Broccoli Cheese Mashed Potatoes

Ingredients

• 3 lbs Russet Potatoes
• 6 3/4 cups cold water, divided
• 3 cups broccoli florets
• 3/4 cup whole milk
• 1/2 cup heavy cream
• 3 Tbsp butter
• 1/3 cup sour cream
• 2 1/2 cups freshly grated medium or sharp cheddar cheese
• 1/4 cup freshly, finely grated Parmesan Cheese
• 1/4 cup freshly, finely grated Romano Cheese, or an additional 1/4 Parmesan cheese if you don't want to purchase both
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper, to taste

Directions

1. Peel the potatoes and cut them into roughly 2 inch chunks; if you're working with medium potatoes, that means about 6-8 pieces from each one. Move the potatoes to a large pot, add 6 cups cold water, and put the lid on. Set the pot over medium high, then cook for 25 – 30 minutes, until the pieces are soft enough to fall apart under a fork.
2. While the potatoes cook, add the broccoli and 3/4 cup water to a microwave safe bowl. Use high power and microwave for 4 – 5 minutes, until the broccoli is very tender. If you prefer, steam the broccoli on the stovetop in a steamer basket set in a saucepan with water, stopping once it is tender.
3. Pour off the broccoli water, chop the broccoli very small, and keep it off to the side. Heat the milk, cream and butter together, either in a saucepan on the stove top or in a microwave safe bowl in the microwave.
4. Drain the potatoes and tip them into a large mixing bowl. Mash them thoroughly with a potato masher.
5. Add the warmed milk mixture and sour cream, then add Cheddar Cheese, Parmesan Cheese, Romano Cheese, onion powder, garlic powder, salt and pepper. Using an electric mixer set to medium speed, whip everything for about 1 – 2 minutes, until the potatoes are smooth and fluffy.
6. Gently fold in the broccoli. Serve warm, with extra shredded Cheddar Cheese on top if you like.