Sour Cream & Double-Cheese Mashed Potatoes

• 2 lb. Yukon gold potatoes (about 8), peeled, cut into 1-inch chunks
• 3 cloves garlic
• 1 cup small broccoli florets
• 3/4 cup KRAFT Shredded Swiss Cheese
• 3/4 cup KRAFT Shredded Sharp Cheddar Cheese
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 tsp. pepper

1. Cook potatoes and garlic in large saucepan of boiling water 15 min.
2. or until potatoes are tender.
3. Transfer potatoes and garlic to large bowl with slotted spoon, reserving cooking water in pan.
4. Add broccoli to water in pan.
5. Return water to boil; cook 2 to 3 min.
6. or until broccoli is crisp-tender.
7. Drain.
8. Mash potatoes.
9. Add cheeses, sour cream and pepper; mix well.
10. Stir in broccoli.

gold potatoes, garlic, broccoli florets, swiss cheese, cheddar cheese, s, pepper

Taken from www.kraftrecipes.com/recipes/sour-cream-double-cheese-mashed-potatoes-166890.aspx (may not work)