Jessica's Cheese & broccoli potatoes

These cheese and broccoli potatoes are a sneaky way to get green vegetables into a meal everyone will actually enjoy. Blending cooked broccoli into melted cheese spread turns the whole sauce bright green, and the flavor is mild enough that even picky eaters reach for seconds.

The blended broccoli does double duty. It thickens the cheese sauce and adds nutrition without any visible veggie chunks that might trigger complaints at the table. Blend it to a thick salsa consistency, not a smooth puree. You want just enough texture to keep it interesting.

Dipping each small potato by spearing it with a fork makes this a great recipe for kids to help with. The whole thing comes together in about 30 minutes with just four ingredients, making it a solid weeknight side.

Kitchen Tips

• Use small boiling potatoes, not russets. They hold their shape when speared and dipped. Larger potatoes fall apart.
• Melt the cheese spread over low heat and stir constantly. High heat makes it seize up and turn grainy.
• Drain the broccoli well before blending. Excess water thins the sauce and makes it slide off the potatoes.

Variations

• Swap the cheese spread for a sharp cheddar sauce for a more grown-up version.
• Add a pinch of garlic powder or smoked paprika to the cheese mixture for extra depth.
• Use steamed cauliflower florets in place of broccoli for a milder-flavored cheese dip.