Ingredients
3lbsRusset potatoes
6¾cupscold water,divided
3cupsbroccoli florets
¾cupwhole milk
½cupheavy cream
3tbspbutter
⅓cupsour cream
2½cupscheddar cheese,medium or sharp, freshly grated
¼cupParmesan cheese,freshly and finely grated
¼cupRomano cheese,freshly and finely grated, or Parmesan
½tsponion powder
¼tspgarlic powder
salt and freshly-ground black pepper,to taste
Preparation
Peel and dice the potatoes into about 2-inch pieces. Medium potatoes can be cut into 6 to 8 pieces.
Place the diced potatoes in a large pot, then pour the 6 cups of cold water.
Cover the pot with a lid, then cook the potatoes over medium-high heat for 25 to 30 minutes, until the potatoes are very tender when pierced with a fork.
Steam the broccoli by placing it in a microwave-safe bowl with ¾ cup of water.
Microwave on high power for 4 to 5 minutes until tender.
Drain the water from the broccoli, then dice them into tiny pieces. Set aside.
Put the warm milk, cream, and butter in a saucepan over the stovetop.
Drain the water from the potatoes.
Pour the potatoes into a large mixing bowl, then mash the potatoes well with a potato masher.
Add in the warm milk mixture, sour cream, cheddar cheese, Parmesan cheese, Romano cheese, onion powder, garlic powder, salt and pepper.
Whip the mixture with an electric mixer on medium speed for 1 to 2 minutes until fluffy and smooth.
Fold in the broccoli.
Serve warm garnished with additional shredded cheddar cheese, and enjoy!
