2 lbs Yukon Gold Potatoes, cubed
1 large broccoli crown, cut into florets (about 1 1/2 cups florets)
2 cloves garlic
1/3 cup extra sharp cheddar
1/4 cup milk
1 tablespoon butter
Bring a large pot of salted water to boil. Add the broccoli, garlic and potatoes. Boil until the potatoes are fork-tender. Drain, mash in remaining ingredients. Serve immediately.
It is mashed potato season again! I love them any time of the year but in the summer it is just too hot to boil water sometimes! This is one of my favorite ways to make mashed potatoes; there is no need for a second vegetable side dish. I don’t know about you but making multiple sides and a main is something I try to avoid unless it is a special occasion. For two people it seems like a lot of work (and dishes for a dishwasher-less house) and often yields too many leftovers. These are not only delish but truly one pot. Boiling the garlic sounds a bit weird at first but it really infuses the dish and gets really soft and mashable. The cheddar is just gilding the lily but so good!
If you are at home and have leftovers, try browning them in a little butter to reheat–so good!