Broccoli Cheddar Mashed Potatoes (Edit recipe)

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One cannot argue against the deliciousness of dreamy mashed taters, but let's up the ante a bit. Tender yellow potatoes and broccoli are mashed together with hot cream and butter, and finished with cheddar and parsley. Serve them up with loads of butter, extra cheddar, and green onions. Just divine!

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

9

Serves: 4

Ingredients

6 whole Yellow Potatoes
2.5 cups Broccoli, Florets
.5 cup Heavy Cream (Whipping Cream)
2 Tbsp Butter, Unsalted
.25 cup Water, Starchy Potato Water
.5 cup Aged Cheddar Cheese, shredded
1.5 tsp Himalayan Pink Salt
.25 cup Parsley, chopped
1 whole Black Peppercorns, Ground Fresh, To Taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel and cut the potatoes in to quarters. If you have a couple that are extra large, cut them in to 6 or 8 to keep all the chunks equal sized. Add these to a pot and fill with cold water to cover them. Season with 1 tsp. salt and set the pot on the burner. Bring to a boil and once boiled, set your timer for 12 minutes. Check your potatoes with a fork, they should be almost perfectly cooked. Add the florets to the boiling water and continue until they're soft, about 4 - 5 minutes.
In the meantime, get the cream and butter in a small, covered pot and set the temperature to medium low. You just want the butter melted and the cream / butter warm.
Reserve 1/4 C of the potato cooking liquid. Turn off the heat and strain your potatoes / broccoli. Return them to the pot and get the pot back on the burner that is now off. Pour in the warm cream / butter along with the starchy tater liquid. Season with 1/2 Tsp. salt and a few cracks of black pepper. Use a potato masher to mash until creamy, but don't overwork them, some chunks are actually lovely. Fold in the half cup cheddar & parsley using a rubber spatula until combined. Taste and adjust your salt / pepper if needed / desired.
Transfer your taters to a serving dish and make a small well in the center of the potatoes. Drop some butter in the well to get all melty and delicious. Sprinkle the taters with additional shredded cheddar, a pinch of pepper flakes, and some thinly sliced green onions. Serve and ENJOY!

Notes

You could easily swap in your cheese of choice like Monterey jack or even an Aged White Cheddar for an extra punch of flavour.
I sprinkled some pepper flakes on top as I ate them and the pop of heat was welcome and delicious.
Don't skimp on the butter for service. More butter equals more better lol

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	429
Fat:	25 g
Carbohydrates:	39 g
Protein:	16 g
Cholesterol:	55 g
Sodium:	866 mg
Fiber:	3 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.