Sour Cream and Double-Cheese Mashed Potatoes

• 2 lb. (900 g) Yukon gold potatoes (about 8), peeled, cut into 1-inch chunks
• 3 cloves garlic
• 1 cup small broccoli florets
• 3/4 cup Cracker Barrel Shredded Swiss Au Gratin Cheese
• 3/4 cup Cracker Barrel Shredded Old Cheddar Cheese
• 1/2 cup 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.

garlic, broccoli florets, swiss au gratin cheese, cheddar cheese, sour cream, pepper

Taken from www.kraftrecipes.com/recipes/sour-cream-double-cheese-mashed-potatoes-168964.aspx (may not work)