Nutrition Facts

Instructions

• STEP 1

  Wash potatoes; transfer to a large pot, add salt, cover with hot water (from the tap), and bring to a boil. Reduce heat to medium and cook until potatoes can be easily pierced with a fork, about 15 minutes.

  • 3 lb new potatoes
  • 2 tsp salt

• STEP 2

  Meanwhile, preheat oven to 450°F.

• STEP 3

  Wash and dry the remaining fresh produce.

  • 2 crowns broccoli
  • ½ lb white mushrooms
  • 1 small bunch green onions (scallions)
  • 2 tomatoes

• STEP 4

  Separate broccoli into bite-sized florets and cut stems into smaller pieces. Thinly slice the mushrooms.

• STEP 5

  Preheat a large nonstick skillet over medium-high heat.

• STEP 6

  Once the skillet is hot, add oil and swirl to coat the bottom. Add the broccoli, mushrooms, salt, and pepper; cook, stirring often, until mushrooms are soft and broccoli is tender-crisp, 4-5 minutes. Remove from heat and set aside.

  • 2 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 7

  Meanwhile, grate the cheese.

  • ½ (8 oz) block cheddar cheese

• STEP 8

  When the potatoes are done, drain and transfer to a large baking sheet pan. Using a fork or potato masher, gently crush each potato, flattening them to a 1-inch thickness. Drizzle with oil and season with salt and pepper; toss to coat.

  • 3 tbsp extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 9

  Sprinkle cheese, broccoli, and mushrooms over the potatoes. Place in the oven and bake until cheese is melted, 2-3 minutes.

• STEP 10

  Meanwhile, trim off and discard ends of green onions, then cut crosswise into ¼-inch pieces at an angle. Small dice the tomatoes.

• STEP 11

  To serve, divide smashed potatoes and vegetables between plates or bowls. Top with green onion, tomato, and yogurt. Enjoy!

  • ½ cup plain Greek yogurt