1 1/2 lb (675 g) russet potatoes, peeled and cubed
2 cans (each 213 g) salmon, drained, any bones and skin removed
3 tbsp butter
3 tbsp unbleached all-purpose flour
2 cups (500 ml) milk
1 cup (100 g) sharp cheddar cheese, grated
1/4 cup (20 g) Parmesan cheese, freshly grated
1 broccoli, cut into florets
Parsley, for sprinkling
Place the potatoes in a pot and cover with cold water. Season with salt. Bring to a boil and simmer for 25 minutes or until tender. Drain. Return the potatoes to the pot. With a potato masher, crush the potatoes until smooth. Season with salt and pepper. Using a spatula, gently fold the salmon into the potatoes, being careful to keep some larger pieces of salmon intact.
Meanwhile, in a small pot over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring. Whisk in the milk. Bring to a boil, then simmer gently for 5 minutes while stirring. Add the cheddar and Parmesan. Cook until the cheese has melted. Season with salt and pepper
In another pot of salted boiling water, cook the broccoli until al dente. Drain.
Divide the potato mixture among four plates. Cover with the sauce and a sprinkling of parsley, and top with the broccoli.