SERVES:
4
INGREDIENTS:
approx. 1 1/2 - 2 pounds small potatoes, unpeeled, boiled
2 Tbs butter and salt and pepper to taste for smashing cooked potatoes
approx. 6 cups small broccoli florets
approx. 6-ounces cheddar cheese, grated
3 Tbs butter
3 Tbs all-purpose flour
1 1/2 cups milk
PROCEDURE:
Gently boil as many small, unpeeled potatoes as you like in just enough water to cover and also cut as much broccoli as you like into small florets and grate about 1 1/2 - 2 cups of cheddar cheese, you'll need about 6-ounces total.
Once you can easily insert a knife into the center of the potatoes, drain those really well, add them back to the pot off of the heat, add a couple Tbs of butter, salt and pepper to taste, use a potato masher to smash them and then put a lid on top to keep them warm.
Make the cheese sauce by melting 3 Tbs of butter in a small pot and whisking in 3 Tbs of all-purpose flour and letting that cook for a minute.
Then whisk in 1 1/2 cups of milk and let that heat up.
Just as it almost comes to a simmer, whisk in the grated cheese in batches and, once the cheese has melted, turn the heat off.
All that's left is to steam the broccoli on high heat in 1/2 - 1 inch of water with a lid on top.
Once the broccoli is tender crisp, drain it well and serve it up on top of the smashed potatoes with as much of the cheddar cheese sauce over the top as you like.
HINTS:
You could use grated orange cheddar cheese if you want more color.
Let the potatoes cook through and finish those up before starting the cheese sauce or steaming the broccoli.