Smashed Red Bliss Potatoes with Broccoli and Cheddar

  • Yield: 8 servings

You can use any butter substitute you wish. Feel free to use the preshredded and premixed cheeses available at supermarkets and whole food stores.


4pounds red bliss potatoes, unpeeled and halved
Salt, to taste
1head broccoli, stems removed and head chopped into small florets
4tablespoons butter or butter substitute
1/2cup 2 percent milk
1cup shredded low-fat cheddar and jack cheese mixture
Freshly ground black pepper, to taste


  1. 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.

Nutritional Info *per serving

  • Calories 310
  • Fat 7g
  • Saturated Fat 4g
  • Cholesterol 19mg
  • Sodium 136mg
  • Carbohydrate 50g
  • Fiber 6g
  • Sugars 5g
  • Protein 11g