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Categories:
red potatoes buttermilk olive oil broccoli florets lemon juice water Cheddar cheese kosher salt cracked black pepper
Viewed: 61 - Published at: 9 years agoIngredients
- 1 1/4 pounds red potatoes, quartered
- 1/2 cup whole buttermilk
- 2 tablespoons plus 2 teaspoons olive oil, divided
- 1 cup prechopped broccoli florets
- 2 teaspoons fresh lemon juice
- 2 teaspoons water
- 1 1/4 ounces shredded cheddar cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Method
- Arrange potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in plastic. Microwave at HIGH 8 minutes or until tender; transfer to a bowl. Microwave buttermilk in a microwave-safe cup 30 seconds; pour buttermilk and 2 tablespoons olive oil over potatoes. Mash until mostly smooth.
- While potatoes cook, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add broccoli florets to pan; cook 2 minutes, stirring frequently. Add lemon juice and water to pan; cover, reduce heat, and cook 4 minutes or until tender. Stir broccoli, cheese, salt, and pepper into potatoes. Serve potatoes immediately.
