"Mashing broccoli with cheese and potatoes might just be the ticket to getting your kids to eat their veggies...."
INGREDIENTS
•
1 pound Yukon Gold potatoes, cut into wedges
•
3/4 pound broccoli crowns, chopped (4 cups)
•
3/4 cup shredded fontina cheese
•
1/2 cup nonfat milk, heated
•
1/2 teaspoon salt
•
Freshly ground pepper, to taste