Prep Time: 10 mins  Cooking Time: 40 mins

Ingredients:
4 medium yukon gold potatoes (peeled + cut in thirds)
1/2 cup cheddar cheese
1 cup low fat milk
1/4 cup light sour cream
1 head broccoli (washed and cut into florets)
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 to 2 tablespoons shredded parmesan
1 to 2 tablespoon shredded  cheddar
paprika
salt & pepper

Preheat oven at 350 degrees. In a large pot boil potatoes for 15 to 20 minutes or until they begin to soften up. Add broccoli florets and cook for another 5 minutes. Potatoes should be soft but not falling apart. Drain and return to pot. Add cheese, milk, 1/2 cup cheddar cheese, olive oil, garlic powder and sour cream. Use masher to mash it all together. Add salt and pepper to taste. Transfer to 9 inch pie pan and sprinkle the top with parmesan and cheddar. Garnish with some paprika and bake in the oven for 15 to 20 minutes until cheese is melted and bubbly.  Serves 4 to 6.