Peel and chop the potatoes into cubes. Boil in salted water for about 15 minutes until fork-tender. Drain and let steam dry.

Blanch broccoli in boiling water for 2–3 minutes, then plunge into ice water to stop cooking.

In a bowl, combine mashed potatoes, chopped broccoli, cheddar cheese, salt, and pepper. Mix until cohesive.

Shape the mixture into small mounds, about 1.5 inches in diameter. Optionally press a broccoli floret into each mound.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment and arrange the bites. Bake for 20–25 minutes until golden and crispy.

Allow the bites to cool slightly before serving with dipping sauces.