Broccoli and Cheese Smashed Potatoes
This recipe creates a comforting and flavorful side dish of smashed potatoes infused with broccoli and sharp Cheddar cheese. Potatoes and broccoli are boiled until tender, then combined with milk, butter, and cheese, and mashed to a creamy, rustic consistency. It's a quick and easy accompaniment, perfect for any meal.
Equipment
- 1 Large Pot
- 1 Colander
- 1 Potato Masher
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1 1/2 pounds small potatoes recommended: Yukon gold
- 1 small head broccoli
- 1 cup whole milk
- 2 tablespoons butter
- 1 1/2 cups shredded sharp Cheddar
- Salt and freshly ground black pepper
Instructions
- Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.
Notes
To achieve the best 'smashed' texture, avoid over-mashing; a few small lumps provide pleasant textural contrast. Ensure the potatoes and broccoli are cooked until tender, but still retain some structure, especially the broccoli for a vibrant green color. For an even creamier result, warm the milk and butter slightly before adding to the hot potatoes, which also helps the cheese melt seamlessly. Using a high-quality, sharp Cheddar cheese will yield the most robust flavor. Adjust seasoning generously at the end, considering a pinch of smoked paprika or a dash of hot sauce for an added layer of complexity.