Begin by peeling and chopping your red-skinned potatoes into even chunks, about 1 to 2 inches in size. Place them in a large pot and cover with cold water, adding a pinch of salt.

Bring the pot of potatoes to a boil over medium-high heat. Once boiling, reduce heat to medium and cook for 15 to 20 minutes, or until fork-tender.

In the last 5 minutes of boiling, add the fresh broccoli florets to the pot. Cook until bright green and tender-crisp.

Carefully drain the potatoes and broccoli in a colander, then return them to the pot. Mash until smooth and creamy.

Add softened butter, sour cream, and warm milk to the mashed potatoes and broccoli. Stir in onion powder and cheddar cheese until well combined.

Taste and season with salt and freshly ground black pepper. Adjust more warm milk as needed for creaminess.

Transfer to a serving dish and garnish with extra cheddar cheese or fresh herbs. Serve hot.