Broccoli and Cheese Mashed Potaotes
Broccoli and Cheese Mashed Potatoes
Adapted from WhatsCookingAmerica
Ingredients
Serve 6 as a side
1 lb / 453 gr (Russet or Yukon) potatoes, peeled and cut into 2-inch chunks*
1 teaspoon fine grain salt, divided
1 large head of broccoli, chopped into florets (about 4 cups)
4 tablespoons of butter
⅔ cup milk (or half and half)
1 cup shredded Swiss cheese (or any other cheese you like)
Ground black pepper to taste
*Do not cut the potatoes into smaller chunks or they will absorb too much water
Directions
In a large pot add potato chunks and ½ teaspoon salt. Cover with cold water and bring to boil. Reduce heat to a simmer and cook for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Add broccoli florets in the last 5 minutes of cooking.
Drain and transfer to a bowl to dry.
In a small saucepan melt butter. Set aside.
In another saucepan heat milk until warm.
Mash potatoes and broccoli with a potato masher or a potato ricer until there are no lumps.
Stir in warm butter, remaining ½ teaspoon of salt, and about ⅓ cup of the hot milk.
Add additional milk, one tablespoon at a time, until reaching the desired consistency.
Stir in shredded cheese into potato mixture until melted.
Take a taste and adjust seasoning.
Serve warm.