You are here: Home » Recipes » Smashed Red Bliss Potatoes with Broccoli and Cheddar Smashed Red Bliss Potatoes with Broccoli and Cheddar Recipe by Relish Contributor Yield 8 servings Potatoes and broccoli are cooked in one pan then mashed with butter, milk and cheese. PrintEmail You can use any butter substitute you wish. Feel free to use the preshredded and premixed cheeses available at supermarkets and whole food stores. Ingredients 4 pounds red bliss potatoes, unpeeled and halved Salt, to taste Water1 head broccoli, stems removed and head chopped into small florets4 tablespoons butter or butter substitute1/2 cup 2 percent milk1 cup shredded low-fat cheddar and jack cheese mixture Freshly ground black pepper, to taste Instructions Cook potatoes in large pot of boiling salted water about 10 minutes until tender. Add broccoli florets to pan and continue to cook 10 minutes. Drain potatoes and broccoli and return to pot. Stir over medium heat 1 minute until excess moisture evaporates; remove from heat. Add 4 tablespoons butter to potatoes and mash well. Add half of the milk and mix, adding more milk gradually to reach desired consistency. Add cheese. Season with salt and pepper.