Prep 25 mins
Cook 20 mins
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.
- 680.38 g potatoes (Yukon Gold recommended)
- 1 head broccoli
- 236.59 ml whole milk
- 29.58 ml butter
- 354.88 ml grated sharp cheddar cheese
- salt and pepper
- 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.
This was a snap to make and delicious to boot. I will, however, add a clove or two of garlic to the potatoes next time. Love garlic. Made for New Kids on the Block Tag Game. :)