Broccoli Cheddar Mashed Taters

1/17/2025

Broccoli Ched Mashed Taters

Prep Time: 15 Min
Cook Time: Approx. 20 Min

Yields: 4 Servings

6 Yellow Fleshed Potatoes
2 1/2 C Broccoli Florets (Fresh)
1/2 C Whipping Cream
2 Tbsp. Unsalted Butter
1/4 C Starchy Potato Water
1/2 C Old Cheddar, shredded
1 1/2 Tsp. + Himalayan Salt, divided
1/4 C Fresh Parsley, finely chopped
Cracked Pepper
GARNISH - Unsalted Butter, Shredded Cheddar, Sliced Green Onions, Red Pepper Flakes

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!