Potato and Broccoli Cheddar Mash


Easy Mashed Potatoes with Broccoli and Cheddar


I recently found myself with a ton of extra potatoes, so I immediately decided that I would make mashed potatoes. While I love the original, plain version, I also had some veggies that I knew I had to use up before they went bad. Before I knew it, I had this little number and it was so good that it may just need to be on repeat. These mashed potatoes are so creamy tasting and are a great way to get picky eaters to try incorporating broccoli into their diet. I love adding in extra servings of veggies where they're unexpected, because more veggies are never a bad idea! This is a great gluten free side dish if you're hosting the holidays and have visitors with dietary restrictions and you can simply swap the milk for lactose-free milk to make this low lactose and likely suitable for those with lactose intolerance, since butter and cheddar cheese are naturally low lactose!*


Mashed Potatoes - Upgraded!

Ingredients (serves 10):

3 pounds russet potatoes (about 8 medium potatoes)

1 C milk of choice (I like to use 1% or 2%)

2 Tbsp butter (I like to use Kerrygold grass-fed butter)

12 oz broccoli florets (about 2 large broccoli browns)

6 oz cheddar cheese, shredded

1/2 tsp salt, plus additional dash for boiling water

1/4 tsp ground black pepper

Nonstick cooking spray


Directions:

1. Bring a large pot of salted water to a boil and preheat the oven to 350 degrees Fahrenheit.

2. Peel potatoes and rinse under water. Once water is boiling, add potatoes and bring water back to a boil. Boil for about 15 minutes, or until tender. Pour over colander to drain water and set aside potatoes.

3. Steam broccoli (I like to do this in the microwave by placing in a large microwave-safe bowl, covering with paper towel and cooking on high for about 3 minutes, until bright green but still somewhat crunchy. Alternatively, you can steam this over boiling water, if preferred.)

4. Warm milk and butter in a small saucepan over low-medium heat, stirring occasionally, for approximately 5 minutes. You should start to see steam, but the milk should not be boiling!

5. Mash potatoes in a large mixing bowl using a potato masher. Add warmed milk and butter and use potato masher to incorporate liquid into potatoes. The potatoes should be smooth and all liquid should be absorbed.

6. Add broccoli, salt, pepper and about 3 oz cheese (approximately half of the cheese). Mix together with a large spoon.

7. Spray a casserole dish (8 x 8 works well) with nonstick cooking spray. Transfer the potatoes to the casserole dish and top with remaining cheese, distributing evenly across the top. Bake at 350 degrees Fahrenheit for approximately 10 minutes, until cheese is melted. Enjoy!


*Please Note: While this dish is not made with any gluten containing ingredients, I recommend using certified gluten free products, including spices, if you need to avoid all possible sources of cross contamination, such as in the case of celiac disease. Also, while this dish can be suitable for a low lactose diet (if milk is swapped for lactose-free milk), it does contain dairy and is not suitable for those with a cow's milk allergy.


Nutritional Analysis Per Serving (1 serving = 1/10th mashed potatoes)


Calories 245 calories, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 28 mg, Carbohydrates 35 g, Fiber 3 g, Protein 10 g, Sodium 274 mg, Calcium 188 mg

*Nutrient analysis made using 2% milk and full-fat cheese.


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