Cheesy Broccoli Mashed Potatoes
Adding broccoli and cheese to mashed potatoes is a neat twist. Plus it seriously reduces the calories when compared to traditional mashed potatoes. It's a great way to add some extra veggies for those extra picky kids.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
washed and cut into wedges (peel if you must) |
|
| ¾ | pound |
broccoli florets
chopped |
|
| ¾ | cup |
fontina cheese
or cheddar works very well too |
*
|
| ½ | cup |
milk
warmed |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
washed and cut into wedges (peel if you must) |
|
| 340.2 | g |
broccoli florets
chopped |
|
| 177 | ml |
fontina cheese
or cheddar works very well too |
*
|
| 118 | ml |
milk
warmed |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Steam the potatoes (or use a steamer) in a pot fitted with a steaming flower for 10 minutes.
In a small pot heat up the milk.
Add the broccoli and continue steaming for 7 minutes until the broccoli and potatoes are tender.
Place the potatoes and broccoli into a bowl.
Add the cheese and warmed milk and coarsely mash with a potato masher.
Add salt and pepper, mix, taste and adjust seasonings. Serve.
Note:
You can use any of your favorite cheese, an old cheddar works very well along with any creamy cheese like fontina.
