The Chicken and the Egg: A Family Cookbook

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Broccoli Cheddar Mashed Potatoes

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

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"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

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