Ingredients
- 1 pound Idaho® potatoes, peeled and cubed (about 2 large potatoes)
- 3 whole garlic cloves, peeled
- 1/2 cup (4 ounces) unsalted butter, softened and cut into 8 pieces
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 3/4 cup finely chopped fresh broccoli*
- 1 cup shredded cheddar cheese
Instructions
- Bring a large pot of water to a rolling boil.
- Add the cubed potatoes and garlic cloves to the boiling water and cook for 12-15 minutes, until the potatoes are soft but not overdone. Drain.
- In a large mixing bowl, or using a potato masher, mash the potatoes until smooth (do not overbeat).
- Add the butter and salt and beat until fully incorporated.
- Slowly beat in the milk until the mixture is creamy and smooth.
- Stir in the finely chopped broccoli and shredded cheddar cheese until evenly combined.
- Serve immediately while hot.
Notes
- *For best texture, use a food processor to finely chop the broccoli, or chop by hand into very small pieces.
- Do not overbeat the potatoes to avoid a gummy texture.
- Use freshly shredded cheddar cheese for best melt and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg
