4 lbs yukon gold potatoes or 4 lbs
russet potatoes, quartered
( about 6 cups)
( or half and half)
( you can use Smart Balance margarine)
salt & freshly ground black pepper
cheddar cheese, grated
- Boil the potatoes in salted water until very tender; about 20 minutes. Cut the florets off the broccoli and add to boiling potatoes, till soft, about 7 minutes. Drain and transfer back into pot.
- Heat the milk, cream, and butter in a small saucepan. Pour sauce into the potatoes and broccoli, mash together.
- Season, to taste, with salt and pepper.
- If desired, mash in 1 cup grated Cheddar cheese.