Broccoli-Cheddar Mashed Potatoes
- Makes: 10 to 12 servings
- Prep 30 mins
- Cook 20 mins
A classic veggie mix meets potatoes in this recipe, which calls for adding fresh or frozen broccoli florets and cheddar cheese to creamy mashed potatoes.
russet, Yukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
fresh or frozen broccoli florets
milk, whipping cream, half-and-half or light cream
shredded cheddar cheese
ground black pepper
Melted butter (optional)
- In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender. When the potatoes are nearly cooked (about 5 minutes remaining), add broccoli florets to the Dutch oven. Drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
- Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, cheddar cheese, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.