2 pounds Yukon Gold Potatoes, cubed
1 large broccoli crown, cut into florets (about 1½ cups florets)
2 cloves garlic
1½ ounces Cabot Extra Sharp Cheddar (about ⅓ cup)
¼ cup milk
1 tablespoon Cabot Unsalted Butter
To see how to make this recipe, visit Coconut & Lime. Photo courtesy of Rachel Rappaport.
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