- 3 lbs. (1500 g) all-purpose potatoes or russet, peeled and cut into small pieces
- 1 1/2 cups (375 mL) milk
- 1/4 cup (60 mL) Becel® Buttery Taste margarine*
- 1 package Knorr® Cream of Broccoli Dry Soup Mix
- 1 cup (250 mL) shredded cheddar cheese
Amount per serving
Cover potatoes with water in 2-quart (2-liter) saucepan. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 15 minutes or until potatoes are very tender; drain and mash.
Combine Knorr® Cream of Broccoli Dry Soup Mix, milk and margarine in small saucepan. Warm slightly over low heat, then stir into hot potatoes. Stir in cheese.