Broccoli-Cheese Mashed Potatoes start with wholesome ingredients and are a great way to get an extra serving of vegetables into your family. This family-friendly side dish is easily halved or doubled and is ready in just 20-minutes.
2lbsRusset or Yukon Gold potatoes, peeled and cut into 1-inch pieces
3cupsFresh Broccoli Florets
4tbspButter,softened
1/2cupMilk
1-1/2cupsShredded Cheddar Cheese
1tspSalt
1/2tspGround Black Pepper
1/2tspGarlic Powder
Instructions
In a 4- to 5-quart pot or Dutch add enough cold water to cover the potatoes with 1" above the potatoes, lightly salt the water, bring to a boil or medium-high heat, and reduce to a simmer over medium-low to low heat. If you start in hot water, they'll cook unevenly, with the outside falling apart before the inside is
Simmer for 10 to 15 minutes or until fork tender.
When the potatoes are nearly cooked (about 5 minutes remaining), add the broccoli florets to the pot and cook until softened. Dran the broccoli and potatoes, then return the hot, drained potatoes and broccoli to the hot pot.
Meanwhile, in a small saucepan, heat the milk and butter over low heat until hot but not boiling.
Mash the potatoes and broccoli with a potato masher or ricer until light and fluffy. Stir in the warm milk, cheddar cheese, salt, pepper, and garlic powder.
If needed, gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter and a sprinkling of extra cheese.