Shavuos is coming and hopefully these Cheesy Mashed Potatoes will make it to your table! ( The broccoli isn’t required, but it magically transform the dish into a health food:)
Cheesy Mashed Potatoes
2019-06-21 02:30:04
Ingredients
- 5 lb Yukon gold potatoes
- Salt
- 1 stick butter
- 2 c milk (any % is fine)
- 2 c sour cream
- 1 TB garlic powder
- White pepper (to taste)
- 1 c shredded mozzarella cheese
- 16 oz frozen broccoli florets (defrosted)
Instructions
- Peel and cube the potatoes. Place them in a large pot and add water to cover by a few inches. Add a liberal amount of salt. (The water should taste salty)
- Boil the potatoes until they’re soft. If you test a potato with a fork, it should break apart easily. This will take 15-30 minutes, depending on how large you cut the potatoes. Drain the potatoes and transfer back into the warm pot.
- Meanwhile, open the bag of broccoli and pour off any liquid. Transfer the broccoli to a clean towel and squeeze to remove any excess water.
- Mash the potatoes until they’re mostly smooth. Add in butter, milk, sour cream, garlic powder, pepper and more salt. Continue mashing until smooth.
- Stir in the mozzarella and broccoli.
- Taste for seasonings and serve hot.
Notes
- These mashed potatoes can easily be made in advance. To warm them up, either tightly cover and heat in the oven. Or add a little milk to loosen and warm in a pot over a low flame. (Make sure to stir!)
- I use Yukon gold potatoes because of their buttery color and texture. Idaho potatoes will work, but the texture will be different. Skip the red potatoes here, they’re too waxy for this recipe to be ultra smooth and rich.
- Note: don’t freeze this. Sorry. Just don’t. Potatoes don’t freeze well!
- Another note: don’t make this parve. Just don’t.
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