| 2 Pounds Potatoes, Peeled if Desired, Cut into 2-inch Pieces | 1/4 to 1/2 Cup Half and Half |
| 2 Cups Broccoli Florets, Coarsely Chopped | 1 Cup Cheddar Cheese, Shredded |
| 1/3 Cup Butter | 1/2 to 1 Teaspoon Salt |
In a Dutch oven, cover potatoes with water and boil until tender. During the last 5 minutes of cooking; add broccoli.
Strain potatoes and broccoli and return to Dutch oven. Add butter and beat with an electric mixer. Add 1/4 cup half and half, cheese and 1/2 teaspoon salt and beat until light and fluffy. Taste and add more half and half and salt as desired.
2020 Adapted Recipe - April Ferre - adapted from www.midwestliving.com
"I had some broccoli that was getting old in the fridge and couldn't use but didn't want to waste, so I decided to blanch and freeze it. After thawing, the texture wasn't great, so I needed a recipe where that didn't matter, and voila!" - April Ferre
