| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds small potatoes (recommended: Yukon gold)
- 1 small head broccoli
- 1 cup whole milk
- 2 tablespoons butter
- 1 1/2 cups shredded sharp Cheddar
- Salt and freshly ground black pepper
Instructions
- 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
| Serving Size | 1 of 4 servings |
| Calories | 304 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 32 mg |
| Sodium | 846 mg |
Reviews
However the reasons I only gave it 3 ⭐️ is as follows:
1. Depending on the actual amounts of potatoes add milk or cream in small amounts, until you get the consistency you like. I dumped and got runny potatoes and had to thicken them with some instant.
2. Really bland! Like others said use sour cream, garlic, other seasonings, but needs a punch for sure!
3. Really, really drain and dry broccoli good or that will contribute to soupy potato issue and be sure not to overcook or you’ll have potatoes fit for St. Patrick’s Day (green).
I will attempt this recipe/method or mashing broccoli and potatoes together, but make the above adjustments.
I did make this with the pork chops and the timing she lined up went well to get both done, not in 30 minutes, but within a reasonable amount of time.