BROCCOLI AND CHEESE SMASHED POTATOES

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Broccoli and Cheese Smashed Potatoes image

This is a Rachel Ray recipe I found on foodnetwork.com. Haven't tried it myself yet, but it sounds delish! Several reviewers advised they used different flavored cheeses with good results, so experiment with what you have. Also be advised this is a dish best eaten the same day it is prepared, as the broccoli tends to get mushy and strong-flavored after day one.

Provided by LittleJo

Categories     Mashed Potatoes

Time 45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs potatoes (Yukon Gold recommended)
1 head broccoli
1 cup whole milk
2 tablespoons butter
1 1/2 cups grated sharp cheddar cheese
salt and pepper

Steps:

  • Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.

Nutrition Facts : Calories 441.7, Fat 22.5, SaturatedFat 13.8, Cholesterol 65.9, Sodium 400.4, Carbohydrate 43.3, Fiber 7.7, Sugar 7.2, Protein 20.3

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