Start by bringing a large pot of water to a boil. Add your potatoes, and let them cook until they're tender, about 15-20 minutes. Drain the potatoes and ensure they are completely dry—this is key for crispiness.

While the potatoes are boiling, bring another pot of water to a boil. Blanch the broccoli florets for 2-3 minutes, then plunge them into ice water. Drain and chop finely.

In a large bowl, combine the mashed potatoes, chopped broccoli, grated cheddar cheese, salt, and pepper. Mix until well-blended.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Form mounds of the mixture onto the sheet and create a thumb indentation in each mound.

Place a broccoli floret into each indentation and sprinkle with cornstarch or breadcrumbs.

Bake for 20-25 minutes until golden brown and crispy. Flip halfway through for even browning.