Boil potatoes in salted water for 15-20 minutes until fork-tender, then drain and cool slightly.

Blanch broccoli florets for 2-3 minutes in boiling water, then transfer to ice water.

Combine mashed potatoes, drained broccoli, cheddar cheese, and seasonings in a bowl. Mix until well combined.

Form mixture into small mounds and place on a parchment-lined baking sheet.

Bake at 425°F for 20-25 minutes until golden brown.

Cool slightly on baking sheet before serving.