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3 pounds (6-8 medium) russet or Idaho potatoes
2 cups frozen broccoli, rinsed and diced
1 cup shredded cheddar cheese or 10 slices American cheese, cut into matchsticks
1 stick (1/2 cup) butter
1 cup milk
Kosher or Tuscanini Sea Salt
ground Gefen Black Pepper
Place the well-scrubbed potatoes in a large dairy pot and fill with cold water to 1 inch above the potatoes. Bring to a boil and stir in 1 tablespoon of salt.
Cook uncovered for 30 to 40 minutes. Add the broccoli and cook for an additional 5 to 10 minutes, or until a knife pierces through the potatoes.
Drain the potatoes and broccoli in a colander and peel the potatoes. Return the potatoes and broccoli to the pot and mash them using a masher.
Stir in the cheese, butter, and milk, and whisk until melted. Season with salt and pepper to taste. Serve warm.
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