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SERVES:

Makes about 8 cups

INGREDIENTS:

9-10 medium potatoes, peeled and cubed and boiled
10 slices bacon, cooked until crisp
4-ounces grated cheddar cheese
3 cups broccoli florets (smaller florets are better)
2-3 Tbs butter for mashing potatoes
Milk as needed for mashing potatoes

PROCEDURE:

While the bacon and potatoes are cooking you'll have plenty of time to grate about 4-ounces of cheddar cheese and also cut 2-3 cups of small broccoli florets and toss those into a medium sized mixing bowl.

When the bacon is nice and crisp drain it on paper towels and turn the heat off underneath that pan.

Once the potatoes are nice and soft, don't pour them through a colander in the sink like you normally would, you actually want to carefully strain and pour the hot water over the broccoli, in the mixing bowl, to cook that.

Next, add a couple of Tbs of butter and a splash of milk to the well drained potatoes and mash them up.

Take a minute to crumble, or chop the crispy bacon and add that to the pot with the grated cheddar cheese, carefully drain the cooked broccoli and add that and gently fold everything together.

HINTS:

Serve alongside any simply cooked meat, or meatloaf or even a hardy fish like salmon.