cup shredded cheddar cheese
• 1 tsp salt, divided
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F. Boil potatoes in salted water until fork-tender, about 15 minutes. Drain, then mash with milk, 2 tbsp butter, and 1/2 tsp salt until smooth.
2. Meanwhile, melt remaining 2 tbsp butter in a skillet over medium heat. Sauté onion for 3 minutes until soft, then add garlic, tomato paste, thyme, smoked paprika, and remaining 1/2 tsp salt. Cook for 1 minute until fragrant.
3. Add broccoli and vegetable broth to the skillet. Cook for 5 minutes, stirring occasionally, until broccoli is bright green but still crisp. Remove from heat.
4. Spread broccoli mixture in a greased 9×9″ baking dish. Top with mashed potatoes, sprinkle with cheddar, and bake for 20 minutes until bubbly and golden.

The crispy cheese layer and herbed broccoli filling make this feel indulgent while keeping it wholesome. Tip: For extra texture, rough up the potato topping with a fork before baking.

Broccoli and Potato Stir-Fry

This hearty stir-fry combines crispy potatoes and tender broccoli in a savory garlic-soy glaze—it’s a veggie-packed side or light meal that comes together in one pan!

Ingredients:

• 2 medium russet potatoes, diced into ½-inch cubes
• 2 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• ½ tsp red pepper flakes
• ½ tsp salt
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add the diced potatoes and ½ tsp salt, stirring to coat. Cook for 10–12 minutes, flipping occasionally, until golden and crisp.
2. Push potatoes to one side; add 1 tbsp vegetable oil and the broccoli florets. Stir-fry for 3–4 minutes until bright green but still crisp.
3. Add 3 cloves minced garlic, 2 tbsp soy sauce, 1 tbsp maple syrup, and ½ tsp red pepper flakes. Toss everything together for 1–2 minutes until the sauce glazes the veggies.
4. Remove from heat and sprinkle with sesame seeds if using.

The magic here? The potatoes get crispy-edged while soaking up the sweet-spicy sauce—no soggy spuds allowed!

Tip: For extra crunch, swap russet potatoes with diced sweet potatoes and roast them first for 15 minutes before stir-frying.

Potato and Broccoli Quiche

This hearty quiche combines tender potatoes and crisp broccoli in a creamy custard—perfect for brunch or a cozy weeknight dinner.

Ingredients:

• 1 refrigerated pie crust (or homemade)
• 1 cup diced Yukon Gold potatoes (1/4-inch cubes)
• 1 cup small broccoli florets
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and prick the bottom with a fork. Blind bake for 10 minutes, then set aside.
2. Heat olive oil in a skillet over medium. Add potatoes and cook for 8 minutes, stirring occasionally, until slightly softened. Add broccoli and cook 2 more minutes. Spread mixture into the crust.
3. Whisk eggs, milk, salt, and pepper in a bowl until smooth. Pour over the veggies, then sprinkle cheddar cheese on top.
4. Bake at 375°F for 35–40 minutes, until the center is set and the top is lightly golden. Cool 10 minutes before slicing.

The potatoes add a comforting heartiness to this quiche, while the broccoli keeps it fresh and vibrant—no soggy bottoms here!

Tip: For extra flavor, sauté a minced garlic clove with the veggies.

Broccoli and Potato Gratin

This creamy, cheesy gratin turns humble broccoli and potatoes into a showstopping side dish—perfect for impressing guests or just treating yourself.

Ingredients:

• 1 lb Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 2 cups broccoli florets, chopped into bite-sized pieces
• 1 1/2 cups heavy cream
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 375°F. Grease a 9×9-inch baking dish.
2. Layer half the potatoes in the dish, followed by all the broccoli. Top with remaining potatoes.
3. In a saucepan, warm 1 1/2 cups heavy cream, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg over medium heat until steaming (do not boil). Pour evenly over the vegetables.
4. Sprinkle 1 cup Gruyère and 1/2 cup Parmesan over the top. Cover with foil and bake for 30 minutes.
5. Uncover and bake another 20 minutes until bubbly and golden brown. Let rest 10 minutes before serving.

The nutmeg and Gruyère add a subtle warmth that makes this gratin feel extra luxurious—ideal for holiday dinners or cozy Sunday suppers.

Tip: For crispier edges, broil for 2–3 minutes at the end (watch closely!).

Potato and Broccoli Stuffed Shells

These creamy, veggie-packed stuffed shells are comfort food at its finest—loaded with tender potatoes, broccoli, and gooey cheese in every bite.

Ingredients:

• 12 oz jumbo pasta shells (about 24 shells)
• 2 cups russet potatoes, peeled and diced into ½-inch cubes
• 2 cups small broccoli florets
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente. Drain and set aside.
2. In a pot of boiling water, cook potatoes for 8 minutes. Add broccoli and cook 2 more minutes until tender. Drain well.
3. In a bowl, mash the potatoes slightly. Stir in ricotta, ½ cup mozzarella, Parmesan, garlic powder, salt, and black pepper. Fold in broccoli.
4. Spread marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with the potato-broccoli mixture and arrange in the dish. Drizzle with olive oil and top with remaining ½ cup mozzarella.
5. Bake at 375°F for 20 minutes until bubbly and golden.

The mashed potato filling makes these shells extra hearty, while the broccoli adds a fresh pop of color and texture. Perfect for a meatless meal that still feels indulgent!

Tip: For crispier cheese, broil for the last 2 minutes—just keep an eye on it!

Broccoli and Potato Croquettes

These crispy, veggie-packed croquettes are the perfect way to sneak greens into a crowd-pleasing snack—great for lunchboxes or appetizers!

Ingredients:

• 2 cups mashed potatoes (cooled)
• 1 1/2 cups finely chopped steamed broccoli
• 1/3 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup panko breadcrumbs
• 3 tbsp olive oil (for frying)

Instructions:

1. In a bowl, mix mashed potatoes, broccoli, Parmesan, egg, flour, garlic powder, salt, and pepper until combined.
2. Scoop 2-tbsp portions of the mixture, roll into logs, and coat evenly in panko breadcrumbs.
3. Heat olive oil in a skillet over medium heat. Fry croquettes in batches for 3–4 minutes per side until golden and crisp.
4. Transfer to a paper towel-lined plate to drain excess oil.

The secret here? Steaming the broccoli just enough to soften it keeps these croquettes tender inside while the panko gives them an extra-crunchy shell.

Tip: For a baked version, arrange breaded croquettes on a parchment-lined tray, spray with oil, and bake at 400°F for 20 minutes, flipping halfway.

Conclusion

With 18 creamy, comforting potato and broccoli recipes, there’s something here for every home cook! Whether you’re craving a cozy soup, a hearty casserole, or a quick weeknight side, these dishes are sure to delight. Try one (or a few!) and let us know your favorites in the comments. Loved this roundup? Share the deliciousness on Pinterest so others can enjoy it too. Happy cooking!