See full recipe on: Cook's Illustrated
Ingredients |
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4 russet potatoes , scrubbed and dried |
Vegetable oil |
4tablespoons unsalted butter (melt 2 tablespoons) |
6cups broccoli florets (from 2 pound bunch) cut into 1/2- to 1-inch pieces, stems discarded |
Table salt |
1teaspoon lemon juice from 1 lemon |
1/4teaspoon powdered mustard |
6ounces sharp cheddar cheese , shredded (2 cups) |
3�4 scallions , sliced thin (about 1/2 cup) |
1/2cup sour cream |
1/4cup half-and-half |
Ground black pepper |
Nutrition 4 servings |
Per Serving | % Daily Value |
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Calories | 783 | — |
Fat | 41g | 63% |
Carbs | 84g | 28% |
Protein | 26g | 52% |
Fiber | 11g | 44% |
Cholesterol | 95mg | 31% |
Sodium | 394mg | 16% |
Preparation |
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