Jazz up those mashed potatoes by adding in hearty broccoli florets and melted cheddar cheese.
1 1/4 pounds red potatoes, quartered
1/2 cup whole buttermilk
2 tablespoons plus 2 teaspoons olive oil, divided
1 cup prechopped broccoli florets
2 teaspoons fresh lemon juice
2 teaspoons water
1 1/4 ounces shredded cheddar cheese
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
Est. added sugars 0g
How to Make It
Arrange potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in plastic. Microwave at HIGH 8 minutes or until tender; transfer to a bowl. Microwave buttermilk in a microwave-safe cup 30 seconds; pour buttermilk and 2 tablespoons olive oil over potatoes. Mash until mostly smooth.
While potatoes cook, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add broccoli florets to pan; cook 2 minutes, stirring frequently. Add lemon juice and water to pan; cover, reduce heat, and cook 4 minutes or until tender. Stir broccoli, cheese, salt, and pepper into potatoes. Serve potatoes immediately.