Mashing broccoli with cheese and potatoes might just be the ticket to getting your kids to eat their veggies.

Makes 6 servings, 2/3 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 6 to 8 minutes more. Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt and pepper and continue mashing to desired consistency. Serve immediately.

NUTRITION INFORMATION: Per serving: 135 calories; 4 g fat (3 g sat, 1 g mono); 16 mg cholesterol; 17 g carbohydrate; 7 g protein; 2 g fiber; 329 mg sodium; 201 mg potassium.
Nutrition bonus: Vitamin C (100% daily value), Vitamin A (30% dv), Calcium (15% dv).
1 Carbohydrate Servings
Exchanges: 1 starch, 1/2 high fat meat

I love mashed potatoes, and especially when there's cheese. Adding broccoli is wonderful- it's what I do on my plate anyway!

Paula, CT

This was the worst thing to feed my kids! They didn't like the way it looked. It was good though.

Anonymous, Phoenix, AZ

I would substitute cauliflower in order to 'hide' the veggies. Also, adding a bit of dry mustard and a couple of drops of Worchestershire sauce and 1/4 cup of low fat cheddar would give it more of a cheesy baked potato feel. You have to hide veggies, not make them obvious!!

J.Smith, Whittier, CA