Let me set the scene for you. It’s like, a Wednesday night. We just put the baby down to sleep. I have a loose idea of what I want to make for dinner but it’s not complete. I’m leaning against the kitchen counter drinking tea (yep, still love hot tea in the summer – I balance it out with cold wine) and my husband is sitting at the kitchen island.

“I’m making steak and green beans for dinner. What should I make with them?” I ask.

“Mac and cheese.”

“We don’t have mac and cheese. What else?”



“FINE. Cheese then.”

“Oh my God.”


“We have potatoes?” I offer.

“Okay. Cheesy potatoes.”

“Cheese doesn’t go with potatoes.” Which actually isn’t true, I just didn’t feel like making something like scalloped potatoes. And I didn’t have all of the ingredients.


Caps because he was yelling. Or at least speaking in a loud voice. My husband is nothing if not boisterous.

So I thought, okay – cheese and broccoli. And I had yams, not potatoes. But I knew if I said I had yams Scott would have shouted, “WHAT THE HELL IS THE DIFFERENCE BETWEEN A YAM AND POTATO?” And like, I don’t even exactly know. They’re both starchy tubers and they both taste good.

So that’s how this came about. I figured it would kind of be like broccoli cheddar potato skins. I had some amazing grass-fed cheddar in the fridge, I’m not sure of the name but you can definitely get it at Whole Foods (which I highly recommend). It’s so good. I don’t eat it a lot, but my husband eats it like an apple (aka like a psycho).

So we’ve got yams, broccoli and grass-fed cheddar. An all-around healthy side dish! Two veggies in one and because the cheddar is grass-fed and organic, it’s not only insanely good but also healthy. And a great way to sneak in broccoli if your kids aren’t fans.

Broccoli Cheddar Mashed Yams

Broccoli Cheddar Mashed Yams


  • 1 medium to large Japanese yam, peeled and diced
  • 2 cups frozen broccoli
  • 1 tbsp of butter
  • 1/4 cup grass-fed cheddar, chopped, crumbled or grated
  • milk if needed, to thin it out (I did not need)


  1. Boil the yam cubes until tender.
  2. Add the frozen broccoli until just cooked, only takes a few minutes.
  3. Drain.
  4. In the same pan, add the butter a cheddar.
  5. Add the yams and broccoli on top of the butter and cheddar and let it get all melty.
  6. Mash it all together.
  7. Devour.
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