My craving for broccoli cheddar soup made no sense over the weekend, when it was about 90 degrees in Long Beach. But, hey, a girl wants what a girl wants, so broccoli cheddar it had to be. Then, I remembered a recipe I saw in passing from Rachael Ray for Broccoli and Cheese Smashed Potatoes. It looked simple enough and took only 30 minutes or so to prepare, so I gave it a go. This dish for sure makes the cut, and will be a hit at the next potluck I attend. Get with it!
Find the recipe and directions to this yummy, comfort food-y dish after the jump!
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
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.
Variations: After the fact, it dawned on me that I should have garnished the bowl with a dollop of sour cream, some finely chopped bacon and a pinch for shredded cheddar. There’s always next time!