Broccoli and Cheese Mashed Potatoes
January 6, 2016
And it’s a new year.
I hope you guys had a great start to the fresh and brand new year so far.
I like New Year for one specific reason: It’s a holiday that doesn’t have any religious overtone whatsoever. Therefore it’s something we can all celebrate without needing any beliefs in anything.
Whether or not you take New Year seriously — I don’t take it particularly seriously — it’s a nice marker to have. I like the feeling of wiping the slate clean and starting a fresh, new beginning. Though in a sense we mustn’t forget that we’re always starting over, we’re always changing, not only on January 1st.
The start of the new year is the time for resolutions.
A new study from the University of Scranton Journal of Clinical Psychology showed 45% of Americans always make New Year's resolutions. But only 8% keep them.
Why does that happen?
According to the experts, part of the problem is not having clear-cut goals. The key to success is being realistic. Many people confuse fantasy with reality. Resolutions are supposed to be specific, realistic, and measurable.
Like any other lengthy journey, a fair amount of planning is also necessary. There’s no changing without the necessary motivation and some thinking ahead.
Personally, going into a fresh new year, I like to bring with me something positive from the year that has just ended. Even in the worst year there were some good things worth bringing along.
That positive energy propels me into the new year with the right attitude to take on new challenges.
By just focusing on the negative, I feel I will bring that negative with me — and I start in a negative place, chances are that I’m going to stay there. I don’t look just at the things about myself that I don’t like. I focus on what I have achieved, build momentum, and keep it up.
So what about starting the new year with a simple yet delicious recipe for broccoli and cheese mashed potatoes?
Broccoli, potato, and cheese are a great combination. Not to mention it might just be the ticket for scarfing down some veggies and keeping your healthy resolutions.
You can totally play around with the amounts in this recipe. You like more cheese? Add it. Don’t want as much butter? Seriously? You can add less, I guess... It’s all a matter of taste. I like my mashed taters to taste good, and this was how I made them.
This recipe works well as an accompaniment for grilled chicken such as Key West Spicy Chicken or sautéed fish dishes like this Ginger Chili and Lemon Salmon.
A delicious side dish that’s about as versatile as it gets. Make it some weeknight and hopefully you’ll enjoy it as much as I did.
Broccoli and Cheese Mashed Potatoes Print this recipe!
Adapted from WhatsCookingAmerica
Serve 6 as a side
1 lb / 453 gr (Russet or Yukon) potatoes, peeled and cut into 2-inch chunks*
1 teaspoon fine grain salt, divided
1 large head of broccoli, chopped into florets (about 4 cups)
4 tablespoons of butter
⅔ cup milk (or half and half)
1 cup shredded Swiss cheese (or any other cheese you like)
Ground black pepper to taste
*Do not cut the potatoes into smaller chunks or they will absorb too much water
In a large pot add potato chunks and ½ teaspoon salt. Cover with cold water and bring to boil. Reduce heat to a simmer and cook for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Add broccoli florets in the last 5 minutes of cooking.
Drain and transfer to a bowl to dry.
In a small saucepan melt butter. Set aside.
In another saucepan heat milk until warm.
Mash potatoes and broccoli with a potato masher or a potato ricer until there are no lumps.
Stir in warm butter, remaining ½ teaspoon of salt, and about ⅓ cup of the hot milk.
Add additional milk, one tablespoon at a time, until reaching the desired consistency.
Stir in shredded cheese into potato mixture until melted.
Take a taste and adjust seasoning.
One serving yields 242 calories, 15 grams of fat, 20 grams of carbs, and 11 grams of protein.