A comforting dish combining creamy mashed potatoes with tender broccoli, perfect for any meal.
Peel and cut the potatoes into chunks, then place them in a large pot filled with salted water.
Cutting the potatoes into even chunks ensures they cook evenly.
Bring the pot to a boil and cook the potatoes until they are tender, about 20 minutes.
Check the potatoes with a fork; they should easily break apart when done.
While the potatoes are cooking, cut the broccoli into florets.
Cutting the broccoli into small florets helps them cook faster.
Add the broccoli florets to the pot with the potatoes for the last 7 minutes of cooking.
Adding the broccoli towards the end prevents it from overcooking.
Drain the potatoes and broccoli in a colander, then return them to the pot.
Letting the steam escape from the potatoes helps them mash better.
In a small saucepan, heat the cream and butter until the butter is melted and the mixture is warm.
Heating the cream mixture prevents it from cooling down the potatoes.
Pour the cream mixture into the pot with the potatoes and broccoli, then mash everything together until smooth.
Mash to your desired consistency; some prefer it chunky, others smooth.
Stir in the grated cheddar cheese and season with salt and pepper to taste.
Mixing the cheese while the mixture is hot helps it melt evenly.
Serve the mashed potatoes and broccoli warm as a side dish or a main course.
Garnish with a sprinkle of extra cheese or fresh herbs for presentation.
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