BROCCOLI CHEDDAR MASHED POTATOES RECIPES

Steps:

• Arrange potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in plastic. Microwave at HIGH 8 minutes or until tender; transfer to a bowl. Microwave buttermilk in a microwave-safe cup 30 seconds; pour buttermilk and 2 tablespoons olive oil over potatoes. Mash until mostly smooth.
• While potatoes cook, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add broccoli florets to pan; cook 2 minutes, stirring frequently. Add lemon juice and water to pan; cover, reduce heat, and cook 4 minutes or until tender. Stir broccoli, cheese, salt, and pepper into potatoes. Serve potatoes immediately.

Steps:

• In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender. When the potatoes are nearly cooked (about 5 minutes remaining), add broccoli florets to the Dutch oven. Drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
• Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, cheddar cheese, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.