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.