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Dairy
Easy
1 Hour
Diets 
I asked my friend Chayala for a recipe for a Shavuos milchig meal that’s a sure-thing hit. In the course of our conversation we agreed that every milchig meal needs something on the lighter side (I’m not claiming that this is dietetic, don’t worry!). Here’s to a well-rounded Shavuos menu!
4 large yellow (or russet) potatoes
4 tablespoons butter, divided
1 tablespoon whole milk
2 medium onions, diced
1 (24-ounce/680-gram) bag Beleaves Frozen Broccoli, defrosted
1 cube Gefen Frozen Garlic or 1 teaspoon garlic powder
1 teaspoon Glicks Soy Sauce
1 teaspoon onion or mushroom soup mix
1 cup shredded mozzarella cheese
Cook potatoes in a pot of salted water. When fork tender, drain and mash with three tablespoons butter and milk. Set aside.
Heat remaining tablespoon butter in a frying pan. Add diced onions and sauté until golden.
Remove from heat. Add broccoli, garlic, soy sauce, and soup mix. Mix well.
Preheat oven to 350°F (180°C). Placed mashed potatoes on the bottom of an oven-to-tableware dish or a 9- x 13-inch (20- x 30-cm) baking pan, or divide among 12 ramekins.
Smooth so that it’s even on top (an easy way to do this is with a layer of parchment paper). Sprinkle with half the shredded cheese.
Add the broccoli mixture and top with remaining cheese. Bake, uncovered, for 30 minutes.
Photography: Hudi Greenberger Styling: Janine Kalesis Food Prep: Rachel Mintz and Michal Frischman
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